You've never had pumpkin cupcakes like these. Filled with a bourbon caramel sauce, these pumpkin cupcakes will have everyone asking for more.
Butter Flour Baking powder & salt Cinnamon Allspice Cloves Ginger Nutmeg Pumpkin White & brown sugar Eggs Vanilla & maple extracts
Melt the butter in a small saucepan over medium-low heat. Give the pan a shake occasionally and continue to cook until butter turns golden brown.
In separate bowls, combine the dry ingredients and wet ingredients, and then whisk them together to make one cohesive batter.
Spoon the batter into the cupcake liners until about three-quarters full. Bonus points for using fun fall cupcake liners.
Bake the cupcakes. Let them cool on a wire rack. Cut a hole in the center, leaving some cake on the bottom and fill with caramel.
As the cupcakes cool, make the frosting. When the cupcakes are room temperature, generously top with the frosting.
Now take a bite and enjoy that ooey, gooey caramel center. You'll want to bake these pumpkin cupcakes every chance you get.
These cupcakes were so delicious! I loved every bite and the bourbon caramel frosting was amazing!