Pumpkin Cupcakes with Salted Caramel Best Frosting I've Ever Had

Its been cold, rainy, and overcast the last few days. And if it was a bit colder we would have had a major snow storm, but for now, I'm enjoying the thunderstorms, the indoors, and baking. Makes me think about more fall flavors. The Apple Cupcakes of the last post were delicious, but its time for another favorite, pumpkin.

These Pumpkin Cupcakes are heart warming with pumpkin and pumpkin pie spices. The Salted Caramel Best Frosting I've Ever Had has a punch of salty caramel-y goodness and compliments the cupcakes for an overall light and fluffy cupcake.

Pumpkin Cupcakes

preheat oven to 375 degrees

1 box of Duncan Hines Classic Yellow cake mix 
1/3 cup of flour
1 tsp Vietnamese cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
3 eggs
1 1/3 cup of water
1 cup pumpkin puree
1/3 cup of vegetable oil

1. Add mix and flour to mixing bowl. Beat on low speed for 10 seconds.
2. Add remaining ingredients. Mix on low speed for 30 seconds.
3. Increase to medium speed for 1-2 minutes.

Fill liners to about half. Bake for 15-17 minutes or until they spring back to the touch. Set aside to cool. Makes about 28 cupcakes. 

Salted Caramel Sauce
1 cup sugar
1 tbsp corn syrup
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
1 tsp fine sea salt
1 tbsp vanilla bean paste
1 tbsp vanilla extract

1. Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. 
2. Bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. 
3. Remove from heat and very carefully add the cream in a slow steady stream, stir constantly.
4. Once combined, add the butter and salt, and continue stirring until both are completely melted and combined. 
5. Stir in vanillas until combined. 
6. Return the caramel to a boil, reduce heat to medium, and cook for 1 minute. 

Cool to room temperature before using.

Caramel Frosting
• adapted from Best Vanilla Frosting I've Ever Had 
• 
  
• 5 tbsp flour
• 1 cup whipping cream
• 1 tbsp vanilla bean paste
• 1 tsp vanilla extract
• 1 cup butter (2 sticks)
• 1 cup caster sugar
• 1/2 cup salted caramel 
• salt to taste

1. In a small saucepan, whisk flour into cream and heat, stirring constantly, until it thickens. About 8 minutes. Do not burn or boil. 
2. Remove from heat and let it cool to room temperature. Stir in vanillas. This mixture must be completely cooled in order for the frosting to work. 
3. Cream the butter and sugar together until light and fluffy. Then add the cooled cream mixture and caramel. Beat until it all combines and resembles whipped cream.
4. Add salt to taste.

Pipe onto cupcakes.