Pumpkin Spice Cupcakes with Vanilla Buttercream Icing & Caramel Drizzle
Pumpkin spice cupcakes have become a popular fall treat, often associated with the Halloween and Thanksgiving seasons.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Pumpkin Spice Cupcakes with Vanilla Buttercream Icing & Caramel Drizzle
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
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In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
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Add the heavy cream and vanilla extract, and beat until smooth.
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Once the cupcakes are completely cooled, frost them with the vanilla buttercream icing.
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Drizzle caramel sauce over the frosted cupcakes.
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Allow the caramel drizzle to set for 10 minutes before serving.
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Enjoy your Pumpkin Spice Cupcakes with Vanilla Buttercream Icing & Caramel Drizzle!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
