Pumpkin Cupcakes with Caramel Cream Cheese Frosting are the ultimate treat for any fall gathering.
These Thanksgiving desserts are perfect for celebrating the season, with their moist texture and rich, spicy flavor.
Whether you’re looking for fall cupcakes or delicious pumpkin recipes, these pumpkin desserts will not disappoint. Perfect for pumpkin cupcakes, caramel cream frosting, and even Thanksgiving cupcakes, this recipe is a must-try for anyone who loves baking.
The cream cheese filling combined with caramel sauce creates a dessert that’s both sweet and tangy.
Add this to your list of baking recipes for moist cupcakes that everyone will love.
From spice cupcakes to pumpkin puree cupcakes, and even vanilla pumpkin cupcakes, this recipe covers it all. Enjoy the perfect combination of flavors in these delightful treats!
Pumpkin Cupcakes Ingredients
Each ingredient in these pumpkin cupcakes plays a crucial role in creating the perfect texture and flavor.
- All-Purpose Flour: Provides structure to the cupcakes.
- Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves: The quintessential fall spices that bring warmth and depth.
- Baking Powder & Baking Soda: Help the cupcakes rise to fluffy perfection.
- Salt: Enhances all the flavors.
- Vegetable Oil: Keeps the cupcakes moist and tender.
- White Sugar & Brown Sugar: Adds sweetness and a hint of molasses flavor.
- Eggs: Bind the ingredients together and add richness.
- Vanilla Extract: Adds a subtle vanilla flavor.
- Pure Pumpkin: The star ingredient, adding moisture and that beloved pumpkin flavor.
- Milk: Adds moisture and helps create a tender crumb.
Tips and Notes
Pure Pumpkin: Make sure you’re using 100% pure canned pumpkin puree, not canned pumpkin pie filling. This ensures the right consistency and flavor.
Spices: Feel free to substitute the individual spices with 2 teaspoons of pumpkin pie spice for a slightly different spice profile.
Salted Caramel Sauce: The recipe makes about 1 cup of caramel sauce, but you’ll only need 1/2 cup for the frosting. Use the leftover caramel for drizzling on top or save it for another dessert.
Cream Cheese: Always use full-fat, brick-style cream cheese for the frosting. It should be slightly softened but not warm for the best texture.
Make Ahead Tips: You can make the cupcakes a day in advance and store them in an airtight container at room temperature. The caramel sauce can also be made the day before and stored in the fridge. Make the frosting fresh on the day you plan to serve the cupcakes.
Storage: Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months and thawed in the fridge before frosting.
How to Make Pumpkin Cupcakes with Caramel Cream Cheese Frosting
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line muffin pans with baking papers.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together oil, white sugar, brown sugar, and eggs until smooth. Mix in the pumpkin puree.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fill and Bake: Spoon the batter into the lined muffin tins, filling each about 2/3 to 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 10-20 minutes, then transfer to a wire rack to cool completely.
Salted Caramel Sauce
- Prepare Ingredients: Measure out sugar, butter, cream, and salt.
- Melt Sugar: In a medium saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color.
- Add Butter: Carefully whisk in the butter until fully melted.
- Add Cream: Lower the heat and whisk in the cream until smooth.
- Finish: Remove from heat, stir in the salt, and let the caramel cool completely.
Cream Cheese Caramel Frosting
- Beat Butter and Cream Cheese: Beat the butter until smooth, then mix in the cream cheese until just combined.
- Add Sugar and Caramel: Beat in powdered sugar, 1 cup at a time, followed by 1/2 cup of cooled caramel sauce. Adjust the sweetness by adding more powdered sugar if needed.
- Frost Cupcakes: Frost the cooled cupcakes using a knife or piping bag. Optionally, drizzle with additional caramel sauce.
Storage
- Refrigerate: Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
- Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Thaw in the fridge before frosting.
Enjoy these delightful pumpkin cupcakes with their decadent caramel cream cheese frosting as the perfect fall treat!
Pumpkin Cupcakes with Caramel Cream Cheese Frosting
Treat yourself to irresistible Pumpkin Cupcakes with Caramel Cream Cheese Frosting, perfect for Thanksgiving desserts. These moist, spicy fall cupcakes burst with rich pumpkin flavor, topped with luscious caramel cream frosting and filled with creamy cheese. Easy to make, each bite celebrates fall flavors. Enjoy these vanilla pumpkin cupcakes this season!
Ingredients
Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup pure pumpkin puree
- 1/3 cup milk
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into about 6 pieces
- 1/2 cup whipping cream
- 1/2 teaspoon sea salt
Cream Cheese Caramel Frosting
- 3/4 cup unsalted butter, softened
- 4 ounces full-fat cream cheese, softened
- 2-3 cups powdered sugar
- 1/2 cup salted caramel sauce
Instructions
Pumpkin Cupcakes
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line muffin pans with baking papers.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together oil, white sugar, brown sugar, and eggs until smooth. Mix in the pumpkin puree.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fill and Bake: Spoon the batter into the lined muffin tins, filling each about 2/3 to 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 10-20 minutes, then transfer to a wire rack to cool completely.
Salted Caramel Sauce
- Prepare Ingredients: Measure out sugar, butter, cream, and salt.
- Melt Sugar: In a medium saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color.
- Add Butter: Carefully whisk in the butter until fully melted.
- Add Cream: Lower the heat and whisk in the cream until smooth.
- Finish: Remove from heat, stir in the salt, and let the caramel cool completely.
Cream Cheese Caramel Frosting
- Beat Butter and Cream Cheese: Beat the butter until smooth, then mix in the cream cheese until just combined.
- Add Sugar and Caramel: Beat in powdered sugar, 1 cup at a time, followed by 1/2 cup of cooled caramel sauce. Adjust the sweetness by adding more powdered sugar if needed.
- Frost Cupcakes: Frost the cooled cupcakes using a knife or piping bag. Optionally, drizzle with additional caramel sauce.
Notes
- Pure Pumpkin: Make sure you're using 100% pure canned pumpkin puree, not canned pumpkin pie filling. This ensures the right consistency and flavor.
- Spices: Feel free to substitute the individual spices with 2 teaspoons of pumpkin pie spice for a slightly different spice profile.
- Salted Caramel Sauce: The recipe makes about 1 cup of caramel sauce, but you'll only need 1/2 cup for the frosting. Use the leftover caramel for drizzling on top or save it for another dessert.
- Cream Cheese: Always use full-fat, brick-style cream cheese for the frosting. It should be slightly softened but not warm for the best texture.
- Make Ahead Tips: You can make the cupcakes a day in advance and store them in an airtight container at room temperature. The caramel sauce can also be made the day before and stored in the fridge. Make the frosting fresh on the day you plan to serve the cupcakes.
- Storage: Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months and thawed in the fridge before frosting.
Nutrition Information
Yield
16Serving Size
1 cupcakeAmount Per Serving Calories 537Total Fat 23gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 10gCholesterol 74mgSodium 219mgCarbohydrates 81gFiber 1gSugar 70gProtein 3g