Autumn Pumpkin Cupcakes
"These little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. —Wendy Rusch, Trego, Wisconsin..."
INGREDIENTS
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2 cups sugar
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1 can (15 ounces) solid-pack pumpkin
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4 large Nellie’s Free Range Eggs
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3/4 cup canola oil
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons pumpkin pie spice
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1 teaspoon salt
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1 teaspoon baking powder
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SAUCE:
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1/2 cup packed brown sugar
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6 tablespoons heavy whipping cream
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1/4 cup butter, cubed
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1/8 teaspoon salt
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1/2 teaspoon vanilla extract
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1 cup butter, softened
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1 teaspoon vanilla extract
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3 cups confectioners' sugar
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