Pumpkin Cupcakes with Salted Caramel Buttercream

Are you all tired of me posting new recipes yet? Well I have like 3 others I still want to post, two of which are pumpkin recipes from last year that I never posted! Haha! Sorry, just sharing the love of food!

I pinned this recipe on Pinterest and have been dying to try them. I finally had the chance to make them today for a game night with friends. 'Tis the season for pumpkin right! I thought these were really good. The cupcake part was so good, in fact, I thought they seemed a little bit more like a muffin. They are really good without frosting. The frosting was delicious too. I added about a cup more of powdered sugar to the frosting though, because it was just too soft. I liked the flavor better without the extra powdered sugar, so maybe next time I would see if chilling it for 1/2 hr or so would make it good to frost with. (I think next time I'd like to try this recipe too.) This isn't the greatest pic, as I didn't take it until we were at the game night and only 4 cupcakes remained, so I just snapped it really quick. If you go to the other girls blog, her picture makes them look so much more delicious. 

Pumpkin Cupcakes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Makes ~ 18 cupcakes. (Mine made 24 cupcakes.)

Source: Adapted from MarthaStewart.com.

Salted Caramel Buttercream

1/4 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla extract

1 stick salted butter

1 stick unsalted butter

1/2 teaspoon sea salt

2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes.

Source: Slightly adapted from SprinkleBakes.com.