Pumpkin Caramel Cupcakes

• FOR THE CUPCAKES:
• 1-1/2 cup White Sugar
• 3/4 cups Butter, Room Temperature
• 1-1/2 teaspoon Vanilla
• 3 Eggs
• 1-1/2 cup Unsweetened Pumpkin
• 3 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 cup Buttermilk
• FOR THE CARAMEL BUTTERCREAM FROSTING:
• 3/4 cups Salted Butter, Room Temperature
• 1/2 cups Whole Milk, Room Temperature
• 1 pound Powdered Sugar
• 4 Tablespoons Caramel Sauce

1. Preheat the oven to 325 degrees F. Prepare two 12-count muffin pans with paper liners.
2. Pumpkin Cake:
3. 1)In the bowl of a standing mixer, beat together the sugar and butter until light and fluffy.
4. 2)Add the vanilla and the eggs and beat to combine.
5. 3)Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine! Set aside.
6. 4)In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together.
7. 5)Add half of the flour mixture to the batter, and then add half of the buttermilk.
8. 6)Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
9. 7)Scoop the batter into the liners and bake them for 22 minutes.
10. 8)Remove the cupcakes from the oven and let them cool on a rack completely before frosting.
11. Caramel Buttercream:
12. 1)Combine butter and milk and beat them together.
13. 2)Add the powdered sugar gradually and mix until the butter, milk and powdered sugar take on a frosting texture.
14. 3)Add the caramel and combine well.
15. 4)Fill a pastry bag with the frosting and pipe it (or you can also spread with a butter knife) onto the top of your cooled cupcakes.
16. Enjoy!

white sugar, butter, vanilla, eggs, flour, baking powder, baking soda, salt, cinnamon, nutmeg, buttermilk, butter, milk, sugar, caramel sauce

Taken from tastykitchen.com/recipes/desserts/pumpkin-caramel-cupcakes/ (may not work)