Pumpkin Chai Cupcake with Whipped Maple Frosting and Clove Caramel Drizzle
Recipe adapted from Martha Stewart, Brown Eyed Baker, & Design Love Fest.

Autumn is my favorite time of the year.  I love stepping on those particularly crunchy leaves, the smell outside just after it rains, and the reddish-orange hues of the trees.  Autumn also means time for all things pumpkin.  Pumpkin soup? Yes please!  Pumpkin spice latte?  I'll have one of those!  And some kind of pumpkin cupcake?  Absolutely!  

I was going to make this year's pumpkin cupcake a pumpkin ale cupcake, but then my sister inspired me to create these instead.  Since my sister was pregnant and had been missing out on so many of my boozie bakes, I decided to take the pumpkin chai latte recipe she sent me and turn it into a cupcake for her.  These have been my go-to for dessert all month.  The first batch got shared with friends and family.  The second went to the wonderful nurses at Seqouia hospital for taking such great care of my sister and brother in law while my nephew, Jack, was born.  And the third was for the Annual Autumn Bake-Off at work.

These are definitely my best pumpkin cupcakes yet.  I love the flavor that the cardamom adds to cake and the frosting I adapted from Brown Eyed Baker is now my new favorite!  It has the light fluffiness of whipped cream and is so delicious I could just eat a spoonful of it!  Top it all off with the clove caramel and it is perfect.  Better bake them fast while Fall is still here!

[INGREDIENTS]

Clove Caramel Sauce
1/8 cup water
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 cup butter, at room temperature
1/2 cup heavy cream, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon ground cloves
pinch of salt (optional)

Pumpkin Chai Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1.4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Whipped Maple Frosting
8 oz. cream cheese, room temperature
1/2 cup granulated sugar
2 cups heavy whipping cream
1/4 cup maple syrup


[DIRECTIONS]

Clove Caramel Sauce

1. In a small saucepan, mix together the water and granulated sugar over high heat, bringing it to a boil.
2. Reduce heat to medium and continue boiling until the mixture turns a light caramel color, stirring every one to two minutes.  Note: this make take up to 15 minutes depending on your stove.
3. As soon as the syrup turns amber, remove the pot from heat and immediately stir in heavy cream, butter, and brown sugar until incorporated.  The sugar will clump up when you add it, but continue stirring as best as you can for about 30 seconds.
4. Place the pot back over medium heat and bring to a boil.  
5. Stir the mixture until the sugar chunk dissolves and it begins to smooth out.
6. Simmer for an additional 3-5 minutes until slightly thickened.
7. Remove from heat and stir in the vanilla extract, cloves, and salt.
8. Cool to room temperature.

Pumpkin Chai Cupcakes

1. Preheat oven to 350 degrees F
   
2. Line a muffin pan with cupcake liners
   
3.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger nutmeg, cloves, cardamom, and allspice; set aside.
4. In the bowl of an electric mixer fixed with whisk attachment, mix together brown sugar, granulated sugar, butter, and eggs.
5. Add the dry ingredients to the mixer and whisk until smooth.
6. Add the pumpkin puree and continue whisking until well combined.
7. Divide batter between muffin tins, filling about 2/3 full.
   
8. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
   
9. Cool completely.

Whipped Maple Frosting

1. In the bowl of an electric mixer fixed with the whisk attachment, beat cream cheese, sugar, and maple syrup on medium speed until smooth (approx. 3 minutes).
2. Gradually add the heavy cream, making sure to scrape down the sides of the bowl.
3. Increase the speed to medium high and beat until stiff peaks form. 

Put it all together

1. When the cupcakes have cooled, use a pastry bag fitted with a star tip to pipe the frosting onto the cupcakes.  This frosting is light and fluffy so feel free to pile it high.
2. Sprinkle lightly with cinnamon.
3. Fill a disposable pastry bag or a plastic baggie with the caramel.  Make a small cut at the tip of the bag (or the corner of the baggie), and drizzle the caramel on top.
4. Enjoy!

For any extra caramel sauce, store it in an airtight container for up to a week.  It is also delicious on ice cream or in coffee!