ingredients ;
1 ¼ C flour
¼ C cornstarch
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 ½ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground nutmeg
½ C canola oil
⅔ C light brown sugar, packed
⅔ C sugar
2 large eggs
1 ½ tsp pure vanilla extract
1 C pumpkin puree
⅓ C whole milk
Directions ;
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves
Using another large bowl, beat together the oil, brown sugar, and sugar until combined
Beat in the eggs and vanilla until
Gradually beat in the pumpkin puree
Gradually beat in the dry ingredients until combined
Scoop batter into the cupcake liners about ¾ way ful
Bake in the oven for 21 minutes or until a toothpick comes out clean
Allow to cool completely
Salted Caramel Cream Cheese Frosting
Cinnamon Cream Cheese Frosting Ingredients:
1 – 8 oz box, cream cheese, softened
1/4 C unsalted sweet cream butter, softened
2 C powdered sugar
2 tbsp salted caramel sauce
3-5 TBSP heavy whipping cream
½ C salted caramel sauce
1 squeeze bottle
1 large piping bag with star tip
Directions:
Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
Continue beating until creamy and stiff with peaks
Scoop frosting into piping bag
Frost cooled cupcakes Pour the ½ C of caramel sauce into the squeeze bottle
Drizzle over the frosting
Enjoy
Salted Caramel Pumpkin Cupcakes
![Salted Caramel Pumpkin Cupcakes](https://yummmyrecipes.com/wp-content/uploads/2024/06/Salted-caramel-Pumpkin-Cupcake-2-2-scaled-735x490.jpg)
Ingredients
- 1 ¼ C flour
- ¼ C cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ½ C canola oil
- ⅔ C light brown sugar, packed
- ⅔ C sugar
- 2 large eggs
- 1 ½ tsp pure vanilla extract
- 1 C pumpkin puree
- ⅓ C whole milk
Instructions
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves
Using another large bowl, beat together the oil, brown sugar, and sugar until combined
Beat in the eggs and vanilla until
Gradually beat in the pumpkin puree
Gradually beat in the dry ingredients until combined
Scoop batter into the cupcake liners about ¾ way full
Bake in the oven for 21 minutes or until a toothpick comes out clean
Allow to cool completely
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