Salted Caramel Frosted Pumpkin Cupcakes: Moist and delicious pumpkin spice cupcakes topped with salted caramel Swiss meringue buttercream and topped with pumpkin candies.
Don’t look at my frosting.
I mean you can because there are photos of it but you know that your frosting won’t look like that.
While making my buttercream our dog Daisy decided she needed to have an ER visit to the vet.
She is fine now.
Daisy thought it would be cool to get a 6-inch long blade of grass up into her sinus cavity which was making it hard for her to breath.
So they went in and got it.
But because I had no idea what was going on I had to stick my just finished frosting in the fridge while I was at the vet with the dog.
Which don’t do.
When it’s first made you will get a lovely silky frosting.
However, if it gets stuck in the fridge for hours and you have to re-whip it then it will look like mine.
The good news is that it taste great either way.
Which is why I still used it.
That and I’m not wasting a recipe that uses that many eggs and that much butter. 😀
Make sure that you are using pumpkin puree and not pumpkin spice mix when you make these.
If you don’t have the caramel sauce or don’t want it, these will be just as tasty with just a white chocolate frosting.