Pumpkin Cupcakes with Salted Caramel Buttercream - from scratch!

Kelby Peachey Kelby Peachey
posted Oct 2, 2012
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Are you drooling yet?? THEY WERE AMAZING!! Okay, here's the details. I found this recipe through Pinterest, and the original recipe came from this wonderful blogger lady. Now, I decided to make these for my Daddy's birthday this past weekend. :) AND believe me, they were a hit. Below is the Recipe for the Pumpkin Cupcakes and since I wanted to keep both recipes together, here's the recipe for the Salted Butter Cream: Salted Caramel Buttercream 1/4 cup granulated sugar 2 tablespoons water (TBBBBBBBBBBBBBBS) 1/4 cup heavy cream 1 teaspoon vanilla extract 1 stick walted butter 1 stick unsalted butter 1/2 teaspoon sea salt 2 cups powdered sugar In a small 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. It took about 5. There's a fine line between BURNED and AMBER. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. This is important, because if you don't add in the cream immediately, it will stick to the bottom of your pan. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Now, I didn't use salted butter because, well I only had unsalted butter. AND, I wasn't going to buy pre-packaged SALTED butter, when I can just add my own salt. So, I melted the unsalted butter and mixed in salt until I could just taste the salt. Next, melt the unsalted butter. Once melted, mix both butters and salt together until lightened and fluffy, using your mixing machine. Next, add in powdered sugar. Mix until thoroughly combined, again using your mixing machine. Next scrape down the side of the bowl and add the caramel. Beat on medium 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. Now, I just used a Ziploc baggie to put the buttercream in, and snipped a corner off to create the piping effect.

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Ingredients

  • 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 ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup real sugar
  • 1 cup unsalted butter
  • 4 large eggs
  • 15 ounces pumpkin puree (1 can)

Directions

  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice. Now mix all these dry ingredients TOGETHER. I used a fork and ‘whisked' it around so it was even throughout.
  2. Now, combine the brown sugar, granulated sugar, butter (I melted the butter in the microwave to make it easier to mix), and eggs. Beat on a medium speed until well combined.
  3. Add the pumpkin puree
  4. Preheat oven to 350 degrees. Although this step is usually first, I find this A) a waste of money because your damn oven is just sitting there heating away FOR NOTHING!! and, AND, I'm not that quick!! B) you can let your oven preheat while doing the liner thing (explained in a bit), but also while your CLEANING UP!!
  5. Line cupcake pans with paper liners.Divide your batter evenly among liners, filling each about halfway 2/3rds full. Bake until tops spring back when touched and cake tester (toothpick!)
  6. To find out how to make the Salted Caramel Buttercream, please visit this website: http://peachypains.com/2011/11/15/pumpkin-cupcakes-with-salted-caramel-buttercream/
  • cook time
    90 min.
  • prep time
    30 min.
  • yields
    36 serv.

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2 comments

  • Domestik
    Domestik
    Nov 14, 2012 at 1:20am
    0 0
    These sound amazing!
    flag
  • Lexie
    Lexie
    Nov 13, 2012 at 5:27am
    0 0
    I love this idea. I'm going to do it for Thanksgiving. I can't wait to get started!
    flag

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