Pumpkin spice cupcakes & caramel icing
Tonight is a good friend’s birthday, and to celebrate the occasion I decided (or rather, my friend decided at 11 a.m.) that I would make pumpkin cupcakes.
My first batch turned into my worst kitchen disaster ever. My friend entertained herself by making questionable sculptures with my cupcakes, which closely resembled yellowy-orange modelling clay.
Thankfully, the second batch turned out to be a great success!
For the icing, I decided to combine cream cheese, butter, and caramel spread, which was a breakthrough. The butter and caramel soften the strong flavour of the cream cheese without completely disguising it, which makes for a really interesting flavour combination.
- ServesYields 12 cupcakes
- Prep time20 min
- Cook time25 min
- FreezingFreezes well
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Generous pinch of salt
- Generous pinch of ground cinnamon
- Generous pinch of ground ginger
For the wet ingredients
- 3/4 cup sugar
- 2 cups eggs, lightly beaten
- 1 tablespoon lemon juice
- 1/4 cup vegetable oil
- 1/4 cup almond milk
Replacement optionsor dairy milk
- 3/4 cup store-bought or homemade pumpkin purée
For the icing
- 9 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup icing sugar
- 1 tablespoon caramel spread (dulce de leche)
- Preheat the oven to 350˚F. Line 12 muffin cups with paper liners. Set aside.
- In a bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Set aside.
- In another bowl, combine the wet ingredients. Add to the dry ingredients and mix well.
- Fill the muffin cups and bake for 25 minutes. Let cool completely.
- In a bowl, beat all the icing ingredients