Pumpkin Cupcakes With Caramel Frosting Recipe


This weeks’ recipe has a triple purpose. It celebrates National Cake Week, prepares you for what to do with all that Halloween Pumpkin, and hopefully softens the blow that yes we are now in October and the summer months are now just a distant memory. He are Pumpkin Cupcakes With Frosting Caramel Recipe.

Did we even have a summer this year (or last year even)? We remember a few consecutive days months ago when the sun got out, but that was about it. Now we’re looking down the barrel of darker nights and colder days we need cheering up.

Thankfully this week is National Cake Week, so we can all be distracted.
National Cake Week is all about baking a cake and getting together with family and friends. No competition, no judging, just having fun, eating and sharing cake.
Pick a day during National Cake Week (always the first full week in October) to have your gathering. Invite people to bake a cake and bring it along to your party. Share in the joy of creating something so nice and homemade as the humble cake.
Cupcakes have their special place in the world, but we shouldn’t forget there are some wonderful whole cakes out there. Recipes locked away in old books, new recipes never tried. The cake is screaming to have its say in the world, so let’s give it the headline it deserves.

And why not get some practice in for when the left over pumpkin pieces arrive fresh from Halloween?
Mind you the pumpkin is not just the star of the recipe. The caramel frosting is something to behold. It is not the easiest of things to make, but is well worth it.
Ok lets get on with it…


Pumpkin Cupcakes With Caramel Frosting Recipe

Prep time 20 mins / Cook time 20 mins / Total time 40 mins

Serves 24


Pumpkin Cupcakes:
• 1 cup Oil
• 1⅔ cup Sugar
• 4 Eggs
• 1 - 15 ounce can Pumpkin Puree
• 2 cups Flour
• 2 teaspoons Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
Salted Caramel:
• 1½ cups Sugar
• ⅓ cup Water
• 6 Tablespoons Butter
• 1 cup Heavy Cream
Salted Caramel Frosting:
• 1½ cup Butter, softened
• 6 cups Powdered Sugar
• 1 cup + 2 Tablespoons Salted Caramel
• 1 teaspoon Vanilla
• 1-2 teaspoons Sea Salt Flakes, for sprinkling


1. Preheat oven to 350 degrees.
2. In large mixing bowl, mix oil, sugar, and eggs until light and fluffy. Stir in pumpkin puree and mix unitl combined.
3. Stir in flour, cinnamon, baking powder, baking soda, and salt.
4. Scoop batter in cupcake liner filled cupcake pans. Fill each on ⅔ full. This recipe will make 20-24 cupcakes, depending on how large you make them. Parchment paper liners can be made by cutting 5 in x 5 in squares of parchment paper and pressing them in cupcake pan.
5. Bake for 15-18 minutes or until center is done. Let cool.
6. Salted Caramel: In a heavy bottomed saucepan, heat sugar and water over medium high heat, whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking. Watch carefully as it transitions from white to light amber color. This is an important step to ensure that it doesn't burn. Once mixture reaches a medium amber color, add butter and whisk until butter is melted. Once it's melted, immediately remove pan from heat. Wait 10 seconds and then add heavy cream. Whisk well to combine until glossy and smooth. Allow caramel to cool for several minutes and then place in jar and place in the refrigerator to cool. It must be cooled before making frosting!
7. Salted Caramel Frosting: In large bowl, cream butter for 3 minutes until light and fluffy. Slowly add powdered sugar and mix on low. Add completely cooled salted caramel and vanilla and mix together.
8. Frost cupcakes with salted caramel frosting. Drizzle with remaining caramel and sprinkle with sea salt flakes.

For more great recipes like this please head on over to modernhoney.com and for more info on National Cake Week please see here.