Print

Print Recipe

Light, tender pumpkin cupcakes with cozy fall spices, topped with creamy, tangy caramel cream cheese frosting and a drizzle of luscious salted caramel.

Ingredients

Scale
  • 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% recommended)
  • 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 salted caramel sauce ingredients)

Instructions

  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. In a large bowl, whisk vegetable oil, white sugar, brown sugar, and eggs 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. Avoid overfilling to prevent spilling.
  6. Bake cupcakes for 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 before starting.
  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 syrup.
  11. Whisk in the butter pieces carefully; the mixture will bubble and steam.
  12. Lower heat and slowly whisk in the whipping cream, stirring until sauce is smooth and uniformly colored.
  13. Remove from heat and stir in sea salt; allow caramel to cool completely before use.
  14. Beat the softened unsalted butter until smooth and creamy.
  15. Mix in softened cream cheese and stop mixing once combined to avoid overworking.
  16. Beat in 1 cup powdered sugar, then mix in half of the cooled salted caramel sauce (reserve remaining for drizzle).
  17. Gradually add remaining powdered sugar, 1/2 to 1 cup at a time, until desired sweetness and consistency.
  18. If frosting is too thick, beat in about 1 tablespoon heavy cream to loosen.
  19. Frost fully cooled cupcakes using a knife or piping bag with your choice of tip.
  20. Drizzle additional salted caramel sauce over frosted cupcakes as desired.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that alter taste and texture., For a spice shortcut, replace individual spices with 2 teaspoons pumpkin pie spice or 1 1/2 teaspoons for milder flavor., The salted caramel sauce recipe makes about 1 cup total; use half for frosting and reserve half for drizzling., Use full-fat, brick-style cream cheese softened but not melted for best frosting texture., Avoid overbeating frosting to prevent it from getting too soft; chill if necessary to firm up before decorating., Cupcakes can be made a day ahead, stored in an airtight container at room temperature, and frosted before serving., Unfrosted cupcakes freeze well for up to 2 months; thaw fully in fridge before frosting., Store frosted cupcakes in the fridge up to 3 days; bring to room temperature 20-30 minutes before serving.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-cupcakes-with-caramel-cream-cheese-frosting/