Ah, pumpkin season. It rolls around like clockwork each fall, bringing a parade of cozy flavors that warm our hearts and homes. I have to admit, of all the pumpkin treats I’ve tried, these Pumpkin Cupcakes with Caramel Cream Cheese Frosting hold a special place in my heart. Between the moments spent sifting flour and the smiles they bring out from family and friends when they take that first bite, these cupcakes are an autumn favorite in my household. Plus, they’re simple enough that even someone who’s just started baking can bring them to life in the kitchen.
I remember whipping up a batch for a family gathering. The aroma of pumpkin and spices wafted through the house, creating the perfect backdrop for cozy chats and warm laugher. It’s moments like these that reinforce my love for cooking—not just for the sake of making food but for the joy it fosters among my loved ones. Oh, and let’s not forget the frosting. The caramel cream cheese topping adds a luxurious twist that makes each cupcake downright irresistible.
In this recipe, warm spices like cinnamon, nutmeg, and cloves marry perfectly with the pumpkin puree, creating a texture that’s both light and satisfyingly rich. Every bite transports you into the heart of fall, with hints of spice dancing on your palate. And when that creamy, caramel-infused frosting comes in? It’s like the cherry on top—or rather, the caramel drizzle on top.
Even days after the gathering, my family couldn’t stop raving about them. Isn’t it the best when a recipe just clicks? It’s as if, suddenly, the effort, the spills, and the heat of the oven are all worth it. These cupcakes don’t just fit neatly onto the countertop—they become the centerpiece, adored and devoured with loving delight.
If you’re looking to whip up something special for your next fall get-together or just want to indulge in the season’s bounty at home, these pumpkin cupcakes are where it’s at. Give it a whirl, and who knows? You might just start a new family tradition.
How to Make Pumpkin Cupcakes with Caramel Cream Cheese Frosting
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Ingredients
- 1/2 cup brown sugar (light or dark)
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/3 cup milk (I used 2%)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 6 tablespoons unsalted butter (cut into about 6 pieces)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sea salt (or coarse salt)
- 2 large eggs
- 1 cup powdered sugar
- 2-3 cups powdered sugar
- 1/2 cup salted caramel sauce
- 1/3 cup vegetable oil (or canola oil)
- 4 ounces full-fat cream cheese (softened but still firm)
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream
Directions
Start by preheating your oven to 350°F (175°C) and line a muffin pan with cupcake liners. This recipe makes about 16 cupcakes.
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Use a fork or a whisk to ensure there are no lumps.
Take a larger bowl and whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy. Add the pumpkin puree and continue to blend until well-mixed.
Gradually add half of the dry ingredients from the first bowl into the wet ingredients. Stir gently, then pour in the milk. Finish by folding in the rest of the dry ingredients, making sure the batter is smooth.
Spoon the batter into the prepared cupcake liners, filling each roughly 2/3 of the way full. Place the pan in the preheated oven and bake for 18-20 minutes. The cupcakes are ready when a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for approximately 10-15 minutes. Then transfer them to a wire rack to cool completely.
For the salted caramel sauce, gently heat granulated sugar in a saucepan over medium heat. Stir until it turns into an amber-colored liquid. Add the butter and whisk continuously until fully melted. Carefully pour in the whipping cream and salt. Stir until combined, then remove from heat and let it cool.
To make the frosting, beat the softened butter in a bowl until smooth. Blend in the cream cheese until the mixture is light and fluffy. Gradually add in 1 cup powdered sugar and then the cooled caramel sauce. Keep mixing until smooth, adding more sugar if needed to reach your preferred consistency. Spread the frosting over the cooled cupcakes and, if desired, drizzle with extra caramel sauce.
Storing Suggestion
These pumpkin cupcakes can be stored in an airtight container and kept in the fridge for up to 3 days. Before serving, allow them to sit at room temperature for about 30 minutes to ensure the frosting softens for a more enjoyable eating experience.
