Description
Pumpkin cupcakes with caramel cream cheese frosting deliver autumn’s warmest embrace. Spiced pumpkin cake layers crowned with silky caramel-infused cream cheese frosting promise delightful seasonal comfort that pulls you into fall’s delicious charm.
Ingredients
Scale
Pumpkin Ingredients:
- 1 ½ cups all-purpose flour
- 2 large eggs
- ¾ cup pure pumpkin puree
- ¾ cup white sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- ⅓ cup milk
Spices and Leavening Agents:
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 teaspoons vanilla extract
Caramel and Frosting Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup whipping cream
- ½ teaspoon sea salt
- ¾ cup unsalted butter
- 4 ounces full-fat cream cheese
- 2–3 cups powdered sugar
- ½ cup salted caramel sauce
Instructions
- Preheat the oven to 350°F and prepare muffin tins with paper liners, ensuring enough space for approximately 14-16 cupcakes.
- Combine all dry ingredients in a medium mixing vessel, whisking flour, aromatic spices, leavening agents, and salt until evenly distributed.
- In a separate large bowl, vigorously blend oil, both white and brown sugars, and eggs until the mixture achieves a smooth, homogeneous texture.
- Incorporate pumpkin puree into the sugar mixture, stirring until completely integrated and uniform in color.
- Gradually introduce dry ingredients to the wet mixture, alternating with milk and whisking thoroughly to prevent lumps.
- Carefully distribute batter into prepared muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Transfer muffin tins to preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick that should emerge clean.
- Allow cupcakes to rest in the pan for 15 minutes before transferring to a cooling rack to reach room temperature.
- For caramel sauce, melt granulated sugar in a saucepan over medium heat, stirring occasionally until it transforms into a rich amber liquid.
- Add butter to melted sugar, whisking continuously to prevent burning and create a smooth consistency.
- Reduce heat and carefully pour whipping cream into the caramel, stirring until perfectly blended, then introduce sea salt for a complex flavor profile.
- Remove caramel from heat and allow complete cooling before preparing frosting.
- In a large mixing bowl, cream softened butter until silky, then gently incorporate cream cheese.
- Gradually blend powdered sugar and cooled caramel sauce into the butter mixture, adjusting consistency with cream if necessary.
- Once cupcakes have completely cooled, apply frosting using a piping bag or spatula, creating elegant swirls or smooth coverage.
- Optionally enhance presentation by drizzling additional caramel sauce over the frosted cupcakes for an indulgent finishing touch.
Notes
- Precise measurements and room temperature ingredients ensure the perfect texture and rise of your pumpkin cupcakes.
- Whisking dry and wet ingredients separately prevents lumps and creates a smooth, well-incorporated batter.
- Monitoring sugar while making caramel sauce requires constant attention to avoid burning and achieve a deep amber color.
- Softened butter and cream cheese are crucial for creating a silky, lump-free frosting that spreads beautifully.
- Cooling cupcakes completely before frosting prevents melting and maintains the intricate piped design.
- Drizzling extra caramel sauce adds a luxurious touch and elevates the visual appeal of these decadent treats.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg