Pumpkin Spice Cupcakes with Caramel Cream Cheese Frosting

By Texaschef11

Ingredients

• # 1 cup but­ter, softened
• # ¾ cup brown sugar, packed
• # ¾ cup white sugar
• # 1 ¼ cups fresh roasted pump­kin, pureed
• # 3 eggs
• # 2 ½ cups flour
• # 2 tsp. bak­ing powder
• # ½ tsp. bak­ing soda
• # 1 tsp. salt
• # 2 tsp. cinnamon
• # ¼ tsp. cloves
• # pinch of nutmeg
• # ½ cup warm milk

Preparation

Step 1

Pre­heat oven to 350*
Line 2 cup­cake tins with cup­cake lin­ers. Makes 24 cup­cakes.
In a large bowl mix together the sug­ars and but­ter; mix until light and fluffy. Mix in pump­kin puree until thor­oughly com­bined.
Add the eggs one at a time on low speed of hand mixer; mix until com­bined.
In a medium sized bowl sift or whisk together the remain­ing dry ingre­di­ents.
Add dry ingre­di­ents to the wet mix­ture. Stir until just com­bined. Grad­u­ally stir in the warm milk.
Spoon into pre­pared cup­cake tins. Bake for 20–22 min­utes.
Let cool.

Caramel Cream Cheese Icing & Fill­ing
Ingredients:

* ½ cup but­ter, softened
* 1 8oz. pack­age cream cheese, softened
* 3 cups pow­dered sugar
* 3 tbsp. caramel liqueur

Prepa­ra­tion:
Using a hand mixer; mix the cream cheese and but­ter together until light & fluffy. Add ½ cup of icing sugar; mix. Add 1 Tbsp. Caramel liqueur; mix. Alter­nate until you get a smooth and creamy icing.