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Preheat the oven to 325 degrees F. Prepare two 12-count muffin pans with paper liners.
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Pumpkin Cake:
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1)In the bowl of a standing mixer, beat together the sugar and butter until light and fluffy.
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2)Add the vanilla and the eggs and beat to combine.
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3)Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine! Set aside.
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4)In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together.
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5)Add half of the flour mixture to the batter, and then add half of the buttermilk.
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6)Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
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7)Scoop the batter into the liners and bake them for 22 minutes.
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8)Remove the cupcakes from the oven and let them cool on a rack completely before frosting.
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Caramel Buttercream:
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1)Combine butter and milk and beat them together.
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2)Add the powdered sugar gradually and mix until the butter, milk and powdered sugar take on a frosting texture.
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3)Add the caramel and combine well.
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4)Fill a pastry bag with the frosting and pipe it (or you can also spread with a butter knife) onto the top of your cooled cupcakes.
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Enjoy!
