Pumpkin Swirl Cupcakes w/Salted Caramel Pumpkin Buttercream…The Pumpkin Addiction Continues

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In my last post I mentioned how I have been turned onto pumpkin.  Yes, I am on the “Pumpkin Everything” bandwagon.  I have been having pumpkin in all sorts of things: pancakes, waffles, chocolate chip cookies, bread, beer and of coarse coffee.  Pumpkin season should never end!  It goes well with my obsession with the fall season.  My family probably thinks I am a little crazy with it, but that’s ok.

IMG_20141011_234725The cake I decorated with Fall colors on a whim one day.

20141019_144133The Little Boy Scarecrow I made with one of my children at a local Fall Festival this weekend.

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A couple of treats I made recently for a brunch.

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My current favorite beverage.

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This weekend I opened a can of pumpkin to use a little of it in my waffle experimentation.  Since I opened the can I had to use the rest of it, right?  Of course.  So I made pumpkin chocolate chip cookies as well as the item that is the topic of this post: Pumpkin Swirl Cupcakes with a Salted Caramel Pumpkin Buttercream, garnished with chocolate shavings and  caramel bits.

Pumpkin Swirl Cupcakes with a Salted Caramel Pumpkin Buttercream

These came  out really tasty!  The flavors mesh wonderfully!

Pumpkin Swirl Cupcake:

For this cupcake you can use any vanilla, white or yellow cake mix or recipe.  Before spooning batter into cupcake tins you will take a portion of the batter and had the pumpkin flavors.  Feel free to use your own recipe or box mix or give my recipe a try:

Ingredients:

  • 2 sticks of unsalted butter, softened
  • 2 cups of sugar
  • 3 cups of flour
  • 4 eggs
  • 1 cup of whole milk
  • 3 TBS baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup 100% pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • dash of ginger

In a medium bowl combine flour, baking powder, salt. Whisk thoroughly.  In the bowl for your stand mixer cream the butter then add the sugar and mix until light and fluffy.  Add 1 egg at a time then add vanilla.  Add a third of the flour mixture, then a third of the milk.  Continue until all combined.  Once last amount of flour and milk are add only mix until just combined.  Try not to overmix or you run the risk of having a dry cake.

Next, scoop out about a cup or so of the batter into a separate bowl.  To this add the pumpkin, cinnamon, nutmeg and ginger stir to combine.

Now, fill your cupcake tins with cupcake liners and fill about 1/3 with the vanilla batter.  Next spoon a dollop of the pumpkin batter into each one.  With a toothpick or butter knife, swirl the pumpkin batter in to give the desired effect.

Bake at 350 degrees for about 12-18 minutes depending on your oven.  They are done when an inserted toothpick comes out clean.  Let them cool completely before frosting.

Salted Caramel Pumpkin Buttercream

Ingredients:

  • 3 Tbsp spoons of brown sugar
  • 1 Tbsp  water
  • 5 Tbsp of softened butter, divided
  • 1/4 tsp salt
  • 4 Tbsp 100% pumpkin puree
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • dash of ginger
  • 3 1/2 cups powdered sugar (confectioner’s sugar) (more or less, depending on desired consistency)
  • course salt, chocolate shavings and caramel bits for garnish (optional)

Combine brown sugar and water in a sauce pan over medium heat.  While stirring constantly, bring to a rolling boil.  Remove from heat and stir in 1 Tbsp of butter and 1/4 tsp of salt.  Set aside to cool.

In a stand mixer cream the remaining butter and the pumpkin.  Add cinnamon, nutmeg and ginger.  Add the cooled caramel.  Next, slowly add the powdered sugar.

Using a pastry bag or just a butter knife, frost the cupcakes and add desired garnish.

I hope you like them!!!Pumpkin Swirl Cupcakes with a Salted Caramel Pumpkin Buttercream 20140927_103940-1

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