I titled this post “Best in Show Pumpkin Cupcakes” because, seriously, these cupcakes should win the Blue Ribbon at the County Fair! The moist pumpkin cupcake alone is divine, but the salted caramel cream cheese buttercream frosting takes it to blue ribbon status!
And, the frosting – Salted caramel cream cheese buttercream!
BROWN BUTTER PUMPKIN CUPCAKES
3/4 cup (1 1/2 sticks) unsalted butter
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
Preheat oven to 325 F. Line cupcake pans with paper liners.
SALTED CARAMEL CREAM CHEESE BUTTERCREAM
1 1/2 cup unsalted butter softened
6 oz. cream cheese softened
1/2 cup salted caramel sauce – I used Smuckers
2 teaspoons vanilla extract
4 cups confectioners’ sugar