Fall is here and as always I make a few more pumpkin recipes I can’t wait to share with you. Made these cupcakes and some pumpkin cake donuts for a family gathering.
It fascinates me when people can’t seem to figure out what cupcake this is until you tell them – these are pumpkin cupcakes. The look on their faces, really? Do these have pumpkin? Yes, there is pumpkin in there and it is so damn delicious.
Step-by-step: Easy Pumpkin Cupcakes
Cupcakes
Preheat the oven to 350°F/177°C/ Gas Mark 4. Line a muffin pan with cupcakes liners. Dry ingredients – In a bowl, combine flour, baking powder, baking soda, spices, and salt. Wet ingredients.- In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved. Then, gradually add the oil followed by the pumpkin puree and vanilla. Dry to wet – Next, add the flour mixture and combine well. Divide – Using an ice cream scooper or spoon divide the batter between the cupcake liners. Bake – Transfer the pan to an oven for about 20 to 22 minutes or until a skewer inserted in the center comes out clean. Cool – Cool the cupcakes in the pan for a few minutes then transfer them to the cooling rack. Make sure to cool the cupcakes completely before decorating.
Cream cheese frosting
Cream – In a stand mixer bowl with the paddle attachment cream the cream cheese and room temperature butter for about 2 minutes. Add the lemon juice, whipped cream, and vanilla extract Combine – Next, add the powdered sugar one cup at a time. Then, whip for 2 minutes until light and fluffy.
Caramel sauce
Saucepan – Place the sugar, lemon juice, and water in a deep light-colored saucepan. Melt the sugar on medium heat shaking the pan as needed.Pro tip – Keep the heat on medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution. Caramelize – Once all the sugar has melted, let it continue to cook until it reaches a deep amber color. Then, add the butter, heavy cream, and salt. combine well and remove from heat.Pro tip – transfer to a cool bowl or mason jar to cool completely.
Assemble
Frost – Place the cream cheese frosting in a piping bag with a large star tip. Pipe a swirl on each cupcake. Caramel – Use a spoon and drizzle the caramel on top of each cupcake. I added a little orange dragee on the top of each frosted cupcake.
30 BEST EVER Pumpkin Recipes Ultimate Pumpkin Spice Cake Chocolate Chip Pumpkin Pancakes Soft Pumpkin Crescent Rolls Pumpkin Chai Latte How to Make Pumpkin Soup See all pumpkin recipes
Frequently asked questions
Thank you for sharing - Save for later