Pumpkin Spice Cupcakes With Vanilla Buttercream Icing & Caramel Drizzle Recipe

Name: Pumpkin Spice Cupcakes With Vanilla Buttercream Icing & Caramel Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Vegetable Oil; 1 cup Brown Sugar; 1/3 cups Granulated Sugar; 2 whole Eggs, Room Temperature; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; 2 teaspoons Pumpkin Pie Spice; 1 Tablespoon Baking Powder; 1/2 teaspoons Vanilla Extract; 15 ounces, weight Canned Pumpkin; 3/4 cups Milk; 2-1/4 cups All-pupose Flour; 2 cups Vanilla Buttercream Icing (store Bought Or Your Favorite Recipe); 1/4 cups Caramel Sauce

Servings: persons

1/2 cups Vegetable Oil
1 cup Brown Sugar
1/3 cups Granulated Sugar
2 whole Eggs, Room Temperature
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
2 teaspoons Pumpkin Pie Spice
1 Tablespoon Baking Powder
1/2 teaspoons Vanilla Extract
15 ounces, weight Canned Pumpkin
3/4 cups Milk
2-1/4 cups All-pupose Flour
2 cups Vanilla Buttercream Icing (store Bought Or Your Favorite Recipe)
1/4 cups Caramel Sauce

1
Preheat oven to 350 F. Line two 12-count cupcake tins with cupcake papers.
2
In a large mixing bowl, add vegetable oil, sugars, eggs and salt. Beat with electric mixer on medium speed until everything is completely blended. Add cinnamon, pumpkin pie spice, baking powder and vanilla and mix again. Lastly, add pumpkin, milk and flour and mix thoroughly.
3
Fill cupcake papers about 2/3 full. Bake for approximately 10 minutes, or until a toothpick comes out clean when inserted into the center of cupcakes.
4
Remove the pans from the oven and set them on a wire cooling rack. Cool cupcakes completely before frosting.
5
Frost the cooled cupcakes with vanilla buttercream icing and let the frosting firm up slightly before drizzling caramel sauce on top.
6
*Note: It is normal for these cupcakes to settle slightly once removed from the oven. This recipe produces a very moist and dense cupcake.

1173

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Vegetable Oil, 1 cup Brown Sugar, 1/3 cups Granulated Sugar, 2 whole Eggs, Room Temperature, and more.

Yes, Pumpkin Spice Cupcakes With Vanilla Buttercream Icing & Caramel Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cupcakes With Vanilla Buttercream Icing & Caramel Drizzle

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