Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe

I crafted a batch of Pumpkin Cake With Caramel Cream Cheese Frosting that is irresistibly moist and fluffy. The aromatic blend of cinnamon and ginger pairs perfectly with pumpkin puree, while the salted caramel cream cheese frosting adds an unexpected twist. This fall recipe offers a delightful harmony of spices and sweetness.

I recently whipped up these Pumpkin Cupcakes With Caramel Cream Cheese Frosting and they totally blew my mind. When I was mixing the batter I used 1 3/4 cups all-purpose flour, a teaspoon of baking soda and a cup of pumpkin puree along with a splash of vegetable oil to get that super moist and fluffy texture.

I love experimenting with fall recipes so after trying out a few variations like pumpkin muffins with cream cheese frosting and even a pumpkin cake with caramel cream cheese frosting, I found this version was by far my favorite. Then I made the frosting with 8 oz of softened cream cheese, some unsalted butter, loads of powdered sugar, a pinch of salt and drizzled in 1/2 cup of salted caramel sauce.

It came out a bit tangy, creamy and sweet all at once, and even though it wasn’t perfect, it’s an experience you really need to try.

Why I Like this Recipe

I love this recipe because it’s super moist and fluffy and not all cupcakes turn out that way, ya know. One of my favorite things about it is the warm pumpkin flavor that really reminds me of fall and home – the spices mix together to create this really comforting vibe.

I also dig the caramel cream cheese frosting. It’s creamy, a bit tangy, and the salted caramel sauce gives it a sweet-salty kick that makes every bite extra special.

Lastly, I appreciate that the recipe is pretty straight forward and doesn’t require any fancy techniques. It makes me feel confident in the kitchen, even when i’m still learning, and i can easily add an extra drizzle of caramel on top if im feeling adventurous.

Ingredients

• Pumpkin puree adds moisture, fibre, and a hint of natural sweetness to these cupcakes.
• All-purpose flour provides carbohydrates and structure but offers limited nutrients compared to whole grains.
• Eggs lend protein and help bind the ingredients, making the cupcakes tender and light.
• Cream cheese and butter contribute creaminess and a slight tang that balances the spices well.
• Salted caramel sauce adds rich, contrasting sweetness and a burst of flavor in every bite.
• Sugars make the cupcakes sweet, aiding browning and adding extra moisture overall.
• Warm spices give depth and a festive aroma, elevating the pumpkin flavor nicely.
• Vanilla extract enhances the overall sweetness and rounds out the flavor profile.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/2 cup salted caramel sauce
• 1 tsp vanilla extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a large bowl, sift together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.

3. In another bowl, beat 3/4 cup granulated sugar, 1/2 cup packed brown sugar, and 2 large eggs until combined. Then mix in 1 cup pumpkin puree and 1/2 cup vegetable oil.

4. Slowly add the dry ingredients to the wet mix and stir until just combined, do not overmix or the cupcakes may turn out tough.

5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a rack.

7. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy.

8. Gradually add 4 cups sifted powdered sugar while beating, and then mix in 1/2 cup salted caramel sauce, 1 tsp vanilla extract, and a pinch of salt until well combined.

9. Once the cupcakes are completely cool, frost them generously with the caramel cream cheese frosting.

10. Enjoy your moist, fluffy pumpkin cupcakes and feel free to drizzle a little extra caramel sauce on top for that extra touch of fall deliciousness!

Equipment Needed

1. Oven
2. Muffin tin with cupcake liners
3. Large mixing bowl
4. Sifter or fine mesh strainer
5. Secondary mixing bowl
6. Electric mixer or whisk
7. Measuring cups and spoons
8. Spatula
9. Cooling rack
10. Additional mixing bowl for frosting
11. Electric mixer for the frosting

FAQ

Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can try using whole wheat pastry flour or a gluten-free all-purpose mix. Just keep in mind that it might change the texture a little bit.
• If you’re out of eggs or wanna go egg free, use 1/4 cup unsweetened applesauce or about 1/2 of a mashed banana per egg. It might not be perfect but it works alright in cupcakes.
• No pumpkin puree? You can blend some cooked butternut squash until smooth and use that instead. The flavor is pretty similar.
• Instead of vegetable oil, you could substitute with canola oil or even melted butter. The taste might shift a bit but it’s a solid swap.
• Don’t have salted caramel sauce? Mix regular caramel sauce with a pinch of salt, adding more if needed to get that sweet-and-salty kick.

Pro Tips

1. Make sure your cream cheese and butter are at room temp before you start; if they’re too cold, your frosting might turn out lumpy and not as smooth as you want.
2. Be careful when mixing in the dry ingredients; overmixing can make your cupcakes tough so just stir until you see no streaks of flour.
3. Let your cupcakes cool completely before frosting them because if they are even a little warm the frosting can melt and slide off.
4. If you want an extra kick of fall flavor, feel free to add a little extra cinnamon or even a drizzle more caramel on top once they’re frosted.