Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting!

Sorry I didn’t take a picture! I could have swore a million bucks I did, but I cant find it! 😦
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup brown sugar
1 cup sugar
1 cup butter
4 large eggs
1 can pumpkin puree
Bake 350 for 20 minutes.

Homemade caramel sauce
1/2 cup granulated sugar
1/2 cup heavy cream
Pinch of salt

In a heavy bottomed saucepan, cook the granulated sugar over medium high heat until it begins to melt, stirring frequently. You want the melted sugar to turn a dark golden brown but you don’t want it to burn. Once the sugar has dissolved, very carefully add the cream and salt. The mixture will bubble furiously; continue to stir until completely smooth. Set aside to cool while you make the cream cheese frosting.

Cream cheese frosting
2 (8-oz) packages of cream cheese, room temperature
1/2 cup butter, softened
4-5 cups powdered sugar
1 T vanilla extract

In a large bowl, beat together the cream cheese and butter, then slowly add 2 cups of the powdered sugar and vanilla and beat gently until combined.

Slowly add the salted caramel sauce and beat until light and fluffy.

Chill the salted caramel cream cheese frosting for at least 30 minutes before using, and stir before using.

* This is literally copied from isthismylife, because this is exactly how I did it. She is amazing! πŸ™‚

Cakes adapted from Martha.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s