Sunday, November 4, 2012

Mini Pumpkin Spice Cake with Salted Carmel Frosting and Cream Cheese Frosting

TO make this pumpkin cake, I put two small bundt cakes together, with salted carmel frosting inbetween, and cream cheese frosting on top.  Then placed a broken twig in it.  I love the rustic look that it has to it, and its the perfect November treat!
 I'm sure many of you have seen pictures of the carved out apples with apple cider inside of them.  How about Carmel Apple Cider??? I used left over carmel from the sauce, added it to some store bought apple cider, and used a cinnamon stick to stir it.  It tasted amazing!  Then to make the cake I found this amazing recipe on Two Peas and Their Pod that you can find here!

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

Yield: 15 cupcakes
The best pumpkin cupcakes you will ever eat!


For the Brown Butter Pumpkin Cupcakes:
3/4 cup unsalted butter, at room temperature
1 2/3 cups all-purpose Gold Medal flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
For the Salted Caramel Frosting:
Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes
3/4 cup butter, at room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce


1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F. Line muffin cups with paper liners and set aside.
2. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, sugars, eggs, vanilla extract, and brown butter. Add the flour mixture, and whisk until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer pans to a wire cooling rack and cool completely before removing cupcakes.
5. While the cupcakes are cooling, make the salted caramel frosting. First, make the salted caramel sauce. Make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
6. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
7. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
8. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
9. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature.
10. To make the frosting: beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add the salted caramel sauce. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
11. Frost the cooled pumpkin cupcakes with the salted caramel frosting and and drizzle cupcakes with extra salted caramel sauce, if desired.

Cream Cheese Frosting
1 pkg. Cream Cheese at Room Temp.
1 Cube of Butter at Room Temp.
1 T. Vanilla
2 T. Heavy Cream
4 C. Powder Sugar

In a mixer combine cream cheese and butter until they are blended smoothly together.  Next, add the vanilla until it is incorporated throughout the mixture.  Add 1 cup of powder sugar at a time, alternating between the heavy cream.  Once it is all mixed together, beat on high until the mixture because fluffy.  If the mixture is too thick to spread, then add a little more cream. If its too runny, add a little more powder sugar.  Add in some orange food coloring at the end to create the pumpkin look.  I went for a more rustic/natural look with this.  But you can make the pumpkin more detailed if you like.


  1. These were YUMMY! I loved the carmel part

  2. Everything looks so fabulous! I love the idea of the apple with the caramel! So glad you included the cut picture of the cupcake. The filling looks amazing.

    I am glad you commented on the Halloween. I always wished I could break away and come to your house too!