Pumpkin
CUPCAKES
baranbakery.com
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The moistest pumpkin cupcakes topped with tangy chocolate cream cheese frosting, salted caramel and a pinch of salt!
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AP flour baking soda baking powder salt cinnamon nutmeg cloves ginger eggs granulated sugar light brown sugar canola oil pumpkin puree vanilla
Ingredients
cUPCakeS
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milk chocolate cream cheese unsalted butter powdered sugar cocoa powder vanilla extract salt
FROSTING
Caramel
granulated sugar unsalted butter heavy cream salt
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STEP 1:
Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, & ginger. Set aside.
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STEP 2:
Fully combine eggs, granulated sugar, brown sugar, oil, pumpkin puree, & vanilla. Fold in dry ingredients until fully incorporated.
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STEP 3:
Fill 22 muffin tins 3/4 full and bake at 350F for 25 min. Remove them and allow them to cool.
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STEP 4:
For the frosting, melt milk chocolate & set aside. Cream butter & cream cheese until light & fluffy.
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STEP 5:
Beat in powdered sugar & cocoa powder. Add in vanilla, salt & melted milk chocolate. Beat until combined & fluffy.
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STEP 6:
For caramel, heat sugar on stove & remove when it turns a light amber color. Stir in butter & whisk. Stir in heavy cream & salt. Allow to cool before drizzling over cupcakes.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe