Autumn Pumpkin Cupcakes

Name: Autumn Pumpkin Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
Ingredients: 2 cups sugar; 1 can (15 ounces) solid-pack pumpkin; 4 large Nellie’s Free Range Eggs; 3/4 cup canola oil; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 1 teaspoon baking powder; SAUCE:; 1/2 cup packed brown sugar; 6 tablespoons heavy whipping cream; 1/4 cup butter, cubed; 1/8 teaspoon salt; 1/2 teaspoon vanilla extract; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1 cup butter, softened; 1 teaspoon vanilla extract; 3 cups confectioners' sugar

These little cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. —Wendy Rusch, Trego, Wisconsin

Ingredients

2 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 large Nellie’s Free Range Eggs
3/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
SAUCE:
1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 cup butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

Directions

Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture.
Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature.
Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; drizzle with sauce.

Nutrition Facts

1 cupcake: 391 calories, 22g fat (10g saturated fat), 70mg cholesterol, 357mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 3g protein.

Originally published as Autumn Pumpkin Cupcakes in Holiday & Celebrations Cookbook 2015

Reviews

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Average Rating:

Mary

Oct 11, 2017

Great recipe and easy to make
Cori

Oct 4, 2017

This is a great recipe but with way too much sugar. I used 1 cup for the cupcakes instead of 2, subbed coconut oil for the canola, and fresh pumpkin pur?e for the solid packed pumpkin. I made the sauce as stated but only used 1/2 cup butter and about half the powdered sugar. The cupcakes are moist with tons of flavor!!
cmfogs

Oct 8, 2016

The cupcakes are delicious....5 stars for those. Way too much butter for the cream cheese frosting. It was like eating a stick of butter. I threw it out and found a different recipe.
DragonSkin

Oct 1, 2016

Yum! Didn't have pumpkin pie spice so substituted straight cinnamon. Wonderful!