Pumpkin Caramel Cake

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45 MIN

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The coziest cupcakes this Fall!

Ingredients

Pumpkin Cupcake

• 1/2 Cup Vegetable Oil
• 3/4 Cup Granulated Sugar
• 1/4 Light Brown Sugar
• 3/4 Cup Pumpkin Puree
• 2 Large Eggs
• 1/2 Tbsp Vanilla Extract
• 1 Cup + 1 Tbsp All Purpose Flour
• 1 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1 1/2 Tsp Pumpkin Spice
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• Store Bought Caramel Sauce(I like Trader Joes)

Buttercream

1 1/2 Cups Unsalted Butter

3 Cups Powdered Sugar

1 Tsp Vanilla Extract

Instructions

1. Prepare an 8" cake pan with non stick spray and parchment paper.
2. Preheat oven to 350F
3. Begin the cake batter by adding all of your wet ingredients into a bowl that includes the oil, sugars, pumpkin puree, eggs and vanilla. Mix until combined.
4. Sift the dry ingredients and add to the wet ingredients.
5. Mix until combined but do not over mix.
6. Add the batter to the prepared pan
7. Bake for 30-35 mins or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely.
9. Butter must be room temp on a stand mixer with a paddle attachment beat butter on med speed 3-4 minutes until creamy.
10. Add the powdered sugar and vanilla extract and mix on low speed until it begins to combine.
11. Once its pretty combined bring speed up to med-high and beat for another 2-3 minutes until it is creamy.
12. Ice the top to your liking I make swirls with a spatula or a spoon.
13. Add 2 Tbsp of caramel on top and gently swirl.
14. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
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