Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Light, tender, and bursting with cozy fall flavors — these pumpkin cupcakes with caramel cream cheese frosting are my go-to for a simple yet impressive seasonal treat. The cupcakes bring that perfect pumpkin warmth, and the frosting? It’s creamy, tangy, and drizzled with luscious salted caramel for that extra wow factor.

Every autumn, I love finding fresh new ways to enjoy that pumpkin magic we all crave. The cozy spice blend here plays off the super comforting combo of pumpkin and caramel so beautifully — the cinnamon warmth pairs perfectly with the sweet caramel topping. These pumpkin cupcakes are soft and fluffy, staying tender for days, which is always a win in a busy kitchen. They’re just lightly spiced so the caramel cream cheese frosting takes center stage without overpowering the flavor. And the frosting itself is dreamy — creamy, with a touch of tang from the cream cheese and that luscious salted caramel kick that always gets me.

Why These Stand Out

These pumpkin cupcakes hit the sweet spot between just-right spice and smooth, rich sweetness. The cake itself is tender, moist, and filled with the cozy flavors of pumpkin and mild spices. Then, the caramel cream cheese frosting finishes things off with a tangy creaminess and that perfect salted caramel touch—if you’re craving even more caramel, our Caramel Apple Layer Cake is a lovely next bake. Love the pumpkin + cream cheese combo? Try these bite-size Mini Pumpkin Cheesecakes too. Plus, they’re super easy to make—no fancy mixer needed! You can even prepare the caramel ahead of time and freeze the unfrosted cupcakes, making this a stress-free favorite. Whether it’s for a fall party, school snack, or whenever you need a little comfort food, these pumpkin cupcakes always deliver.

• Velvety, fluffy cupcakes brimming with warm pumpkin flavor.
• Caramel cream cheese frosting that’s perfectly balanced between sweet and tangy.
• No special equipment required—mix everything by hand.
• Make ahead: caramel sauce can be prepped early and cupcakes freeze well before frosting.

Cupcake and Sauce Ingredients

• 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 (or canola oil)
• 3/4 cup white sugar
• 1/2 cup brown sugar (light or dark)
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup pure pumpkin puree (NOT pumpkin pie filling)
• 1/3 cup milk (2% works great)
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into chunks
• 1/2 cup whipping cream
• 1/2 teaspoon sea salt or coarse salt
• 3/4 cup unsalted butter, softened but still firm
• 4 ounces full-fat cream cheese, softened but still firm (brick style)
• 2–3 cups powdered sugar
• 1/2 cup fully cooled salted caramel sauce (see above)

Make the Cupcakes and Frosting

1. Preheat oven to 350°F (180°C) and line muffin pans with cupcake liners.
2. Whisk together flour, cinnamon, ground ginger, nutmeg, cloves, baking powder, baking soda, and salt in a medium bowl.
3. Whisk vegetable oil, white sugar, brown sugar, and eggs in a large bowl until smooth and lump-free; whisk in pumpkin puree.
4. Gradually whisk half of the dry flour mixture into the wet pumpkin mixture, then whisk in the milk, then add the remaining flour mixture and whisk until smooth and lump-free.
5. Divide batter evenly into lined muffin cups, filling each about 2/3 to 3/4 full.
6. Bake cupcakes 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cupcakes cool in the pan for 10–20 minutes, then transfer to a wire rack to cool completely.
8. Measure out all ingredients for the salted caramel sauce so they are ready.
9. Place granulated sugar in a medium saucepan over medium heat.
10. Heat the sugar, stirring occasionally, until it clumps, melts, and turns a rich dark amber.
11. Once the sugar is fully melted and lump-free, whisk in the butter pieces carefully as the mixture will bubble and steam.

12. Lower the heat and slowly whisk in the whipping cream, stirring until the sauce is smooth and evenly colored.

    

13. Remove the pan from the heat and stir in the sea salt; allow the caramel to cool completely before using in frosting.
14. Beat the softened unsalted butter until smooth and creamy.
15. Mix in the softened cream cheese and stop mixing as soon as it’s combined to avoid overworking it.
16. Beat in 1 cup powdered sugar, then mix in 1/2 cup of the fully cooled salted caramel sauce (reserve the other 1/2 cup for drizzling).
17. Gradually add the remaining powdered sugar about 1/2 to 1 cup at a time until the frosting reaches your desired sweetness and consistency.
18. If the frosting is too thick, beat in about 1 tablespoon of heavy cream to loosen it.
19. Frost the fully cooled cupcakes using a knife or a piping bag fitted with a tip of your choice.
20. Drizzle additional salted caramel sauce over the frosted cupcakes, if desired.

