Pumpkin Cupcakes:
Preheat and Prep:
Preheat the oven to 350°F (180°C) and line muffin pans with baking papers. This recipe makes about 14-16 cupcakes, so prepare accordingly.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In a large bowl, whisk together the oil, white sugar, brown sugar, and eggs until smooth and no lumps remain. Add in the pumpkin puree and whisk until fully combined.
Combine and Add Milk:
Gradually whisk in half of the dry ingredients to the wet ingredients, followed by the milk. Then whisk in the remaining dry ingredients until no lumps remain.
Bake the Cupcakes:
Spoon the batter into the lined muffin tins, filling each cup about ⅔ to ¾ full. This should yield around 14-16 cupcakes. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool:
Allow the cupcakes to cool in the pan for 10-20 minutes before removing them to a wire rack to cool completely.
Salted Caramel Sauce:
Melt the Sugar:
In a medium saucepan, heat the granulated sugar over medium heat, stirring occasionally. The sugar will form lumps before melting into a deep amber liquid.
Add Butter:
Once the sugar is melted, add the butter while whisking constantly. Be careful, as the mixture will bubble up.
Add Cream and Salt:
Once the butter is melted and combined, reduce the heat and whisk in the whipping cream until smooth. Remove from heat, then whisk in the sea salt. Allow the caramel to cool completely before using in the frosting.
Cream Cheese Caramel Frosting:
Beat Butter and Cream Cheese:
In a large bowl, beat the softened butter until smooth. Add in the cream cheese and mix just until combined.
Add Powdered Sugar and Caramel:
Beat in 1 cup of powdered sugar, followed by ½ cup of the fully cooled salted caramel sauce. Gradually add in the remaining powdered sugar, about ½ – 1 cup at a time, until the frosting reaches your desired sweetness and consistency. If needed, add 1 tablespoon of cream.
Frost Cupcakes:
Once the cupcakes are fully cooled, frost them using a piping bag with a 1M tip or a knife. Optionally, drizzle with additional caramel sauce for extra decadence.