Saturday, November 5, 2016

Pumpkin Caramel Cupcakes with Whipped Frosting


Now, I know we have all had probably more sugar lately than we should, but save some special calories for this next dessert. Of all the treats, sweets, desserts I've had in my life time, these cupcakes just might be the best. My friend Tamara brought me a plate of these the other night and I took one bite, only planning to have one bite before bed. Let's just say in less than 5 minutes I ate two cupcakes, went and woke up my sister and made her eat one and we were both DYING at how amazing these were. If you love pumpkin and caramel, these cupcakes need to be on your agenda to make asap. They are seriously the most rich, decadent cupcake I've ever had. Tamara got the idea of these cupcakes from an amazing blog Your Cup of Cake (beware, you gain calories just looking at her recipes!). Tamara made some yummy adjustments and I have the perfected recipe for you below. I'm. In. Love!!


Pumpkin Caramel Cupcakes

1 package of Pumpkin Kisses makes 4 dozen cupcakes - so I always make a bunch
Pumpkin Cake (double this for 4 dozen)
1 box Yellow Cake Mix
3 eggs
1 (15 oz) can pumpkin puree
1/2 C. oil or applesauce
1/3 C. milk
2 tsp. vanilla extract
1 Tbs. pumpkin pie spice

Caramel - makes enough for 4 dozen
1 c. Butter
1 c. Corn syrup
14 oz can of sweetened condensed milk
2 1/4 c. Brown sugar
Dash salt
1 t. Vanilla

Whipped Frosting - for 4 dozen
1 quart whipping cream
2 - 8oz. Pkgs of cream cheese, softened
3 c. Powdered sugar
2 t. Vanilla

Cake:
1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl whisk eggs, pumpkin puree, oil, milk and vanilla extract.
4. Stir in cake mix and pumpkin pie spice until smooth.
5. Fill liners 3/4 full and bake for 18 minutes or until an inserted knife comes out clean.

Caramel:
In a large plastic bowl, melt butter in microwave. Stir in brown sugar, corn syrup, milk, and salt. Microwave 3 minutes, stir. Microwave 2 minutes, stir. Microwave 1 minute at a time.
Drop a bit of caramel into a small cup of ice water. If the caramel makes a soft ball when rubbed between fingers, it is done. If not, repeat a minute at a time. Stir in vanilla.
Cut out the center of the cupcakes with a small knife, melon baller, or cupcake corer.
Pour caramel into a squeezeable condiment bottle to easily fill cupcakes.

Whipped Frosting:
Whip the cream in a separate bowl. Beat the cream cheese, then beat in the powdered sugar and vanilla. Gently beat in the whipped cream. You can add more sugar if you want it sweeter.
Top the cupcake with a drizzle of caramel and a dusting of cinnamon, then a pumpkin kiss.

1 comment:

Grandma Lou said...

Honestly, these are to die for!!!

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