Pumpkin spice cupcakes & caramel icing
Tonight is a good friend’s birthday, and to celebrate the occasion I decided (or rather, my friend decided at 11 a.m.) that I would make pumpkin cupcakes. My fi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.troisfoisparjour.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Hand mixer
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Generous pinch of salt
- Generous pinch of ground cinnamon
- Generous pinch of ground ginger
- 3/4 cup sugar
- 2 cups eggs, lightly beaten
- 1 tablespoon lemon juice
- 1/4 cup vegetable oil
- 1/4 cup almond milk Replacement options or dairy milk
- 3/4 cup store-bought or homemade pumpkin purée
- 9 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup icing sugar
- 1 tablespoon caramel spread (dulce de leche)
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