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Pumpkin Cupcakes with Caramel Cream Cheese Frosting

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Moist, fluffy and tender – these pumpkin cupcakes with caramel cream cheese frosting make for the most delicious fall treat. The cupcakes have a warm pumpkin flavor. Then the caramel cream cheese frosting is creamy, a little tangy and filled with salted caramel sauce.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup caramel sauce
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla extract and pumpkin puree.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly among prepared cupcake liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy.
  10. Gradually add powdered sugar, mixing until combined.
  11. Mix in caramel sauce, vanilla extract, and salt until frosting is smooth and fluffy.
  12. Frost cooled cupcakes and drizzle with additional caramel sauce if desired.

Notes

Ensure all ingredients are at room temperature for best mixing results. Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. For best texture, bring to room temperature before serving. The caramel sauce can be homemade or store-bought.

Nutrition

Find it online: https://www.receipster.com/pumpkin-cupcakes-caramel-frosting-3/

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