Cooking Tips
If you don’t have cream cheese on hand, mascarpone is a great substitute for the frosting. Make sure to use pure pumpkin puree and not the pie filling for an authentic taste. A bit more nutmeg can add warmth if you like extra flavor.
Serving Suggestions
These cupcakes pair beautifully with a warm cup of spiced chai or a latte. You can also garnish with a sprinkle of cinnamon on top of the frosting or add a pecan for extra crunch. Consider serving them alongside apple slices or a fresh fruit salad for a refreshing touch.
Ingredient Substitutions
If you’re short on brown sugar, a mix of molasses and granulated sugar works well as a substitute. For a fluffier texture, substitute half of the all-purpose flour with cake flour. Almond milk is a good alternative for those avoiding dairy.
Seasonal Variations
To keep up with the season, consider adding a handful of dried cranberries or raisins for a twist. In the winter months, a pinch of allspice gives these cupcakes a festive feel. For spring, swapping pumpkin with mashed sweet potatoes adds a fun freshness.
Allergen Information
This recipe contains dairy, eggs, and gluten. For those with allergies, consider using gluten-free flour alternatives. Plant-based cream cheese and butter can be used to make it dairy-free, while flax eggs (a mixture of water and ground flaxseed) serve as a vegan egg substitute.
FAQ
Can I make these cupcakes ahead of time?
Yes, you can definitely prepare these cupcakes a day in advance. Once baked, allow them to cool completely before storing in an airtight container. Keep the frosting separate if making the day before and frost the day of serving for best results.
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree is a great choice. Just ensure it’s well-drained and has a similar consistency to canned pumpkin. This will help maintain the texture of the cupcakes and ensure they bake evenly.
Is there a vegan option for this recipe?
Yes, a vegan version is doable. Use plant-based milk and cream cheese. Swap eggs with flax eggs—a mix of 1 tablespoon ground flaxseed with 3 tablespoons of water per egg. Additionally, dairy-free butter can replace traditional butter and cream in the caramel sauce.
Can I freeze these cupcakes?
Certainly! Freeze unfrosted cupcakes by wrapping each individually in plastic wrap and placing them in a zip-top bag. They can be frozen for up to two months. Thaw them completely and then frost before serving.
What if I don’t have salted caramel sauce?
You can easily make your own by gently melting sugar until it caramelizes, adding butter, and then incorporating heavy cream and salt. Alternatively, any store-bought caramel sauce can also do the trick.
How can I enhance the flavor of the frosting?
To amp up the frosting’s flavor, consider adding a hint of vanilla extract or a sprinkle of cinnamon. You might even swirl in a bit of extra caramel sauce to create a delightful marbled effect throughout the frosting.
Pumpkin Cupcakes With Caramel Cream Cheese Frosting
Ingredients
- 1/2 cup brown sugar light or dark
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/3 cup milk I used 2%
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup pure pumpkin puree NOT pumpkin pie filling
- 6 tablespoons unsalted butter cut into about 6 pieces
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sea salt or coarse salt
- 2 large eggs
- 1 cup powdered sugar
- 2-3 cups powdered sugar
- 1/2 cup salted caramel sauce
- 1/3 cup vegetable oil or canola oil
- 4 ounces full-fat cream cheese softened but still firm
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream
Instructions
- Preheat your oven to 350F. Line muffin pans with cupcake papers for about 14-16 cupcakes.
- In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk the oil, white sugar, brown sugar, and eggs until smooth. Then, incorporate the pumpkin puree until well blended.
- Blend half of the dry mixture into the pumpkin blend, then add the milk. Finally, add the remaining dry ingredients until the batter is lump-free.
- Fill the lined muffin cups about 2/3 to 3/4 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10-20 minutes, then carefully transfer to a wire rack.
- To make the salted caramel sauce, melt sugar in a saucepan over medium heat until amber-colored. Whisk in butter, then cream, and mix in salt. Cool before using.
- For the frosting, beat softened butter until smooth. Mix in cream cheese, powdered sugar, and salted caramel. Adjust sweetness as needed. Frost cupcakes and drizzle with caramel.
