Pumpkin Cupcakes with Cream Cheese Frosting and Caramel Pecan Glaze

This weekend we had a block party on our street. It was the perfect way to celebrate fall in Colorado and enjoy some great food and fun friends. And if tomorrow morning we wake up to full on winter, at least fall went out with a bang for our street.

Fall to me is always the start of pumpkin baking season, so when I was trying to decide what to bring as my block party food contribution I decided on Pumpkin Cupcakes.

Pumpkin Cupcakes with Cream Cheese Frosting and Caramel Pecan Glaze

I made about 4 dozen of these Pumpkin Cupcakes for the party but kept about a dozen behind for me and the kids because I knew there would be no leftovers (I was right!).

I didn’t include the Caramel Pecan Glaze on the block party cupcakes because I didn’t want to worry about nut allergies with anyone, but for our leftovers I added the Caramel Pecan Glaze on top of the cream cheese frosting. It was incredible!

The Pumpkin Cupcakes were already incredibly moist and the perfect balance of sweet, pumpkin, and fall spices. The Caramel Pecan Glaze just took them over the top.

Pumpkin Cupcakes with Cream Cheese Frosting and Caramel Pecan Glaze

In addition to celebrating fall, I’m happy to be celebrating another year with Fisher Nuts. I like to use Fisher Nuts in my nut recipes because they are preservative-free.

If you’d like to celebrate fall with Fisher Nuts, head to www.MyFreshTwist.com between 9/9 and 10/21 to submit your most creative almond, walnut, or pecan recipe.

Each submission will be featured on www.myfreshtwist.com where Fisher Fans and their friends and families will be able to vote for your recipe.

Voting will take place 10/22 – 11/4. Chef Alex Guarnaschelli and a panel of judges will choose the grand prize winner from the finalists. I hope you’ll enter, because there are some awesome prizes, including a trip for 2 to NYC to meet Chef Alex Guarnaschelli.

Pumpkin Cupcakes with Cream Cheese Frosting and Caramel Pecan Glaze

Yield: approximately 1 1/2 dozen

Ingredients:

Pumpkin Cupcakes:

2 1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/3 cups sugar
1/2 cup sour cream
1 can pumpkin puree
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Cream Cheese Frosting

1 stick (8 tablespoons) butter
1 - 8 ounce package cream cheese
1 lb. powdered sugar (plus extra, if needed, according to personal thickness preferences)
1 1/2 teaspoons vanilla extract

Caramel Pecan Drizzle
2/3 cup Salted Caramel Sauce
1/3 cup chopped Fisher Nuts Pecans

Directions:

For the Cupcakes:

Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.

In a large bowl combine both flours, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Whisk to combine.

In a medium bowl whisk together the pumpkin puree, sour cream, and eggs. Set aside.

Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.

Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.

Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.

Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

For the Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and cream cheese. Beat until fluffy. Turn the mixer to low speed and slowly add the powdered sugar while continuing to beat.

Once well blended, add in the vanilla. Mix on low speed until well combined and moist. If desired, additional powdered sugar until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.

Pipe or decorate cooled cupcakes as desired. See Two Tone Frosting for Cupcakes and Cupcake Piping Tricks for piping tips.

For the Caramel Pecan Glaze:

Prepare the caramel sauce according to recipe instructions. Cool to room temperature and stir in chopped pecans. Drizzle on top of cream cheese frosting.

Disclosure: This is a sponsored post written by GoodLife Eats on behalf of Fisher Nuts. The views and opinions expressed are my own.