Easy Pumpkin Cupcakes with Cream Cheese Frosting

Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners.

In a bowl, combine flour, baking powder, baking soda, spices, and salt.

In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved.

Then, gradually add the oil followed by the pumpkin puree, and vanilla.

Next, add the flour and combine well.

Using an ice cream scooper or spoon divide the batter into cupcake liners.

Bake for about 18 to 20 minutes or until a skewer inserted in the center comes out clean.

Cool completely before decorating.

In a mixer bowl with the paddle attachment cream the cream cheese and room temperature butter for about 2 minutes

Add 2 tbsp of cream, salt, lemon juice, and vanilla – whip another minute.

Next, add powdered sugar one cup at a time and continue to whip for 2 more minutes.

Check consistency – if necessary add more powdered sugar to stiffen or fresh cream to lighten it up.Tip - The more you whip the lighter this frosting will become.

Place the sugar, lemon, and water in a deep light-colored saucepan.

Melt the sugar on medium heat shaking the pan as needed. Tip - Keep the heat on medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution.

Once all the sugar is amber, add in the butter and combine well.

Next, add the cream and be careful because the caramel will bubble up. Take it off the heat.

Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools it will get thicker.

Place frosting in a piping bag with a large star tip. Pipe a swirl on the cupcake

Drizzle with caramel sauce. I added a little orange dragee on the top for garnish.

Enjoy!