The Best Cupcake I Ever Ate

This Thanksgiving I wanted to contribute a dish. Usually Kolby makes something delicious (this year being Alton Brown's famous green bean casserole and mac and cheese), but I often side on the sidelines, helping prep the food and re-heat items as necessary. This year, I wanted to me more involved, so I decided to make some Pumpkin Spice Cupcakes that I found on my beloved Pinterest!

This recipe looked like the perfect "twist" on pumpkin pie, and the salted butter cream had me drooling the moment I read the recipe! Here's the recipe for the cupcakes themselves:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl (or stand mixer), beat the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree. 

Bake about 20 minutes until the tops of the cupcakes bounce back when touched. (I always place mine in my caddy to cool after removing them from the oven).

And now for the salted butter cream...

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 stick salted butter
• 1 stick unsalted butter
• 1/2 teaspoon sea salt
• 2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 10 minutes.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. (I had to do this five times before the caramel turned out right. Caramel is tricky business and is VERY easy to burn).

In a bowl (or stand mixer), beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

 

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

The result? The BEST cupcakes I've ever ate/consumed/enjoyed/woofed down...ever! I was so impressed with this recipe and with the fantastic result. It was the perfect variation on pumpkin pie blended into one fabulous cupcake.  Kolby declared them "officially" the best cupcakes I've ever made, and I couldn't agree more. I have a feeling that a new Thanksgiving tradition has begun. :)