Preheat the oven to 350°F. Fill your cupcake tins with liners.
In a mixer bowl combine and beat until fluffy:
4 eggs
1 tsp vanilla
1 2/3 cups granulated sugar
3/4 cup vegetable or canola oil (I use canola)
15oz can pumpkin
In a separate bowl sift together:
2 cups sifted all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
Add the dry ingredients to the wet and mix on low until just combined do not over mix.
Fill cupcake liners 3/4 full. Place in the center of the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
As soon as they are finished remove from the cupcake tin and place on a wire rack to cool. Immediately after they have cooled place in an air tight container. These steps will allow your cupcakes to remain soft and moist. (Again, Do NOT allow to cool in the tin pan.)
CREAM CHEESE FROSTING
In an electric mixer whip together:
1/2 cup butter softened
8oz package of cream cheese softened
1 tsp vanilla
Add and whip together with the cream cheese mixture:
3 cups of confectioners (powdered) sugar
Keep the frosting cold until you are ready to use it.
FILLING
I am still trying to perfect my homemade caramel sauce recipe. So either use some from the store or find a recipe of your own to try.
ASSEMBLY
With a sharp knife gently cut out a hole in the center of your cupcakes and fill almost to the top with caramel. Then frost and serve.
Cupcakes are best eaten the day they are baked. So if you want to split up the work, you can make everything the day before and bake the next day. The cupcake batter will keep in an air tight container in the fridge for about a week. If you use cold batter, you will get a wonderfully mounded top on your cupcake.
Adapted from sweetpeaskitchen.
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