Lowen Cakes

Key Ingredients You’ll Need

• Melted Butter and Oil
• Eggs and milk to bind and soften
• Pumpkin spice blend: Cinnamon, nutmeg, ginger, cloves, allspice. Check out the homemade pumpkin spice blend recipe.
• Flour, baking powder, baking soda

Tips for the Perfect Pumpkin Spice Cupcakes

Use room-temperature ingredients. They whisk together smoothly and bake evenly.

Don’t overmix. Once the flour goes in, fold just until combined for a tender crumb.

Cool completely before filling. Warm cupcakes will melt your caramel cream.

Chill the caramel cream slightly if it feels soft — it pipes best when cool and thick.

Pipe frosting in swirls or rustic swoops. Keep it simple; the warmth of the spices does the rest.

FAQ

Can I make the cupcakes ahead?
Yes! Bake a day in advance, store airtight at room temp, then fill and frost the next day.

Can I make the caramel cream less sweet?
Use slightly salted butter or add a pinch more salt to the filling to cut the sweetness.

What if I want them extra spiced?
Add up to 2½ tsp of your pumpkin spice mix, it’ll deepen the flavor beautifully.

🧊 Storage Tips

• Room temperature: Best eaten within 2 days.
• Refrigerate: Up to 4 days in an airtight container; bring to room temp before serving.
• Freeze: Unfilled cupcakes freeze beautifully for up to 2 months.

Ingredients

For the cupcakes

• 120 g unsalted butter, melted and slightly cooled (about 8 tbsp)
• 60 ml neutral oil (¼ cup)
• 190 g granulated sugar (scant 1 cup)
• 2 large eggs (150 g total)
• 1 tsp vanilla extract
• 145 ml milk (whole or 2%)
• 215g all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2¼ tsp pumpkin spice blend (adjust to taste)

For the Caramel

• 150 g granulated sugar
• 45 g unsalted butter
• 120 ml heavy cream
• ¼ tsp salt
• ¼–½ tsp pineapple extract (optional to cut the sweetness)

for the caramel cream filling

• 120 g unsalted butter, softened
• 150 g cooled caramel
• 1 tsp vanilla extract
• Pinch of salt
• 1–2 tbsp powdered sugar (optional for thicker texture)

for the Vanilla Bean Frosting

• 180 g unsalted butter, room temperature (¾ cup)
• 200- 250g powdered sugar (based on taste)
• 1½ tbsp milk or cream
• 2 tsp vanilla bean paste or pure vanilla extract
• Pinch of salt

Directions

1. Prep
   • Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with liners and lightly butter the top surface.
2. Make the cupcakes
   • In a bowl, whisk melted butter, oil, and sugar until smooth.
   • Whisk in eggs and vanilla. Add milk and whisk again.
   • Sift in flour, baking powder, baking soda, salt, and pumpkin spice.
   • Fold gently until just combined.
   • Divide evenly between liners (¾ full each).
   • Bake for 18–20 minutes, until softly domed and a toothpick comes out clean.
   • Cool completely on a rack.
3. Make the caramel
   • In a saucepan, melt sugar until amber.
   • Stir occasionally and watch carefully: Caramel burns easily!
   • Whisk in butter, then cream. Remove from heat.
   • Stir in salt and pineapple extract.
   • Cool to room temperature until thickened.
4. Prepare the caramel cream
   • Beat butter for 2–3 minutes until fluffy.
   • Gradually add cooled caramel, then vanilla and salt.
   • Beat until smooth and thick. Chill briefly if needed.
5. Make the Frosting
   • Beat butter until pale and fluffy.
   • Add powdered sugar in two additions, alternating with milk.
   • Add vanilla and salt; whip until light and smooth.
6. Assembly
   • Core the cooled cupcakes (about 2½–3 cm deep).
   • Fill generously with caramel cream.
   • Pipe vanilla frosting on top.
   • Optional: drizzle with leftover caramel for that slow golden cascade.

Notes

Adjust spices to your taste, 2¼ tsp gives balanced warmth.