In large mixing bowl, mix oil, sugar, and eggs until light and fluffy. Stir in pumpkin puree and mix unitl combined.
Sift in flour, cinnamon, baking powder, baking soda, and salt.
Scoop batter in cupcake liner filled cupcake pans. Fill each on 2/3 full. Makes 12 cupcakes
Bake for 15-18 minutes or until center is done. Let cool.
In a heavy bottomed saucepan, heat sugar and water over medium high heat, whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking. Watch carefully as it for the sugar to being to change to a light amber color. Do not leave the caramel's side once you see the color start to change, you do not want it to burn! Once mixture reaches a medium amber color (about 250 degrees F), add butter and salt and whisk until butter is melted.
Once butter is melted, immediately remove pan from heat. Wait 15 seconds and then add heavy cream. Whisk well to combine until glossy and smooth. Allow caramel to cool for several minutes and then place in jar and place in the refrigerator to cool. You will have some extra salted caramel after.
Cream Cheese Frosting
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
All Together Now!
Use wide end of chop stick to stick 4 holes into the top of each cupcake (cupcakes should be room temp). Be careful to not poke all the way through the cupcake.
Fill holes with salted caramel.
Using a frosting bag, make shift zip lock bag with the corner cut out, or a butter knife, ice the cupcakes with cream cheese frosting. Top with salted caramel.