We were having guests over to celebrate the Kid's birthday (a couple weeks late) and, while I convinced Mr. Kim Chee to order pizza, I still wanted to make dessert. I really wanted to make this caramel frosting recipe--I'd used it a couple times and it's just delightful. However, it's also very sweet, so when combined with vanilla cupcakes it gives you a bit of a sugar high. And at some point, the Kid decided chocolate cupcakes weren't for her. Well, what better way to celebrate the season than with pumpkin cupcakes?
Mix until the eggs are incorporated.
Get ready for lots of pictures of measuring spoons!
Okay. Measuring spoon montage is over!
And, on that note, the frosting is really easy too. It tastes great and is a small step above the regular "add powdered sugar to softened butter" frosting recipe.
And, before we get started, I'd like to note that this makes more than enough frosting for the amount of cupcakes. Actually, it makes a bit too much. But I'm always of the mindset that it's better to have too much than not enough. Nothing is sadder than a few leftover cupcakes with no frosting. The leftover frosting can be thinned out to use as a dipping sauce for apples or an ice cream topping. But you'd probably be safe making half the recipe. I just like a lot of frosting.
Let the caramel cool for at least 20 minutes. The pot should be cool enough that you can touch the outside without hurting yourself.
Still, this is a great consistency if I wanted to just dip the top of the cupcakes in the frosting, for a shiny glazed top.
I used a large tip (1C I believe), which also required a large coupler.
And there you have it--Pumpkin Cupcakes and Caramel Frosting! Make these for your next party--your guests will have a new favorite recipe!
Recipe: Pumpkin Cupcakes
1 c. (2 sticks) softened butter
1 c. brown sugar
3/4 c. white sugar
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 can (15 oz.) pumpkin puree
In a large mixing bowl, cream butter and sugars together until fluffy. Add eggs; beat until combined.
Add flour, baking powder, baking soda, salt, and spices. Beat well until combined. Stir in pumpkin puree.
Bake in a 350F oven for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
Recipe: Caramel Frosting
1 c. butter
2 c. packed dark brown sugar
1 tsp. coarse salt
3/4 c. milk, cream, or half and half
1 bag powdered sugar
1 1/2 tsp. vanilla
Measure butter, sugar, and salt in a large pot. Heat over medium, stirring occasionally; when mixture begins to bubble, continue to cook for another 5 minutes.
Remove pot from heat; carefully add milk. Return to heat until mixture begins to bubble. Remove from heat, and let cool at least 20 minutes.
Using electric beaters, add powdered sugar a cup at a time until your desired consistency is reached.