RECIPE: Salted Caramel Pumpkin Spice Cupcakes

Hey y’all! I hope you had a fabulous Thanksgiving filled with family, friends, and food, as well as a deal-tastic Black Friday. I know I scored some pretty amazing deals on combat boots!

Before I get into today’s post, I realize that I forgot something last week when I was writing what I’m thankful for, and that’s YOU, my readers. Whether you’re one of my best friends from school who reads this blog during Accounting, here because of Facebook, or another blogger, THANK YOU for being a part of my life. I love blogging because of you!

Anyway, I had some time this glorious four day weekend to get in the kitchen and start baking, and I bring you:

Salted Caramel Pumpkin Spice Cupcakes.

You guys. This is the epitome of fall. These cupcakes are so wondrous, so delicious, so rich. 

If you're not drooling already, then you need to seriously reconsider all of your major life decisions. 

Here's the recipe: 

Cupcakes (makes 15): 

3/4 cup unsalted butter, at room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree 
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

1. Preheat your oven to 325 F. Brown the butter and mix the butter, sugars, eggs, pumpkin, and vanilla extract in one bowl. Mix the flour, baking powder, and spices in the another bowl. Then, slowly mix both until just combined. Fill lined cupcake tins 3/4 full and pop into the oven for 20-25 minutes. 

Salted Caramel Sauce: 

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces to make melting easier. 
1 cup heavy cream, at room temperature
1 tablespoon salt

1. Turn on your stove to medium-high and pour your sugar into a 2-3 quart saucepan. Stir until melted. Make sure that you don't let any sugar get stuck on the sides (like I did), otherwise you'll end up with candy and some pretty thin caramel. 

2. When your sugar is melted, mix in your butter until the butter is completely melted. Take it off the heat and stir in your heavy cream and salt. 

4. Pour into a mason jar, and let cool. 

5. If you're an idiot, you might also have some wonderful candy. (You can totally top your cupcakes with it too!)

For the frosting: 

3/4 cup butter

2 cups powdered sugar

1/2 cup salted caramel sauce 

1. Cream your butter and sugar together and add in your cooled caramel sauce. Chill in the refrigerator for twenty minutes, then frost and decorate your cupcakes. Enjoy!

 Like I said, you NEED to make these cupcakes. Go. Now.
Tell me how they were.

xo, Hima