Pumpkin spice cupcakes & caramel icing

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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.

Particularities

ServesYields 12 cupcakes
Prep time20 min
Cook time25 min
Timeout-

FreezingFreezes well

Ingredients

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 options

or 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)

Steps

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