These pumpkin and caramel cupcakes are a match made in heaven. Oozing with caramel drizzle the cupcakes will become your new favourite treat.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes, (+ cooling time)
(+ cooling time)
Ingredients
175g butter, softened
1 cup (220g) brown sugar
3 Coles Australian Free Range Eggs
⅔ cup mashed pumpkin
2 cups (300g) self-raising flour
½ cup (125ml) milk
1 tsp ground cinnamon
½ tsp ground ginger
375g cream cheese, softened
2 tbsp caster sugar
Red liquid food colouring
Yellow liquid food colouring
Caramel topping, to serve
Chopped pecans, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) capacity muffin pan with paper cases.
Step 2
Use an electric mixer to beat the butter and brown sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the mashed pumpkin, half the flour and half the milk. Stir to combine. Add the cinnamon, ginger, remaining flour and remaining milk. Stir to combine.
Step 3
Divide the mixture among the prepared holes. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Cool in the pan for 5 mins before transferring to a wire rack to cool completely.
Step 4
Use a clean electric mixer to beat the cream cheese and caster sugar in a bowl until fluffy. Tint with a little red and yellow colouring to make orange. Spread the tops of the cupcakes with frosting. Drizzle with caramel topping and sprinkle with pecans.
