Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- For Caramel Apple Candy Corn Buttercream:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup caramel sauce
- 1/2 cup apple sauce
- 1/2 cup candy corn, crushed for garnish
Instructions:
Start by heating the oven to 350F 175C
You can line a cupcake tin with paper liners
Put flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium-sized bowl and mix them together with a whisk
Put away
Mix the softened butter and sugar in a large bowl until the mixture is light and fluffy
Add the eggs one at a time and beat well
Then, add the pumpkin puree and mix well
Mix the dry ingredients in while adding the buttermilk and vanilla one at a time
Fill each cupcake liner about two thirds of the way to the top with batter
In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
After cupcakes cool in the pan for a few minutes, move them to a wire rack to cool all the way down
While the butter is soft, beat it until it's smooth
This will make the Caramel Apple Candy Corn Buttercream
Add the powdered sugar, caramel sauce, and apple sauce one at a time, mixing well after each addition
Spread or pipe the buttercream on the cupcakes after they have cooled
To make it look nicer, sprinkle crushed candy corn on top of the buttercream
Have fun with your tasty Pumpkin Cupcakes with Caramel Apple Candy Corn Buttercream!
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