Salted Caramel Pumpkin Cupcakes

For the pumpkin cupcakes:

• Self-raising flour + baking powder + salt - mix and sift these together with the pumpkin pie spice powder. Sifting aids in aerating the flour and breaking any clumps, ensuring the cupcakes rise evenly and allows for proper ingredient integration. Use fine salt.
• Granulated sugar (caster sugar) - this is finer than coarse sugar and is the best for making cupcakes. Avoid coarse sugar as it may leave specks on the cupcakes' surface after baking. To make granulated sugar, briefly process coarse sugar to achieve a finer texture before using.
• Butter - this recipe is made for salted butter. If you prefer using unsalted butter, add an extra pinch of salt to the recipe.
• Eggs - opt for large-sized eggs and make sure they are at room temperature for best results.
• Milk - contributes to the moisture in the cupcake batter. Use room temperature milk.
• Pumpkin puree and pumpkin spice powder - both canned pumpkin puree or homemade puree will work for this recipe. If using you own pumpkin puree, make sure it is not too runny or too thick. Avoid using pumpkin pie filling, as it is not suitable for this recipe.
• Vanilla extract - for aroma and flavor.

For the caramel sauce and nuts topping:

• White sugar - both coarse and granulated sugar can be used, however, using coarse sugar will take a slightly longer time to melt.
• Butter - adds to the rich buttery taste of the caramel. This recipe uses salted butter. If using unsalted butter, increase the amount of salt flakes used in the recipe. Salt enhances the taste of the caramel and should not be skipped.
• Heavy cream - for best results, use cream with at least 35% fat content. Both cooking cream and whipping cream will work for this recipe.
• Salt flakes – balances the sweetness of the caramel sauce and enhances the taste of the caramel.
• Pecans – these are best toasted lightly before chopping for perfectly crunchy texture.

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

👩🏻‍🍳How to make

Step 1: Prepare the nuts and the cupcake liners

Toast the pecans on a baking sheet (image 1) in a preheated oven at 175°C (350°F) for 3-5 minutes, checking frequently and flipping them halfway through to prevent burning. Remove from oven and let them cool completely before chopping into small pieces (image 2). Set aside.

Note: You can also toast the pecans over the stove. Fill them in a skillet and dry toast over low fire for about 3 to 5 minutes until fragrant. Stir constantly.

Leave the oven turned on (to keep it preheated) while mixing the cupcakes batter. Line your cupcake tin with cupcake liners.

Step 2: Mix the cupcake batter

Combine and sift the flour, baking powder, salt and spices into a medium bowl (image 3 & 4).

In a large mixing bowl, cream together the butter and sugar until light and fluffy (on medium speed for 2 minutes). Scrape the bottom and sides of the bowl half way through to ensure there is no butter or sugar left at the bottom (image 5).

Beat in the eggs, one at a time. And each time, beat until all the traces of the egg are no longer visible before adding more (image 6).

Note: Break the eggs in a separate cup or bowl before adding to the batter to prevent any egg shells from falling into the batter.

Add the pumpkin puree (image 7). Beat again until well combined and scrape the bowl again in between.

Note: The batter will curdle at this stage and that is fine.

Gradually fold the dry ingredients (sifted flour mixture) to the creamed wet ingredients in 2 batches and alternate it with the milk (image 8).

Note: Avoid overmixing the cake batter. It is advisable to fold the batter by hand, with a spatula. If using cake mixer, keep to very low speed and mix only until the ingredients are well combined. Scrape the bowl.

Step 3: Bake the cupcakes

Fill the pumpkin cupcake batter into each prepared cupcake liner about three quarters full (image 9) and bake for 15 - 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let them cool completely on a wire rack before frosting (image 10).

Note: Using a spring attached ice cream scoop or cookie scoop to scoop batter and fill the liners will give you consistently sized cupcakes. It is also a neater way to fill the liners.

Step 4: Make the salted caramel sauce

Measure sugar into a medium saucepan. Turn on the heat to low and let the sugar melt completely. Stir to help the sugar melt (image 11).

Note: Keep close watch as the sugar turns amber as it has a tendency to burn very quickly at this stage. Turn off the heat if necessary to better control the heat.

Once the sugar is all melted, add the butter. Use a whisk to stir until the butter is completely melted (image 12). The caramel will start bubbling rapidly when the butter is added and this is fine. Keep the heat low.

Next, pour the cream in a thin stream. Whisk continuously with the hand whisk until the cream is well combined (image 13).

Note: The mixture will start bubbling again as the cream is added.

Continue to cook over low heat until the sauce thickens slightly. It will continue to thicken considerably as it cools down. Sprinkle the salt and give the sauce a good mix (image 14).

Let it cool completely to room temperature before transferring into a piping bag.

Note: You can also use a candy thermometer to assist in cooking the caramel. Cook until it reaches 105°C (or 220°F). At this temperature, the caramel will have a drizzling consistency. If you want a thicker consistency, cook it further.

Step 5: Make the cinnamon cream cheese frosting

Sift in the powdered sugar and cinnamon into a large bowl. Set aside.

In a separate bowl, beat together the room temperature cream cheese and butter until smooth (image 15).

Add the sugar and mix it lightly into the creamed cheese and butter until it is well moistened (image 16).

Note: This step is optional but it will avoid the sugar from flying all over as you turn on your mixer.

Cream the ingredients until they turn creamy and fluffy. Scrape the sides and bottom of the bowl half way through. Add vanilla and beat again until well combined (image 17).

Transfer the frosting into a large star tip (I used tip #865) fitted piping bag (image 18).

Note: If the frosting is too much to fill into a single bag, fill it into 2 separate bags. And fit the piping tip into a separate piping bag on its own. To use the frosting, simply snip the tip of the first frosting bag and insert it into the bag with the tip attached. Once the frosting is used up, remove the bag, and replace with the next frosting bag.

Step 6: Assemble the cupcakes

Core each cupcake with a cupcake corer or using the back of a large piping tip (image 19). Set the cored pieces aside.

Note: Do not core all the way to the bottom of the cupcakes, halfway is sufficient.

Snip the tip of the caramel filled bag and fill the cupcakes (image 20).

Note: Make a small hole instead of a large one as you will be using the same bag of caramel to drizzle the cupcakes.

Cover the holes with the cored pieces set aside earlier (use only the top part) (image 21).

Pipe the top of each cupcake with the cream cheese frosting (image 22).

Drizzle the top with the salted caramel sauce and sprinkle with the chopped toasted nuts (images 23 & 24).