by Chef Mama
Photo by Chef Mama
Chef Mama's Notes:
Expand1 1/2 cup Non-Bleached All Purpose Flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
2 1/2 teaspoons Pumpkin Pie Spice Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1 teaspoon pure vanilla extrract Ask a question about this ingredient
1 whole large egg Ask a question about this ingredient
2 large egg whites Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
1 stick unsalted sweet butter Ask a question about this ingredient
1 cup fresh or canned pure pumpkin puree Ask a question about this ingredient
In small bowl whisk together all the dry ingredients and set aside.
Ask a question about this stepIn large mixing bowl, cream the butter until light and fluffy. About 3 minutes.
Ask a question about this stepAdd sugar a 1/4 of a cup at a time, mixing for one minute after each addition.
Ask a question about this stepSlowly add in the 2 egg whites and 1 whole egg. Mix well after each addition.
Ask a question about this stepAdd 1/2 of the flour mixture being careful not to over mix.
Ask a question about this stepAdd in milk and vanilla extract.
Ask a question about this stepMix in the remainder of the flour mixture.
Ask a question about this stepHand mix in the pumpkin puree
Ask a question about this stepFill a greased or lined cupcake pan and bake for 20-22 minutes at 350'.
Ask a question about this stepThese ingredients are for the caramel Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
2 tablespoons light corn syrup Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 tablespoon unsalted sweet butter Ask a question about this ingredient
These ingredients are for the frosting Ask a question about this ingredient
1 stick unsalted sweet butter Ask a question about this ingredient
1 1/2 cup powdered sugar Ask a question about this ingredient
1 teaspoon pure vanilla extract Ask a question about this ingredient
2 tablespoons whole milk Ask a question about this ingredient
3 tablespoons caramel Ask a question about this ingredient
Combine water, granulated sugar, and corn syrup in a deep saucepan and cook over medium heat. Stir together with a wooden spoon until the sugar is incorporated.
Ask a question about this stepCover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn't burn.
Ask a question about this stepContinue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. Pour the heavy cream into the mixture very slowly (it will bubble up)
Ask a question about this stepStir the mixture and add the butter and stir until combined. Transfer to a small bowl and set aside to cool.
Ask a question about this stepCream stick of butter until light and fluffy about 2-3 minutes. Slowly add powdered sugar until well mixed.
Ask a question about this stepAdd vanilla extract, milk, and caramel until well mixed. Frost cooled cupcakes
Ask a question about this stepThese look and sound great! I will have to try these this fall, seems like they would make a great treat for my kids!
sounds super yummy!!! definitely think I'm gonna give them a try this weekend :)
These sound yummy, I will have to try them out.
@Slentini Thanks for reminding me. They are probably undercooked. My oven runs hot so they probably should have baked a couple of minutes longer. I have a friend who made another cupcake recipe of mine and hers were too wet the first time she made them so she left the next batch in a few minutes longer and they were fine. Thanks again!
Interesting- thanks. The oven thermometer was at 350 the whole time, and I left them in 4 min. longer than suggested! Tester said they were done in the middle, but they're a bit "pudding-like". I'll try again at 375. Thanks!
Nice idea. Just baked them and they are a bit too wet :). Suggest adding more flour- probably up to 2C.
This sounds so yummy!
Oh my goodness, I just gained two pounds after staring at your cupcake for the past minute and reading the directions on how to prepare/make this delicious dessert! You would make a fortune if you marketed these! Yummy!
Kim Buck @ kimbuckjr@yahoo.com
These sound really good. I love anything pumpkin! I'm intrigued by the frosting! I can't wait to try it! susieqtpies
Oh yum! All these wonderful recipes are making my mouth water! Time to fire up the oven this season and get baking. I'll have to make these!
This looks so good! I love the pumpkin and I also love caramel! I would have never thought to put these together, but I bet it's amazing! Can't wait to try this!
These look fantastic! I'm always looking for more to do with pumpkin and never thought of cupcakes! Wonderful :)
I looks delish. We have been using tons of pumpkin this fall so I will definitely try this!
mandalynn72756@yahoo
I love your recipe and I definately will be using this at home with my children. Thank-you very much for sharing your recipe with everyone! I wish you nothing but the best!
Kerri-Lynn Paul
kerripaul@hotmail.com
Miranda is an editor at Food52.
This looks so good! I love pumpkin in desserts!