Caramel Apple Frosting

Frosting

In the bowl of a stand mixer with the paddle attachment cream together the butter, cream cheese, and shortening for about 3 minutes. Add the powdered sugar, 1 cup at a time, incorporating fully before adding the next cup. Add the apple flavoring mix in.

For the caramel, if you are using caramel candy, unwrap 8-10 caramels and place in a microwave-safe bowl. Microwave for 30 seconds and remove to stir. If it's needed, microwave for 20 more seconds until all of the caramel is melted together (careful, the bowl is hot!!). Make sure the heavy cream is room temp (or zap in the microwave for 15-20 seconds) and stir it into the caramel. You need the caramel to be pourable. If you are using caramel sauce from the jar, warm up in the microwave for about 20 seconds before adding the heavy cream and drizzling in.

With the mixer on low, drizzle the hot caramel into the frosting as quickly as you can. The caramel needs to be warm so it will melt into the frosting.

Once everything is incorporated, remove the bowl from the mixer and place the frosting in the fridge until you are ready to use it.

Cupcakes

Preheat oven to 350° and prepare a cupcake pan with liners. Sift together the flour, baking powder, baking soda, salt, ginger, and cloves into a medium mixing bowl and set aside.

In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugar for about 3 minutes. Add the eggs, one at a time, and mix in. Add the pumpkin and molasses. The batter will be kind of curdled, don't panic!

Turn the mixer on low and add the dry ingredients slowly until fully mixed in. Turn off the mixer right away being careful not to overmix.

Scoop the batter into the prepared cupcake pan using a cookie scoop or a spoon. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the cupcake pan for 5 minutes and then remove from the pan and allow the cupcakes to cool on a cooling rack completely before frosting.