Pumpkin Pie Cupcakes with Caramel Buttercream

Today, it actually feels like autumn outside. Not to cool, I'm still running around in shorts and a t-shirt. But way cooler than the 90 something degrees that we've been enduring all summer. With that said, I was in the mood for pumpkin. Since Pap doesn't like pumpkin pie, I opted for a new recipe. Let me tell you, it was divine. I made regular size and mini. I preferred the mini because the Caramel Buttercream is pretty sweet.

Give these a try and you will be rewarded with a wonderful aroma in your kitchen. I'm also asking a favor of you, if you like this recipe, would you please use the Stumbleupon button on the right and then give me a thumbs up. I would really appreciate it.

Ingredients for Cupcakes:
1/2 sticks unsalted butter, room temperature
1 1/2 cups firmly packed dark-brown sugar
1/3 cup plus 3 tbsp granulated sugar
3 cups cake flour
3 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
1/4 plus 1/8 tsp freshly ground black pepper
3 large eggs
3/4 cup buttermilk mixed with 1 1/2 teaspoon vanilla
1 can (15oz) solid-pack pumpkin (not pumpkin pie filling)

Ingredients for Caramel Frosting:
3 1/2 sticks unsalted butter; room temperature
3 tbsp vegetable shortening
1 tbsp pure vanilla extract
2 1/4 lbs confectioner’s sugar
1/2 cup caramel topping
1/4 tsp Kosher salt

Directions for Cupcakes:
1. Preheat the oven to 350° degrees F. Prepare two standard-size muffin/cupcake tins with cupcake papers*.2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer mix for 30 seconds each, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Using a large ice cream scoop, fill muffin papers.

4. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool the pans on racks for 5 minutes and remove the cupcakes to a wire rack to cool completely.

* Brown cupcake papers from Bake it Pretty.

Directions for Caramel Buttercream:
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Adapted from  Smells Like Home.