Pumpkin Spice Cupcakes with Salted Caramel Buttercream

Despite the 80-degree temperatures in DC, Fall has officially set it. The days are getting shorter, the leaves are changing, the nights are getting colder, and pumpkin spice EVERYTHING is here! As I mentioned yesterday, I spent my mini-vacation last weekend working on pumpkin recipes, so I have tons to make and post from now until Thanksgiving… Don’t say I didn’t warn you! 😉

This cake recipe is the same one that I used for my friend’s copper and peacock-feather wedding cake, and it was amazing! The sweet and spicy notes of the pumpkin marry beautiful with the salty creaminess of the icing. This cake is absolutely to die for!

These cupcakes are perfect for a fall potluck or Halloween party and can be dressed up for a nice holiday dinner. In fact, I’m bringing a few to a pumpkin-carving party tonight! One thing to note though: if you plan to make the cupcakes a day ahead and decorate them with candy corn pumpkins like I did, wait to put the pumpkins on until right before serving. The moisture from the icing will dissolve some of the sugar from the pumpkins and they’ll “melt” on top of your cupcakes… If you’re looking for other decoration ideas, sprinkles are a simple alternative. Or you can dress them up with a fondant leaf .

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

Pumpkin Spice Cake with Salted Caramel Buttercream

Yield: 24 cupcakes

Begin by assembling your ingredients.

For the pumpkin spice cake, you are going to need:

  • 4 eggs, at room temperature
  • 1 2/3 cup sugar
  • 1 cup vegetable oil
  • 1 15-ounce can pure pumpkin
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon salt

For the salted caramel buttercream, you are going to need:

  • 1/2 cup salted caramel sauce (I use the same recipe that I used for the Rocky Road Caramel Corn)
  • 1/2 pound (8 ounces) cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 1 pound powdered sugar

You are also going to need:

  • 2 12-cup cupcake pans
  • Paper cupcake liners
  • Ice cream or cookie scoop
  • Icing bag (Either a 16-inch or 12-inch bag will work.)
  • A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)
  • Candy corn pumpkins for decorating (optional)

First, preheat oven to 350° F.

Next, sift together the dry ingredients on to a sheet of wax paper or into a medium sized bowl.  Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs and sugar, and beat until the sugar is dissolved. With the mixer running, add the oil and pumpkin, and mix until light and fluffy.

Last, whisk in the sifted dry ingredients all at once, and mix until the batter is smooth. Do not over-mix, or else the cake will be tough.

Fill the cupcake wells approximately 2/3 full, and bake in pre-heated oven for 18-20 min. Let cool in the pan for approximately 5 minutes, and then move to a wire rack to cool completely.

While the cupcakes are cooling, prepare the salted caramel buttercream. In a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese until light and fluffy. Add the salted caramel sauce, and mix to combine.

Add powdered sugar, and stir together on medium speed until the icing is creamy and the powdered sugar is dissolved, about 5 minutes.

Increase the speed to high, and beat until the icing is light and fluffy.

To assemble the cupcakes, begin by preparing your icing bag. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing. For pictures, see the Jello Deviled Eggs post.

Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.

Holding the tip approximately 1/4″ above the cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away. For pictures, see the Neon Tie-Dye Cupcakes post.

Repeat with the remaining cupcakes. Place a candy corn pumpkin or other small decoration on the top of the cupcake.

Enjoy!! 😀


7 thoughts on “Pumpkin Spice Cupcakes with Salted Caramel Buttercream

  1. Pingback: Pumpkin Spice Cupcakes with Salted Caramel Buttercream | Pie … | Cake Baking Decorating

  2. Pingback: Pumpkin Cake with Spiced Buttercream « Wine & Plum

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