Always use pure pumpkin purée, never pumpkin pie filling to avoid extra sugar and spices affecting taste and texture., Ensure cupcakes are completely cooled before coring and filling to prevent runny caramel and collapsing crumb., Use room-temperature cream cheese and butter for smooth, lump-free frosting., Avoid overmixing batter to keep cupcakes tender using the ‘pumpkin pie method’ where dry and wet ingredients are whisked separately then combined gently., If caramel is too runny, cook it longer to thicken or chill before filling cupcakes., Save a little caramel for drizzling on top to add extra flavor and decorative touch., Cupcakes can be customized by skipping caramel filling, using maple cream cheese frosting, adding nuts, or making vegan or gluten-free substitutions., Store frosted cupcakes in airtight container in refrigerator for 3–4 days; unfrosted cupcakes can be kept at room temperature for 1–2 days or frozen for up to 3 months.