Amy Bakes in the ‘Burgh finally has a new kitchen! After about seven weeks of renovations, our new kitchen is complete. We have basically the same footprint, just with upgraded cabinets, countertops, and appliances, in a neutral color palette that makes me incredibly happy. And for the first time in 13 years, we have a dishwasher. I didn’t realize how much I missed having one until I got one back – it’s such a time saver.
My first bake in my new oven was actually a batch of chocolate chip cookies a few weeks ago, before everything was even finished. But these caramel pumpkin cupcakes were the first treats I baked in the fully finished kitchen, using the convection setting on my oven. Delicious and appropriate for the season, they were a huge hit at Mike’s office last week.
Ingredients
For the cupcakes
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
For the frosting
- 12 tablespoons butter, at room temperature
- 2 3/4 – 3 cups powdered sugar
- 1 teaspoon vanilla extract
- About 3 tablespoons caramel sauce,* to taste
*I used Smucker’s caramel ice cream topping to save time.
Preparation
Preheat oven to 350 degrees. Line cupcake tins with paper liners; my recipe yielded 14 cupcakes.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large glass measuring cup, combine pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. Mix well, then add all at once to the flour mixture. Stir until well-combined and smooth.
Using a two-inch cookie scoop, fill cupcake wells about 2/3 full.
Bake for 17-20 minutes or until a cake tester comes out clean. Remove from oven; immediately remove from tins and place on a wire rack to cool completely before frosting.
To make frosting, beat butter on medium speed for 1-2 minutes, then add 2 3/4 cups powdered sugar all at once and beat on low until all the sugar is incorporated into the butter. Add vanilla and 1 tablespoon caramel and beat, continuing to add additional caramel to taste. You may need a bit more powdered sugar if you go for three full tablespoons like I did.
Fit a piping bag with a large star tip and pipe swirls of frosting onto each cupcake. Store at a cool room temperature for 2-3 days; these cupcakes are very tender and will get a bit sticky if they’re left out much longer.
amy bakes in the 'burgh 