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! 😦
Cakes:
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.
Frosting:*

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! 🙂

Cakes adapted from Martha.

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