How to Make Pumpkin Cupcakes + Salted Caramel Frosting | Hilah Cooking

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness while being dairy-free.

unsalted butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat and calories.

caramel sauce

🥗Healthier: date caramel

💰Cheaper: store-bought caramel

Date caramel is a healthier, natural sweetener.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Cream together 1 cup unsalted butter and 1 cup granulated sugar until smooth and fluffy.

Add 1 egg and 1 can of pumpkin puree to the butter and sugar mixture and mix until combined.

In a separate bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Fill muffin tins with the batter, trying not to spill.

Bake at 350°F for about 15-20 minutes until a toothpick comes out clean.

For the frosting, heat 1 cup of brown sugar and 1 cup of unsalted butter over medium heat until melted and the sugar is dissolved.

Add 1 can of sweetened condensed milk and cook over medium heat, stirring for about 5 minutes until it bubbles and thickens.

Transfer the mixture to a mixing bowl and beat on medium speed for about 5 minutes to cool.

Add 1/2 teaspoon sea salt, 1 teaspoon cinnamon, 1/2 teaspoon cayenne pepper (if using), and mix until combined.

Sift in 2 cups of powdered sugar and mix until smooth and slightly sticky.

Use a piping bag to frost the cooled cupcakes, making a spiral design on top.

Decorate with candy corn.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens