Pumpkin Spice Cupcakes with Salted Caramel Buttercream Frosting

First, let me just say, these are the best cupcakes I've ever eaten in my whole life. Second, I don't normally pat myself on the back, but they are SERIOUSLY THE BEST CUPCAKES I'VE EVER HAD IN MY WHOLE LIFE. 

Ingredients for Cupcakes:

• 1 Cup Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1 Tsp Coarse Salt
• 1 Tsp Ground Cinnamon
• 1/2 Tsp Ground Nutmeg
• 1/4 Tsp Ground Allspice
• 1 Cup Packed Light-Brown Sugar
• 1/2 Cup Raw Sugar (Truvia)
• 2 Sticks (1 cup) Unsalted Butter, melted and cooled
• 4 Large Eggs, lightly beaten
• 1 Can (15 ounces) Pumpkin Puree

Preheat oven to 350 degrees. Line muffin pan with cupcake liners, set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.

In large bowl, combine the brown sugar, raw sugar (Truvia), butter and eggs. Beat on medium speed until well combined. Add dry ingredients, mix on low until smooth. Fold in pumpkin puree. 

Divide batter evenly among liners, filling each about halfway. Bake 20-25 minutes, rotating pans if needed. Cool completely before icing. 

Makes 18 cupcakes.

Salted Caramel Buttercream Frosting Ingredients:

• 1/4 Cup Granulated Sugar
• 2 Tablesppons Water
• 1/4 Cup Heavy Whipping Cream
• 1 Tsp Vanilla Extract
• 1 Stick Salted Butter (softened)
• 1 Stick Unsalted Butter (softened)
• 1/2 Tsp Sea Salt
• 2 Cups Powdered Sugar
• Coarse Salt for Topping

Making Caramel: In a saucepan, stir together granulated sugar and water. Bring to a boil over medium heat. Cook without stirring until mixtures turns deep amber color, about 8 minutes. Remove from heat and SLOWLY add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until barely warm but still pourable. 

If you don't want to make caramel, use 1/2 cup of your favorite caramel sauce.

Making Buttercream: In a medium bowl, beat butter and salt together until lightened and fluffy. Reduce speed to low and and powdered sugar. Mix until thoroughly combined. 

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy and completely mixed (about 2 minutes.) Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens, refrigerate for 15-20 minutes. 

I used a piping bag to ice and then topped each cupcake with a very small amount of coarse salt (I use a grinder and turn it just 1/2 a turn.)

-Rachael