Day 183 – Pumpkin Cupcakes with Caramel Frosting

30 Jan

More accurately Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe below from Tracey’s Culinary Adventures).  Quite a name, right?  But an interesting combination.  And a whole lot of flavors that I like!  So, check out the Tip Thursday video and then see how all those flavors come together.

Pumpkin-Cupcake     Mini-Pumpkin-Cupcake

Pumpkin cupcakes are always so pretty! They seem to come out with that perfect top every time. I love it! They are squishy and dense. And somewhere between moist and oily.  They have a surprisingly strong pumpkin flavor. Not as much of the spices as pumpkin cupcakes usually have. Which isn’t a bad thing. It’s just a sweet, pumpkin cupcake.

Caramel-Frosting

The frosting is smooth and creamy. A little soft, but no softer than a typical cream cheese frosting.  It has a nice caramel flavor, but you get a lot of the cream cheese still too. Which is really interesting.

Note: My frosting was thick enough to pipe without needing to refrigerate, which is what the recipe suggests.

Pumpkin-Caramel-cupcake      Mini-Pumpkin-Caramel-side

When I put them together, I’m surprised at how strong the caramel and the pumpkin flavors remain. And how well they seem to go together. It’s not a combination I had considered in the past, but, at least according to this cupcake, it totally works. It’s smooth and creamy. It’s really sweet, so consider yourself warned. But this would make a lovely addition to any holiday meal for sure! As long as you have pumpkin and/or caramel fans at the table.

Note: I didn’t have any caramels, so I topped mine with caramel Nips and the caramel bits I had.

Pumpkin-Caramel-top      Mini-Pumpkin-Caramel

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3 (Easy cupcake! Caramel takes a bit of time though.)
  • TOTAL: 18

RECIPE

Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe from Tracey’s Culinary Adventures)

Cupcakes

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

Frosting

  • 1 lb confectioners’ sugar, sifted divided
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (8-oz) package cream cheese, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature

For directions visit Tracey’s Culinary Adventures.

*Tomorrow: Amaretto Gluten-free Cupcakes*

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