Pumpkin Caramel Cupcake Recipe

This past week I had two cupcake classes to teach at the Hobby Lobby's in Moline, IL and Bettendorf, IA.  Since it is November, I decided to make a Cinnamon Pumpkin Cupcake.  When I was figuring out the kind of extract I wanted for the frosting, I decided to add some caramel extract and WOW... I then redesigned a pumpkin cupcake recipe and Cinnamon Pumpkin Caramel Cupcakes became a new big HIT!  I used fall colors and Wilton fall sprinkles to make some fun and festive fall cupcakes!

Cupcakes:
3/4 cup pure pumpkin puree
2 large eggs
1/2 cup oil
1/2 cup brown sugar, lightly packed
1/2 cup granulated sugar
1/2 teaspoon caramel extract
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

** Preheat oven to 350 degrees. Beat pumpkin, eggs, oil, sugars and extracts together on a medium speed until well blended.  In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.  Add flour mixture to pumpkin mixture until well blended, about 2 minutes on medium speed. Bake approximately 20 minutes (more or less depending on your oven).

Filling:  I simply bought the Marzetti's caramel and stirred in some cinnamon to make a simple but flavorful filling.

Frosting:  This recipe can be used to pipe whatever you want on either cupcakes or cakes!
1/2 cup shortening
1 stick butter
8 teaspoons water
1/2 teaspoon cinnamon
1/2 teaspoon caramel extract
1/2 teaspoon vanilla extract
1 pound (4 cups) powdered sugar

Blend shortening and butter together on low speed.  Add water, cinnamon, extracts, and sugar on low until well blended.  Do not beat on high speed. Color frosting, bag up and frost and pipe!