Pumpkin Cupcakes with Cream Cheese Frosting, Caramel Drizzle and Sea Salt
This cupcake is the epitome of fall. The combinations of the spicy pumpkin cupcake, sweet creamy cream cheese frosting, decadent homemade caramel sauce and a pinch of sea salt. it awakes your sense, balancing out the entire flavor profile.
Ingredients
- Easy Pumpkin Cupcake recipe
- 3 eggs
- 1 box white cake mix
- 3 tsp ground cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 14-15 oz can pumpkin puree
Instructions
- I like to make my homemade caramel prior to baking these, plus you can use it for a couple weeks on all the yummy things you eat~
- Start by preheating your oven to 350
- In a mixer(I use my KitchenAid) or by hand, add your eggs, pumpkin puree, cinnamon, cloves, ginger, and nutmeg.
- Mix until well combined
- Fill cupcake liners 3/4 full and bake in the oven for 16-18 minutes. I like to check them at 15 minutes and gauge from there.
- Take out your cupcakes and let them cool
- While they cool, make your cream cheese frosting and put in a piping bag or set aside for later.
- When the pumpkin cupcakes are completely cooled, pipe them with a generous amount of cream cheese frosting, drizzle with some caramel sauce, and add a pinch of sea salt to the top.
- At this point you will just have to try not to eat them all! They store really well in the fridge. If you find your caramel too thick, heat a small amount in the microwave for 10 second increments. It only takes about 15 seconds to soften it to the right consistency.