GETTING READY

1.Preheat oven to 350 and line 12 cupcake tins with paper cups and set aside.

MAKING

2.For the cupcakes in a large bowl, whisk together dry ingredients and set aside.

3.Cream butter and sugar together on medium speed for about 1 minute.

4.Add egg, pumpkin and vanilla and combine well. Scrape down the sides of the bowl to make sure all butter/sugar is combined.

5.Add flour and begin mixing on low speed while pouring in the milk.

6.Once well mixed, distribute into 12 cupcake tins.

7.Bake for 20 minutes or until risen and firm to touch.

8.Take out from the oven and let it cool.

9.For the frosting - In a medium pot, combine 4 tablespoons butter and brown sugar. Place over medium heat until butter is melted.

10.Whisk in condensed milk and cook over medium heat, stirring constantly, until mixture bubbles. Continue cooking, stirring, for 5 minutes or until thickened and slightly darker.

11.Pour hot caramel into a large mixing bowl and add salt, cinnamon and vanilla and cayenne. Beat on medium speed about 5 minutes until cooled somewhat.

12.Beat in one tablespoon of butter until combined, then another.

13.Beat another 5 minutes until only slightly warm. Beat in remaining tablespoons of butter.

14.Beat 5 minutes more. Sift in powdered sugar and beat mixture until cooled.

15.Pour the frosting into the piping bag and decorate the cupcakes.

SERVING:

16.Serve the cupcake for snacks.