Spiced Pumpkin Cupcakes with Butterscotch Caramel Butter Cream Frosting

I have a few passions in life, but my favorite is by far baking. I have a part time job baking and decorating cakes for the local Country Club on the weekends, I bake and decorate special order cakes for friends and family, and in early October I begin my personal Holiday baking for my kids. I never get sick of it! It just so happens we are in the thick of National Bake and Decorate Month so I figured now is the perfect time to share with Living Litehouse readers a great cupcake recipe and some even greater, spooktacular decorating ideas!

October is not only National Bake and Decorate Month it is also the month of everything pumpkin. Pumpkin coffee, pumpkin bread, pumpkin doughnuts, pumpkin ice cream… We just can’t seem to get enough! Naturally my flavor of choice for my annual Halloween Cupcakes is going to be pumpkin. I can take the easy road and choose the typical buttercream or cream cheese frosting for decorating, but this is my chance to think outside of the box. Butterscotch Caramel Buttercream Frosting will be the perfect pairing for my spicy pumpkin cupcakes; it’s the right thing to do. The first time I attempted to make a basic Caramel Buttercream Frosting I made caramel from scratch, in my crockpot. It took 12 hours. This time I’m taking a helping hand from Litehouse and their ready to use Butterscotch Caramel Dip. It makes for an incredibly butterscotchy frosting! “Butterscotchy” - when you bake you are officially granted the right to make up flavor describing words. It’s a right I indulge in frequently. Elegant Autumnal

Elegant Autumnal Cupcake Elegant Autumnal Cupcake


When it comes to decorating a cupcake it is really all about personal choice. Maybe you prefer an elegant autumnal cupcake, maybe a bit of creepy factor delights you, or maybe you enjoy making the most disgusting grotesque looking desserts your kids have ever seen! Whether you’re baking for an Autumn Dinner Party, Halloween, or a viewing party for The Walking Dead there is a design here for you! Simply scroll through the decorating options, find which ones are right for you and your family, whip up a batch of my Pumpkin Cupcakes, and celebrate National Bake and Decorate Month with me! You can do it!

Classic Drizzle Cupcake Classic Drizzle Cupcake


Classic Drizzle- Using a piping bag and either a large round piping tip or a large star tip (I use tip #1M) to swirl a large mound of icing on top of your cupcake. This is a lot of baker’s biggest mistake, not enough frosting! A fluffy mountain is more appealing than a fluffy hill. Drizzle warm Litehouse Butterscotch Caramel Dip over the tops. Beautiful, elegant, and the colors are very autumnal.

It's Raining Red Cupcake It's Raining Red Cupcake


It’s Raining Red-Use the same procedure for Elegant Autumnal cupcakes (above) but dye the Litehouse Butterscotch Caramel Dip blood red before drizzling.

Vampire Cupcake Vampire Cupcake


Vampire Treats-Use a large round piping tip to pipe a mound of frosting onto the cupcake. Use a toothpick to create two “vampire bites” in the side of the frosting. Dye Litehouse Butterscotch Caramel Dip red and drizzle a bit of the butterscotch “blood” into each hole, over filling so the blood will drip down from the bite holes. Ouch!

Murder She Wrote Cupcake Murder She Wrote Cupcake


Murder She Wrote-Use a large star tip (I use 1M) to pipe a mound of frosting on the cupcake. Dye Litehouse Butterscotch Caramel Dip red and spoon onto a small section of the frosting. Allow it to drip down for a good blood effect. Stick a candy knife into the upper part of the butterscotch “blood drip”.

Smarty Pants Cupcake Smarty Pants Cupcake


Smarty Cakes- Whether you’re celebrating Halloween or simply falling into the Zombie Craze these cupcakes are pretty grotesque, and perfect for the little Zombies in your life. A few drops of cheap red food coloring is used to create the perfect shade of pink frosting. Simply use a small round piping tip to pipe zigzags all over the cupcake, keep the zigzags going in the same direction for true brain effects.

Splitting Headache Cupcake Splitting Headache Cupcake


Splitting Headache- Take the Smarty Cakes decorating (above) to a whole new, and disgusting, level. Dye some Litehouse Butterscotch Caramel Dip Red and drizzle over the frosting brain. Stick a candy knife in for added horror! Additional Decorating Tips:

  • Allow your cupcakes to cool completely before decorating or run the risk of having your frosting melt and run off the cupcakes.
  • Piping tips can be found at any craft store. Different sizes and shapes are given numbers, such as 1M, so you can get the exact shape you desire from your frosting.
  • A piping bag is not necessary. A heavy duty ziptop plastic bag can be used instead. Snip off a small corner of an empty bag. Place your piping tip in the hole. Fill the bag with frosting and you’re ready to go! The same technique (minus the piping tip) can be used for perfect drizzling of Litehouse Butterscotch Caramel Dip.
  • Sugar candy shapes can be found in any baking aisle. They come in almost any shape like the knives I used or even silly googly eyes! See what you can find in your stores and have fun with them!
  • Have fun and don’t worry about perfect decorating. It’s a cupcake, nobody is going to say “no” to a cupcake because it’s not perfect!

Spiced Pumpkin Cupcakes

Serves 36 | Finish in 1 hour (includes time for cooling and decorating)

Spiced Pumpkin Cupcakes are light, fluffy, moist, and topped with a Butterscotch Caramel flavored buttercream frosting.


4 eggs

½ c. vegetable oil

½ c. plain yogurt or applesauce

15 oz. pure pumpkin puree (from 1 can)

2/3 c. apple juice or water

3 c. sugar

2 ½ c. flour

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. ground clove

¼ tsp. ground ginger

2 tsp. baking soda

1 ½ tsp. salt

1 c. butter (2 sticks) at room temperature

2 2lb. bags powdered sugar

1 16oz. tub Litehouse Butterscotch Caramel Dip plus more for decorating

6 Tbsp. heavy cream


Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners. In a large bowl whisk together the eggs, oil, yogurt, pumpkin puree, juice, and sugar. In a medium bowl whisk together the flour, cinnamon, nutmeg, clove, ginger, baking soda, and salt. Add the flour mixture to the pumpkin mixture and whisk until just combined. Pour ¼ c. of batter into each cupcake liner. Bake for 20 minutes, remove from pan and allow to cool completely. Repeat with remaining batter, makes 3 dozen cupcakes. In the bowl of a standing mixer whip the butter and Litehouse Butterscotch Caramel Dip until light and fluffy. With the mixer on low speed add the powdered sugar ½ a bag at a time, adding 1 Tbsp. of the cream after each sugar addition. Mix until fully combine before adding the next ½ bag of powdered sugar. Add remaining 2 tablespoons of cream and mix on high speed until light and fluffy. Decorate cupcakes!

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