When we first created our Pumpkin Spice Cupcakes in Jenna Rae Cakes and Sweet Treats, we knew they had the potential to be the most iconic cupcakes of the season. With Liquid Pumpkin Spice added to the cream cheese buttercream, these are now the Ultimate Pumpkin Spice Lovers cupcake! Bake these cupcakes for those in your life who live for autumn.

🧡 Ultimate Pumpkin Spice Lovers Cupcakes (makes 16 cupcakes) 🧡

Pumpkin Spice Cupcakes Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature, cut into cubes
1 egg
1/2 cup whole (3.25%) milk
1/2 cup canned pure pumpkin pureé
1 tablespoon pure vanilla extract

Pumpkin Spice Cream Cheese Buttercream Ingredients:
1/4 cup + 2 tablespoons cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup vegetable shortening
1 3/4 cup icing sugar
1 tablespoon vanilla bean paste
1/2 teaspoon JRC Liquid Pumpkin Spice

Sugar and Spice Crumble:
1/4 cup granulated sugar
1/4 cup unsalted butter, room temperature
1/8 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/16 teaspoon salt

Salted Caramel:
3/4 cup granulated sugar
2 tablespoons water
1/4 cup + 2 tablespoons whipping (35%) cream
1/4 cup unsalted butter, room temperature, cut into 1-inch cubes
1/2 teaspoon salt

Decoration:
Sweater Weather Set Glitter

Method:
Pumpkin Spice Cupcakes

1. Preheat the oven to 350ºF. Line 2 cupcake pans with 16 cupcake liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt on low speed for 1 minute. Add the butter and mix for an additional 1-2 minutes, or until the mixture has the texture of wet sand. Do not overmix. Add the egg and mix until combined.
3. In a measuring cup, whisk together the milk, pumpkin pureé, and vanilla. WIth the mixer on low speed, slowly pour the milk mixture into the bowl and mix until just combined. Scrape down the sides of the bowl and mix again for 10 to 15 seconds. The batter will look a little lumpy.
4. Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.

Pumpkin Cream Cheese Buttercream

1. In the bowl of stand mixer fitted with the whisk attachment, whip the cream cheese on high speed for 3 to 5 minutes, scraping down the sides of the bowl every minute, until smooth. Add the butter and shortening and mix on high speed for 2 to 3 minutes, scraping down the sides of the bowl every minute, until smooth.
2. With the mixer on low speed, slowly add the icing sugar and mix for an additional 30 seconds. Increase the speed to high and mix for 3 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and Liquid Pumpkin Spice and mix for an additional minute.

Sugar and Spice Crumble

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on high speed for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla and beat on high speed for an additional 30 seconds.
3. Add the flour, cornstarch, pumpkin pie spice, cinnamon, and salt and beat on low speed until combined and the mixture has the texture of wet sand. Scrape down the sides of the bowl and mix for an additional 30 seconds.
4. Spread the mixture in an even layer on the prepared baking sheet. Bake for 5 minutes. Remove from the oven and stir. Return to the oven and bake for an additional 2 to 4 minutes. Let cool to room temperature before using.

Salted Caramel

1. In a small saucepan over medium-high heat, combine the sugar and water and cook, without stirring, until the syrup turns a deep golden brown and is bubbling slowly. Keep close watch to avoid burning it.
2. Remove the saucepan from the heat. Very slowly, whisk the cream into the pot. The mixture will bubble a lot as you add the cream. You may want to wear oven mitts while you whisk to prevent any splattrs or steam from burning your skin.
3. Add the butter and salt and whisk until combined. Let cool for at least 30 minutes.

Assembly

1. Transfer the Cream Cheese Buttercream to a piping bag fitted with a No. 8B tip. Pipe the buttercream onto each cupcake with an even pressure, starting from the middle swirling in a circular motion until you round the cupcake twice. Release pressure from th epiping bag and pull it away for a clean finish.
2. Sprinkle a generous amount of Sugar and Spice Crumble on top of each cupcake.
3. Transfer the Salted Caramel to a piping bag and cut off the tip. Drizzle each cupcake with caramel.
4. Sprinkle you favourite colour of Edible Glitter Dazzle Dust from the Sweater Weather set on top.
5. For maximum freshness and deliciousness, serve cupcakes on the day they are mad. If you want to bake the cupcakes a day in advance, store the baked, undecorated cupcakes in an airtight container at room temperature until ready to decorate and serve.

Find more recipes, tips and tricks in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker.