Pumpkin Caramels and Chocolate Pumpkin Cupcakes

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pumpkin caramels

I made those.

Having never have made caramels before, the process seemed daunting.

But I got this new book, Sweet Confections by Nina Wanat and knew I wanted to try.  Her directions are easy to follow and the photography was done by the amazing Todd and Diane of White on Rice.

The pictures are enough to make you drop everything and run to the store for supplies.

Pumpkin chocolate cupcake with pumpkin caramel

But since I didn’t want to put Nina’s beautifully perfect recipe here (that’s what the book is for), but still wanted you to be able to sample some if this wonderful pumpkin and chocolate deliciousness, I made cupcakes.

Pumpkin Chocolate cupcakes.

With cinnamon buttercream.

And a caramel on top.

These tasted amazing.  Ah-mazing.

I remembered I had some of these fun *free-standing muffin molds and I literally danced over to my supply closet to retrieve them.  (I also used *these fun little cupcake liners.)

Um, I like baking.  And cupcake liners.  And dancing in my kitchen.  And eating pumpkin caramels.


Pumpkin Caramels and Chocolate Pumpkin Cupcakes


  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour
  • 2/3 cups cocoa
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt


  1. Heat oven to 350
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  5. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.
  6. Mix for 1 minute on low until fully combined. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.
  7. Bake for 16-20 minutes. Cupcakes are done when an inserted toothpick comes out clean.


This recipe for Cinnamon Buttercream is divine, I simply excluded the brown sugar. (Because I wanted it to be whiter, not for taste purposes.  I am a vain baker like that.)

I used a *2D tip to pipe out big clouds of cinnamon frosting.  Then I simply went back and added a caramel square to each cupcake.


Now for the fun part… I would like to give YOU a copy of Sweet Confections!

Simply leave a comment.

Good luck!

CONTEST CLOSED!  The winning comment was #115, Roberta.  I will be sending you an email Roberta!

Thanks all who participated!

Open to USA and Canada residents only.  Sorry all you fabulous international bakers!  No comments accepted from Facebook.  

*Amazon Affiliate link.





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  1. Lucy Lean says

    I love the fact that you are a vain baker! These look so good – wish I could eat them all up – but I’m trying to be good this month!

  2. Monica says

    Those look delicious! What a great fall recipe. I’ll be keeping my fingers crossed for the book, because I’ve always been a scaredy-cat when it comes to caramels, but yours came out gorgeous :) Thanks for the chance to win Amanda!

  3. Maria says

    Beautiful! Cinnamon, chocolate, & pumpkin..couldn’t be a better fall combination! If only the ones I bake turn out half as pretty :)

  4. Amber G. says

    Three of my favorite flavors…pumpkin, cinnamon and caramel! They sound simply delicious all mixed together in a cupcake.

  5. Tristen says

    These look so beautiful and my mouth is watering! I’m definitely trying the recipe, and I hope I win the cookbook! Thanks for such a great giveaway opportunity!


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