Description

Indulge in the delightful flavors of Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting, a perfect treat for the fall season. These scrumptious cupcakes feature a moist pumpkin base enriched with warm spices and filled with luscious salted caramel sauce. Topped with creamy cream cheese frosting and drizzled with extra caramel, they are sure to impress at any gathering, from Thanksgiving feasts to cozy family nights. Not only are these cupcakes easy to make, but they also offer versatility for customization, so you can add your favorite mix-ins like nuts or chocolate chips. Enjoy this irresistible seasonal dessert that captures the essence of autumn.

Ingredients

Scale

1 and ½ cups all-purpose flour
1 and 1/2 teaspoons pumpkin spice
1 teaspoon ground cinnamon
1 and ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup canned pumpkin purée
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup vegetable oil
¾ cup light brown sugar, packed
¼ cup granulated sugar
⅓ cup buttermilk, room temperature
1 recipe of my Salted Caramel Cream Cheese Frosting
1 recipe of my Homemade Salted Caramel Sauce

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Instructions

Prepare one recipe of my Homemade Salted Caramel Sauce and allow it to cool completely or chill overnight.
Preheat the oven to 350°F (177°C) and line a standard cupcake pan with paper liners. Line a second pan with 4-6 liners. This recipe makes about 16-18 cupcakes.
In a medium mixing bowl, sift together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk until combined.
In a separate large mixing bowl, add the pumpkin purée, eggs, vanilla extract, vegetable oil, both sugars, and buttermilk. Whisk until everything is smooth.
Add the flour mixture to the pumpkin mixture. Whisk gently until fully combined. Fill each liner about two-thirds full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cupcakes to cool in the pan for 5 minutes.
Remove cupcakes from the pan and transfer them to a wire rack. Let them cool completely before decorating. Meanwhile, prepare one recipe of my Salted Caramel Cream Cheese Frosting.
Use the bottom of a piping tip or an apple corer to cut out holes from the tops of the cooled cupcakes. Fill each hole with Salted Caramel Sauce.
Transfer cream cheese frosting into a piping bag fitted with a large star tip (I used Wilton 1M) and pipe a swirl onto each cupcake. Drizzle more salted caramel sauce on top if desired. Enjoy!

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 310
Sugar: 22g
Sodium: 250mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg