Caramel Swirl Silly Pumpkin Cupcakes
Ingredients:
- 1 cups all-purpose flour
- 1 tsp baking powder
- tsp baking soda
- tsp salt
- 1 tsp ground cinnamon
- tsp ground nutmeg
- tsp ground cloves
- cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- cup buttermilk
- 1 tsp vanilla extract
- cup caramel sauce plus extra for swirling
- 12 cupcake liners
Instructions:
Warm up your oven to 350F 175C and put cupcake liners in a muffin tin
Mix the flour, baking soda, baking powder, salt, and spices cinnamon, nutmeg, and cloves in a bowl with a whisk
Put away
Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy
One at a time, add the eggs and beat well after each one
The pumpkin puree and vanilla extract should be mixed in well
Slowly add the dry ingredients to the wet ones, mixing them in with buttermilk every so often
Start with the dry ingredients and end with the buttermilk
Don't mix any further than that
Fill each cupcake liner about two thirds of the way to the top with cupcake batter
Place a teaspoon of caramel sauce on top of every cupcake batter
Swirl the caramel sauce into the cupcake batter with a toothpick or skewer to make it look like marble
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
First, let the cupcakes cool in the pan for a few minutes
Then, move them to a wire rack to cool completely
For extra sweetness, drizzle more caramel sauce on top of each cupcake after it has cooled
Enjoy these Caramel Swirl Pumpkin Cupcakes!
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