Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

Pumpkin Pie Cupcakes:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 can (15 oz) Libby's Easy Pumpkin Pie Mix

1 cup sugar

1 cup packed light brown sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper lines; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.  In the bowl of a stand mixer, combine the brown sugar, sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in the pumpkin puree.  Divide batter evenly among liners, filling each about halfway. Bake until tops string back when touched, about 17 minutes, rotating pans once if needed. Transfer to wire rack to cool completely.

Salted Caramel Buttercream

1/4 cup white sugar

2 tablespoons water

1/4 cup heavy cream

2 teaspoons vanilla extract

2 sticks butter, 1 salted & 1 unsalted

2 1/2 cups powdered sugar

1/2 teaspoon sea salt

In a small saucepan, bring the white sugar and water to a boil over medium heat. Without stirring, let it boil until it reaches a deep amber color. Remove from heat and stir in vanilla & heavy cream. Stir until smooth. Let cool until easy to pour, but not hot. I put mine in the fridge for about 10 minutes. Meanwhile, beat the butter and sea salt in a stand mixer until lightened and fluffy. Slowly add in the powdered sugar, scraping down the bowl and mixing until combined. Turn off the mixer and slowly pour in the caramel mixture. Mix on low until combined, then mix on medium-high for about 2 minutes, until fluffy and well combined. If you pour your caramel in while it's still too warm, your frosting will be runny. If that happens, refrigerate until firm enough to pipe on your cupcakes.

Recipe from Gallamore West