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The first is the worlds most amazing cupcake. And this is rare coming from me, because I am NOT a pumpkin fan. But when I tried these for the first time, I thought I had died and gone to heaven!
The original recipe can be found on Taste of Home
Carmel Pumpkin Cupcakes
- 3/4 cup I Can’t Believe It’s Not Butter, softened
- 2-1/2 cups sugar
- 3 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup I Can’t Believe It’s Not Butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Preheat oven to 350
Cream together the I Can’t Believe It’s Not Butter and sugar until light and fluffy. Add the eggs, one at a time, mixing in between each egg. Cream in the pumpkin until well combined.
In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda, and ground ginger. Add the dry ingredients to the wet mixture alternating with the buttermilk.
Place cupcake liners into baking pan and bake for 20-25 minutes (mine took 25 minutes), until a toothpick comes out clean. Let them sit in the pan for 5-10 minutes before removing and placing on a wire rack to continue to cool.
For the frosting: cream together the cream cheese and I Can’t Believe It’s Not Butter. mix the vanilla in. Combine the confectioners’ sugar and ground cinnamon in a separate bowl, then slowly add a spoon at a time to the wet mixture. Stir until well combined. Place in the refrigerator for 20-30 minutes to let set up. Frost your cupcakes now, or if you would like caramel follow the instructions below
Using a large frosting tip, poke a hole in the center of each cupcake and fill with caramel syrup.
Frost over the whole cupcake, covering the hole from site.
I could probably live off of this frosting, and nothing else for the rest of my life. It is THAT GOOD!!
Tip: Because the caramel syrup can make your cupcake soggy, make these the same day as eating them. If you are going to make them in advance, skip the caramel on the inside and just top it with caramel.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
I’m such a sucker for caramel. Those look amazing! I’ll definitely be trying these.
Both are getting pinned to my yumm-O pinterest board!
These both look so great, but I am excited about the carmel cupcakes!!!
Yummy!!! Definitely making these!
These look fantastic! Pinning this recipe asap. 🙂 Megan
Um… seriously? YUM-O!
On another note, I have to say that your photography of these treats is AWESOME! It totally makes my mouth water 🙂
Nice work!
xoxo
Vanessa both of these recipes look so yummy! They look delicious! My son was standing behind me while looking at your recipes and he asked me to make the garlic breadsticks for dinner tonight 🙂 Totally pinning!
Yum! I have pumpkin bread in the oven right now, and now I want to start over and make these instead lol – looks great!
I am so ready for Thanksgiving!! Those cupcakes look so good and i’m a sucker for bread.. thanks for sharing these ideas! I’m also a fan of I can’t believe its not butter 🙂
Checking out recipes like these is akin to grocery shopping when you’re hungry! 🙂 It all looks so good!!
The cupcakes look delicious…and so pretty too! 🙂
Ooh…everything looks delicious! I especially like how you inserted the decorating tip into the cupcake to fill the inside. Smart. 🙂
These look so good! Two of my favorite things! thanks for sharing 🙂
oh man those look killer I kinda want one right now and I’d call it breakfast
Those look DELICIOUS!! Great way to fill the cupcakes – pinning!