Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, maple syrup, pumpkin spice, pumpkin puree and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While the cupcakes are baking and cooling, prepare you frosting by adding cream to a large mixing bowl. Whip on high speed using a hand mixer until you reach soft peaks. Add the mascarpone and dulce de leche and continue whipping to stiff peaks. Set aside in the fridge until right before you’re ready to frost.
To finish off the cupcakes fit the end of a piping bag with a Wilton 1M tip and frost in a swirl. Drizzle with salted caramel sauce and pumpkin spice.
STORAGE: store in an airtight container for up to 3 days (refrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs.
PUMPKIN SPICE: 1 tsp ginger, 1 tsp cinnamon, 1 tsp cloves, 1 tsp all spice, 1 tsp ground nutmeg
TO MAKE YOUR OWN PUMPKIN PUREE: follow the recipe on this website :0) http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/