Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe

I perfected a recipe for Pumpkin Cake With Caramel Cream Cheese Frosting using pumpkin puree, all-purpose flour, pumpkin pie spice, cream cheese, and salted caramel sauce. I combined these ingredients for moist cupcakes filled with character. Every bite unfolds layers of spice and dessert charm that keep me coming back.

I love making these Pumpkin Cupcakes With Caramel Cream Cheese Frosting because they always surprise me with their moist, fluffy texture and tender crumb. I first discovered this recipe when I was searching for a fall recipe dessert that wasn’t overly fussy and it turned out to be perfect.

I start by mixing 2 cups all-purpose flour, 1 cup canned pumpkin puree, and a few other basics like 1 1/2 cups granulated sugar and 1/2 cup vegetable oil. Adding in 2 large eggs and my favorite pumpkin pie spice really brings out that undeniable warm pumpkin flavor.

Then there’s the frosting. I whip together 8 oz cream cheese, 1/2 cup unsalted butter and 1/4 cup salted caramel sauce to create a tangy yet sweet topping that is simply addictive.

Every bite reminds me of my best pumpkin muffins with cream cheese frosting and keeps me coming back for more.

Why I Like this Recipe

I love how these cupcakes have that real warm pumpkin taste that totally reminds me of fall. The spices in them mix so nice, even if it sometimes comes off a little too intense, it’s still awesome in its own quirky way.

I really dig the tangy, creamy frosting with that salted caramel kick. It might be a bit heavy on the sugar sometimes but it makes every bite feel like a little piece of heaven.

The texture of the cupcakes is super fun too – they’re moist and fluffy, which is perfect when you’re looking for something satisfying that isn’t dry or crumbly.

And overall, I just love how simple the recipe is without being boring. Even with a few little imperfections, I feel like each batch makes a fall treat that’s hearty and comforting.

Ingredients

• All-purpose flour adds structure and carbohydrates for a light, airy cupcake base.
• Pumpkin puree supplies fiber, vitamins, and moisture, making cupcakes naturally soft and flavorful.
• Pumpkin pie spice blends cinnamon, ginger, nutmeg, cloves for warm, inviting aroma and taste.
• Vegetable oil provides tender crumb and healthy fats, perfecting cupcake texture.
• Cream cheese gives tangy, creamy frosting enriched with protein and calcium.
• Salted caramel sauce adds sweetness and a rich, salty contrast to the frosting.
• Powdered sugar sweetens and thickens, balancing flavors in the frosting.
• Eggs bind ingredients and provide moisture for light, fluffy cupcakes.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (or about 1 tsp cinnamon, 1/2 tsp ginger and a pinch each of nutmeg and cloves)
• 1 cup canned pumpkin puree
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup milk
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 to 4 cups powdered sugar, sifted
• 1/4 cup salted caramel sauce (plus extra for drizzling on top)
• 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a muffin pan with cupcake liners.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice (or the mix of cinnamon, ginger, nutmeg and cloves).

3. In a large bowl, mix 1 cup canned pumpkin puree, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1/4 cup milk until it’s well combined.

4. Slowly stir the dry ingredients into the wet mix, just until everything comes together. Don’t overmix or your cupcakes might turn out tough.

5. Spoon the batter into the prepared cupcake liners, about two-thirds full, and bake for 18-20 minutes (or until a toothpick poked in the center comes out clean). Let the cupcakes cool completely.

6. For the frosting, beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth and creamy.

7. Gradually add 3 to 4 cups sifted powdered sugar into the cream cheese mixture while mixing on low speed. Keep beating until it’s smooth.

8. Stir in 1/4 cup salted caramel sauce and 1/2 teaspoon vanilla extract. The frosting should be creamy with a slight tang and lots of caramel flavor.

9. Once the cupcakes have cooled, generously frost them with the caramel cream cheese frosting.

10. Drizzle extra salted caramel sauce on top of each cupcake for an extra yummy finish and enjoy your moist, fluffy pumpkin treat.

Equipment Needed

1. Oven (preheat to 350°F as required)
2. Muffin pan with cupcake liners
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Stirring spoon or spatula
8. Electric mixer (or hand mixer)
9. Sifter for powdered sugar
10. Toothpick (for checking doneness)
11. Cooling rack for letting cupcakes cool completely

FAQ

Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe Substitutions and Variations

• All-purpose flour – If you dont have all-purpose flour, you can try using a gluten free blend or whole wheat pastry flour for a nuttier taste.
• Pumpkin pie spice – In a pinch, mix 1 tsp cinnamon, 1/2 tsp ginger and a pinch each of nutmeg and cloves instead of pre-mixed spice.
• Vegetable oil – You can substitute with canola oil or melted coconut oil if you prefer a slightly tropical twist.
• Cream cheese – If you’re out, mascarpone or even full fat Greek yogurt (strained) works pretty well as a replacement.
• Salted caramel sauce – Try making your own quick caramel sauce and add a pinch of salt, or use butter caramel sauce if available.

Pro Tips

Here are a few pro tips to level up your cupcakes:

1. Make sure your eggs, cream cheese, and butter are at room temperature before you start so everything mixes together more smoothly.
2. When you add your dry ingredients to the wet, mix it just until combined. Overmixing can make the cupcakes come out tough and heavy.
3. Sift your powdered sugar before using it in the frosting, this helps get rid of lumps so your frosting turns out super smooth.
4. If you want that extra boost of flavor, try chilling your frosting for a few minutes before spreading it. This makes it easier to work with and gives your cupcakes a neat finish.