Pumpkin Cupcakes With Caramel Cream Cheese Frosting
These Pumpkin Cupcakes With Caramel Cream Cheese Frosting are the perfect treat for fall gatherings. Moist, flavorful, and topped with a rich frosting, they’re a seasonal favorite!
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.