PUMPKIN CUPCAKES WITH SALTED CARAMEL CREAM CHEESE FROSTING

It’s the first day of October which means it’s officially Pumpkin Season! This is my absolute favourite time of the year! I love the cooler weather, colourful leaves — and most importantly, the desserts!

Fall desserts are the best desserts. Apple flavoured, cinnamon flavoured, caramel flavoured, and my favourite: PUMPKIN! Pumpkin Spice Lattes with Pumpkin Pancakes or Pumpkin French Toast for breakfast and Pumpkin Spice Fudge Blondies for dessert! Now that’s my ideal autumn.

I just love fall baking! I’ve been baking a ton of fall flavoured desserts this past month and I can’t wait to share them with all of you! So first thing on the fall baking list: Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting!

INGREDIENTS

• 1 recipe of my Homemade Salted Caramel Sauce

PUMPKIN CUPCAKES:

• 1 and ½ cups All purpose flour
• 1 and 1/2 tsp pumpkin spice
• 1 tsp ground cinnamon
• 1 and ½ teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon salt
• 1 cup canned pumpkin purée
• 2 large Eggs, room temperature
• 1 teaspoon Pure Vanilla Extract
• 1/2 cup Vegetable oil
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated Sugar
• 1/3 cup buttermilk, room temperature
• 1 recipe of my Salted Caramel Cream Cheese Frosting

INSTRUCTIONS

1. Prepare one recipe of my Homemade Salted Caramel Sauce and allow it to cool completely or chill overnight.

FOR THE PUMPKIN CUPCAKES:

1. Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 4-6 liners. This recipe makes about 16-18 cupcakes.
2. ........................

for full recipes please see : www.queensleeappetit.com

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