Are you ready for a chocolate cupcake with some unusual things in the batter? It may not sound strange to create one from unsweetened cocoa powder and flour, but grape jelly and mayo? Yes. They sound like you got your cupcake batter list mixed up with your sandwich-making one, but that is not the case. The results from this unique recipe are sweet, fluffy and moist. Add on the homemade caramel buttercream frosting and you’ll have quite a treat on your hands!
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Say it five times fast, “brown butter pumpkin cupcakes with salted caramel frosting.” Kind of a tongue twister, right? Despite their long and twist-y name, these cupcakes personify autumn in all of its glory. Flavored with cinnamon. nutmeg, cloves, vanilla extract and pumpkin puree, among other things, they are topped with salted caramel buttercream after baking and cooling. For an extra touch of tastiness, drizzle them with salted caramel sauce before serving.
Source Two Peas and Their Pod
via Allison at A Sweet Mess
via Deborah Rubach at Life is Sweets
via frost cake co.
via Liz Latham and recipe available at Hoosier Homemade
via Tammy Iacomella at Wonderful World of Cupcakes