This recipe is not for the faint of heart. I mean- if you are a fair-weather pumpkin lover, or are on the fence about this popular fall flavor….this cupcake may not be the one for you. It is pretty much a pumpkin explosion- which for me- is absolutely perfect! My inspiration for these came from seeing this pumpkin frosting. I started to brainstorm other cupcake flavors that would go well with pumpkin frosting, and figured a light pumpkin frosting wouldn’t be too much for a spicy pumpkin cake. The pumpkin caramels seemed like the perfect topper- and there you have it!
The cake itself is perfection. It’s soft and fluffy, with an almost sponge-cake like texture. It’s full of lots of spices, and isn’t too sweet at all. That leaves room for a sweet pumpkin-cream cheese frosting and a caramel on top. I mixed about 1/4 cup of pumpkin pureé into the frosting, as I didn’t want it to be overpowering. On a non-pumpkin cupcake though, I’d probably add more and really give it a pumpkin-y punch. (wouldn’t a brown butter cake be perfect with pumpkin frosting?) I made these for my friend Emily’s bridal shower last weekend and they were a huge hit. I mean..you can’t go wrong with pumpkin in October right?
PS- I have only seen one of my professional wedding photos so far, but I can’t resist sharing it with you! My photographers were beyond wonderful. I can’t wait to get my hands on the rest of the shots…it should be pretty soon now. :)
- 2 cups all-purpose flour
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1¼ cups light brown sugar
- 4 large eggs
- ¾ cup vegetable oil
- One 15-ounce can pumpkin puree
- ½ cup whole milk
- pumpkin cream cheese frosting:
- 1 8oz package of cream cheese, softened.
- 4 tablespoons of butter
- 2-4 cups powdered sugar- sifted
- ¼ cup pumpkin puree
- ½ teaspoon of cinnamon
- ¼ teaspoon of ginger
- ⅛ teaspoon of nutmeg
- pinch of cloves
- garnish: pumpkin caramels (optional)
- Preheat the oven to 350°. Line cupcake tins with paper liners.
- In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
- In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
- Pour the batter into the prepared pan- filling each tin ⅔ of the way. Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool on a rack for a few minutes and then pop them out onto a wire rack to cool completely.
- in a mixing bowl, cream the cream cheese and butter until smooth. Add the pumpkin pureé and mix until well mixed. Add the powdered sugar gradually until fluffy. Mix in spices. (add more powdered sugar if needed for thickness.) Spread or pipe onto cupcakes.
- Garnish with Pumpkin Caramels if desired.
cake recipe adapted from: food and wine
Danielle says
October 3, 2012 at 1:26 pmBe still my pumpkin-loving heart! These look incredible. Do you think they’d survive the mail? Love.
Audra says
October 3, 2012 at 2:43 pmI think the cupcakes and caramels would do Ok! The cream cheese frosting- not so much :)
realistic nutritionist says
October 3, 2012 at 2:46 pmYOU LOOK STUNNING!!! I can’t wait to see the rest of the shots! and these cupcakes are … just… I need them.
Shin Chai says
October 3, 2012 at 3:04 pmYou are so pretty! You made me wanting to get married, even though I’m still a teen! I would love to try baking these, but I don’t think my family and friends could stand the power of pumpkin, as pumpkin is a rare guest in the household… Guess I’ll either settle for the caramel or *smirk* eat them myself~
Jessica_AKitchenAddiction says
October 3, 2012 at 3:33 pmGorgeous photo! I love all of the pumpkin in these cupcakes! These are perfect for my pumpkin addiction! :)
Maggie G. says
October 3, 2012 at 4:38 pmYou look so pretty! That’s pretty much my dream wedding gown. And these are my dream cupcakes. I can’t get enough pumpkin!
Lauren @ LoloLovesScents! says
October 3, 2012 at 8:37 pmYou look stunning in your dress! And your husband looks so dapper! Very sweet photo! These cupcakes looks absolutely amazing, can’t wait to try them out! :)
Lisa says
October 4, 2012 at 12:06 amI have never heard of pumpkin caramels, where did you find them? I love pumpkin and caramels and would love to try these!
thanks!!
Becca - Cookie Jar Treats says
October 4, 2012 at 12:43 amYes, I do believe pumpkin frosting on a brown butter cupcake would be superb! I love the way pumpkin tastes and the moistness it gives baked goods. Gosh I love the fall months.
You look absolutely stunning in that picture. I love the setting, but you are simply gorgeous. I bet it was a wonderful wedding :)
Audra says
October 4, 2012 at 2:05 amHey Liz! I posted the recipe for pumpkin caramels yesterday- it’s also linked above in this recipe :)
Joanne (Eats well with others) says
October 4, 2012 at 10:54 amA pumpkin explosion sounds ideal to me! These are amazing in so many ways. Also…you look GORGEOUS!
Sally says
October 4, 2012 at 1:39 pmGORGEOUS wedding preview photo :) Your dress – stunning. completely beautiful.
So glad you made my frosting! it’s hard to up the pumpkin ante without thinning the frosting out as much. I love all the spices in it though. I can only imagine how incredible it would be sitting on top of a pumpkin cupcake. there is NO such thing as too much pumpkin in my world Audra!
Audra says
October 5, 2012 at 2:08 amThanks so much Lauren!
Audra says
October 5, 2012 at 2:09 amAw thanks Maggie! You’re welcome to wear it for your future wedding ;)
Audra says
October 5, 2012 at 2:09 amThank you so much! I can’t wait to see them either :)
Lisa says
October 5, 2012 at 2:14 amDoes anyone know where I can buy pumpkin caramels?
thanks
Audra says
October 5, 2012 at 2:43 amLisa- I don’t think you can buy them in the store. I made them from scratch and the recipe was posted Tuesday. Here is the link: http://www.the-baker-chick.com/2012/10/salted-pumpkin-caramels.html
N says
October 5, 2012 at 11:49 amgorgeous!!!!
Ashley says
November 8, 2012 at 11:17 pmYou look STUNNING!!! Just like these cupcakes. SO happy I’ve found your blog!
Ally's Sweet & Savory Eats says
November 8, 2012 at 11:19 pmYum, yum, yum…that is all I can say!
Tasha @ ThatsSoYummy says
November 13, 2012 at 9:27 pmThese look absolutely mouth watering!
cheap jerseys sale says
November 17, 2012 at 1:35 amI really can’t resist the cute and sweet cupcakes, they make me full of appetite, especially the time without breakfast. Wonderful work!!
AnnaKatherina says
January 9, 2013 at 5:59 amI’ve been looking for that silhouette at wedding dress shops in wiltshire. It looks so good and you. You and your husband looks like a great couple. Congrats!
Xander Lawson says
January 16, 2013 at 8:35 amA train yard isn’t exactly the first place that pops into my head for a wedding photo. Still, I’m impressed with how the shot came out. If I didn’t know any better, I would’ve guessed that our wedding photographer enfield was the one behind it.
laura says
September 14, 2013 at 10:11 pmyes yes and yes. definitely want to make these assuming I have time! HA.