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Overhead shot of a pumpkin cupcake topped with caramel cream cheese frosting, visible spices, and caramel drizzle.

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Pumpkin cupcakes with caramel cream cheese frosting feature spiced pumpkin cake topped with salted caramel and creamy frosting.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 380 kcal

Ingredients
  

Pumpkin Cupcakes

  • 1 1/2 cups all-purpose flour 188g
  • 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, 80ml
  • 3/4 cup white sugar 150g
  • 1/2 cup brown sugar light or dark, 110g
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup pure pumpkin puree NOT pumpkin pie filling, 170g
  • 1/3 cup milk I used 2%, 80ml

Salted Caramel Sauce

  • 1 cup granulated sugar 200g
  • 6 tablespoons unsalted butter cut into about 6 pieces, 85g
  • 1/2 cup whipping cream 120ml
  • 1/2 teaspoon sea salt or coarse salt

Cream Cheese Caramel Frosting

  • 3/4 cup unsalted butter softened but still firm, 170g
  • 4 ounces full-fat cream cheese softened but still firm, 113g
  • 2-3 cups powdered sugar 240-360g
  • 1/2 cup salted caramel sauce 120ml

Instructions
 

Pumpkin Cupcakes

  • Preheat oven and line tins:

    Set the oven to 350°F (175°C). Insert baking papers into muffin tins. The recipe yields 14-16 cupcakes; line one full pan and a few papers in the middle of a second pan.

  • Whisk dry ingredients:

    In a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt with a whisk.

  • Mix wet ingredients:

    In a large separate bowl, whisk oil, white sugar, brown sugar, and eggs until smooth. Add pumpkin and whisk until uniform.

  • Combine wet and dry:

    Incorporate half the flour mixture into the pumpkin mixture with a whisk, then add milk. Whisk in the remaining flour mixture until no lumps appear.

  • Fill cupcake liners:

    Divide batter among the lined tins, filling each 2/3 to 3/4 full. Expect 14-16 cupcakes. Avoid cramming batter into 12 cups to prevent overflow.

  • Bake cupcakes:

    Bake for 18-20 minutes until a toothpick inserted in the center emerges clean.

  • Cool cupcakes:

    Let cupcakes cool in the pan for 10-20 minutes, then transfer to a wire rack to cool completely.

Salted Caramel Sauce

  • Prep caramel ingredients:

    Prep all caramel sauce ingredients before starting.

  • Melt sugar:

    Place granulated sugar in a medium saucepan over medium heat. Stir occasionally; sugar will clump then liquefy to a deep amber.

  • Add butter to caramel:

    When sugar is fully melted and lump-free, add butter while whisking constantly. The mixture will bubble vigorously.

  • Add cream to caramel:

    After butter is fully melted and blended, lower heat to low and whisk in cream until smooth and evenly colored.

  • Season and cool caramel:

    Take off heat and whisk in salt. Allow caramel to cool completely before using in frosting.

Cream Cheese Caramel Frosting

  • Beat butter:

    Beat softened butter until creamy.

  • Add cream cheese:

    Add cream cheese and mix just until combined.

  • Add sugar and caramel:

    Beat in 1 cup powdered sugar, then 1/2 cup of fully cooled salted caramel sauce. (The sauce recipe makes about 1 cup; do not use all.)

  • Adjust sweetness:

    Continue beating in remaining powdered sugar, 1/2 to 1 cup at a time, until sweetness is to your liking. If needed, add 1 tablespoon cream.

  • Frost cupcakes:

    Frost cooled cupcakes using a knife or a piping bag with a 1M tip. Optionally drizzle extra caramel sauce on top.
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