Salty Caramel Pumpkin Cupcakes

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Salty Caramel Pumpkin Cupcakes

Salty Caramel Pumpkin Cupcakes

These cupcakes are absolutely FABULOUS!! They are made with whole wheat flour and yogurt to make them a bit more healthy. They come out so moist and the salty caramel drizzle just seals the deal. These will become a staple in our home.


Salty Caramel Pumpkin Cupcakes
 
Author: 
Recipe type: Dessert
Cuisine: Cupcake
Prep time: 
Cook time: 
Total time: 
Ingredients
Cupcakes
  • 1½ cups whole wheat flour
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ⅛ tsp cloves
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ½ cup low-fat plain yogurt
  • 2 Tbsp canola oil
  • ¼ cup solid pack pumpkin
Frosting
  • ¼ cup butter, softened
  • 2 Tbsp solid pack pumpkin
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 1½ to 2 cups powdered sugar
  • 2 tsp milk
Salty Caramel Drizzle
  • 3 Tbsp brown sugar
  • 1 Tbsp water
  • 1 Tbsp butter
  • ¼ tsp salt
Instructions
  1. Preheat oven to 325 degrees. Spray muffin tin with non-stick cooking spray.
  2. In a large bowl, beat eggs slightly. Mix in brown sugar and sugar. Add in vanilla, yogurt, oil and pumpkin. Beat until well combined. Add cinnamon, nutmeg, allspice, cloves, salt, baking soda and baking powder and mix together. Add flour and mix until well combined.
  3. Scoop batter into prepared muffin tins. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from tin and cool completely on a cooling rack.
  4. Meanwhile, prepare the frosting. Cream together butter and pumpkin. Add in cinnamon and vanilla and beat until creamy. Slowly add powdered sugar and milk. Beat until creamy. Spread frosting over cooled cupcakes.
  5. In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel starts to boil, making sure to stir continually to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel a bit before drizzling over the top of the frosting.
**Tip**
  1. I made a batch of these to freeze for the kids' lunches. I cut the cupcakes in half and put the frosting and drizzle inside and then put the top back on. I individually wrapped each cupcake with plastic wrap and then placed them in a gallon size freezer bag. Check out this post for details!
*adapted from A Kitchen Addiction

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