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…and now pumpkin cupcakes!
½ cup vegetable oil
½ cup plain yogurt or applesauce
15 oz. pure pumpkin puree (from 1 can)
2/3 cup apple juice or water
3 cup sugar
2 ½ cup flour
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ground clove
¼ tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. salt
1 cup butter (2 sticks) at room temperature
2 2 lb. bags powdered sugar
1 16 oz. tub Litehouse® Butterscotch Caramel Dip plus more for decorating
6 Tbsp. heavy cream
Can also use: Litehouse® Chocolate Caramel, Litehouse® Low Fat Caramel, or Litehouse® Old Fashioned Caramel
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 cup 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 Tbsp. of cream and mix on high speed until light and fluffy.