Pumpkin Cupcakes with Salted Caramel Frosting

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2 cups Pillsbury BEST® All Purpose Flour
OR Pillsbury BEST® Unbleached All Purpose Flour
2½ teaspoons baking powder
2 teaspoons pumpkin pie spice or cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup firmly packed brown sugar
1 cup pure canned pumpkin
½ cup sugar
½ cup Crisco® Pure Vegetable Oil
2 large eggs
¾ cup milk
1 cup firmly packed brown sugar
½ cup heavy cream
¼ cup butter
3 cups powdered sugar
Sea salt or kosher salt


For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
STIR together flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Beat brown sugar, pumpkin, sugar and oil in large bowl with electric mixer on medium until smooth and creamy. Add eggs; beat 1 minute. Blend in milk. Beat in flour mixture just until blended. Divide evenly into baking cups.
BAKE 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack to cool completely.
For Frosting: COMBINE brown sugar, cream and butter in medium saucepan. Cook over medium-low heat until mixture comes to a boil. Reduce heat to low and simmer 1 minute, stirring constantly. Remove from heat. Beat in powdered sugar and 1/2 teaspoon sea salt with electric mixer until smooth. Let cool 1 hour. Frost cupcakes. Immediately sprinkle lightly with additional sea salt, if desired.

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