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Autumn Pumpkin Cupcakes

These little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. —Wendy Rusch, Trego, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • SAUCE:
  • 1/2 cup packed brown sugar
  • 6 tablespoons heavy whipping cream
  • 1/4 cup butter, cubed
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar

Directions

  • Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture.
  • Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature.
  • Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; drizzle with sauce.
Nutrition Facts
1 cupcake: 391 calories, 22g fat (10g saturated fat), 70mg cholesterol, 357mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 3g protein.

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