Baker’s Tips for Perfect Cupcakes

• Always use pure pumpkin puree, not pumpkin pie filling. The puree is key for the right texture and flavor in these cupcakes.
• This recipe yields about 15-16 cupcakes—use two 12-cup muffin pans or bake in batches. Overfilling 12 liners will cause spills, so spread out the batter.
• The salted caramel sauce recipe makes roughly 1 cup total—you’ll use half for the frosting and have extra for drizzling, which really ups the “wow” factor.
• Use full-fat, brick-style cream cheese for the best frosting texture (the same approach used in Moist & Easy Carrot Cake with Cream Cheese Frosting). It should be softened but not warmed or melting.
• Don’t overbeat the frosting, as that can cause it to get too soft. If it feels too floppy for piping, pop it in the fridge for 15-30 minutes to firm up before decorating.

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Notes

1. Pure Pumpkin Only: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Using pie filling will add sugar and spices that change the texture and flavor, so stick with plain puree for the best result.
2. Spice Swap: If you want an easy shortcut, swap all the individual spices for 2 teaspoons of pumpkin pie spice. For a softer spice flavor, use 1 1/2 teaspoons instead.
3. Salted Caramel: The caramel recipe here makes about 1 cup total. You’ll only need 1/2 cup for frosting, so you’ll have extra to drizzle on cupcakes (which is the best part!). If you’re short on time, a thick, high-quality store-bought salted caramel or dulce de leche works. Avoid thin bottles—it’ll make your frosting too runny.
4. Cream Cheese: Always choose full-fat, brick-style cream cheese for frosting. Take it out of the fridge about 15-30 minutes before making frosting so it softens but doesn’t get warm or runny.
5. Nutrition Info: Calories and other details are estimated per cupcake with frosting, not including extra caramel drizzle. Estimates are based on this recipe making 16 cupcakes with all frosting used.
6. Make Ahead: You can bake the cupcakes a day in advance. Let them cool fully, then store in an airtight container at room temperature. Make the caramel sauce up to a day ahead; store cooled in the fridge. Prepare frosting the day you’ll serve.
7. Storage: Keep frosted cupcakes in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes freeze well for up to 2 months; thaw fully in the fridge.

Flavor Swaps and Substitutions

• For a quick spice blend, swap the individual spices for 2 teaspoons of pumpkin pie spice or 1 1/2 teaspoons if you want a gentler flavor.
• Try substituting vegetable oil with melted neutral-flavored butter for a richer cupcake crumb (texture will be a bit different but still delicious).
• If you’re pressed for time, using a thick, high-quality store-bought salted caramel or dulce de leche is a great shortcut (skip any watery, squeeze-bottle sauces for the frosting).
• Make these as mini cupcakes by adjusting the baking time and piping smaller frosting swirls for an adorable bite-sized treat.
• Add some crunch by topping with chopped toasted pecans or walnuts, or sprinkle flaky sea salt on the frosting for a nice contrast. If you love the pumpkin-pecan combo, try our Pumpkin Pecan Dump Cake.
• For dairy-free versions, swap the butter with vegan butter, use a full-fat dairy-free cream cheese alternative, and replace cream in the caramel with coconut cream (results will vary).
• Want gluten-free? Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Texture will be a bit different but just as tasty.

How to Store and Freeze

• Once frosted, store cupcakes upright in an airtight container in the fridge for up to 3 days. Let them come to room temperature for 20-30 minutes before serving for the best texture.
• If you want to freeze, cool the unfrosted cupcakes completely and freeze them in a single layer wrapped or in an airtight container for up to 2 months. Thaw in the fridge overnight and bring to room temp before frosting.
• Store leftover caramel sauce in an airtight jar in the fridge for up to 2 weeks. Warm gently on low heat or brief microwaving before using, stirring until smooth.
• Make frosting on the day you plan to serve for the best texture. If it’s too soft to pipe, chill 15-30 minutes to firm up. If it gets too stiff, let it sit at room temperature for a bit before decorating.
• Never leave cupcakes with cream cheese frosting sitting out for long periods; keep refrigerated when not serving to stay safe. If you need a frosting that tolerates room temperature a bit better, consider using coconut buttercream frosting instead.

Common Questions Answered

1. Can I swap pumpkin pie filling for pumpkin puree? No, pumpkin pie filling has added sugar and spices that change the flavor and texture. Stick with 100% pure pumpkin puree for the best results—it’s the base of rich bakes like Chocolate Pumpkin Cheesecake Cake.
2. Is store-bought caramel okay? Yes! Just pick a thick, high-quality salted caramel or dulce de leche. Avoid thin, squeeze-bottle sauces—they won’t set properly in the frosting.
3. How far ahead can I prep the elements? You can make salted caramel sauce 1-2 days ahead and store it refrigerated. Cupcakes can be baked 1 day ahead (unfrosted) or frozen for up to 2 months. Make frosting the day you’ll serve for the freshest taste.
4. What if my frosting is too soft to pipe? Pop it in the fridge for 15-30 minutes to firm up, then try again. Also, confirm you used full-fat, brick-style cream cheese and softened (not melted) butter.
5. Why did my cupcakes overflow? Overfilling liners leads to spillover. Fill only about 2/3 to 3/4 full and divide batter across two pans or bake in two batches to avoid mess.

6. Can I make these without a mixer? Absolutely! The cupcake batter is mixed by hand, and the frosting can be beaten by hand or with a simple hand mixer.