Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Nutmeg
  • 1 stick (8 tablespoons) room temperature Unsalted Butter
  • 1 1/3 cups Granulated Sugar
  • 1/2 cup Sour Cream
  • 1 can Pumpkin Puree
  • 2 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 1 stick (8 tablespoons) Salted Butter
  • 1 - 8-ounce package Cream Cheese
  • 1 lb. Powdered Sugar (plus extra, if needed, according to personal thickness preferences)
  • 1 1/2 teaspoons Vanilla Bean Paste or Vanilla Extract
  • 1/2 tablespoon Pure Vanilla Extract
  • 1 cup Granulated Sugar
  • 6 tablespoons Salted Butter, sliced into tablespoons
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Sea Salt, or to taste
  • 1/4 - 1/2 cup chopped pecans (depending on how much you want)

Instruction

  • Preheat the oven to 375 degrees F. Place the racks in the center position.
  • Line cupcake tins with cupcake liners. Set aside.
  • In a large bowl combine both flours, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Whisk to combine.
  • Fit a stand mixer with a paddle attachment, or use a hand mixer (I personally get a better dome with the hand mixer).
  • Add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
  • Next, add the eggs, one at a time. Beat in between each addition.
  • After that, add half of the pumpkin puree and half of the sour cream while beating on medium speed.
  • Scrape the sides down, then add half of the flour mixture while beating on low speed.
  • Then, add the remaining pumpkin puree and sour cream, mixing until combined.
  • After combined, add the remaining flour mixture, scraping the sides down as needed, beating until the pumpkin cupcake batter fully incorporated and smooth.
  • Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.
  • Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool completely on wire rack before frosting.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and cream cheese. Beat until fluffy.
  • Turn the mixer to low speed and slowly add the powdered sugar while continuing to beat.
  • Once well blended, add in the vanilla. Mix on low speed until well combined and moist.
  • If desired, additional powdered sugar until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
  • Pipe or decorate cooled cupcakes as desired.
  • Add the granulated super to a medium sized saucepan (3 quart size works well).
  • Place it over medium-high heat and cook, watching the entire time and stirring occasionally, until the sugar is golden brown and completely melted.
  • Carefully add the butter and the vanilla. Whisk the ingredients vigorously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.
  • Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking.
  • The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Stir in the sea salt.
  • Cool to room temperature and stir in chopped pecans. Drizzle on top of cream cheese frosting.