Description

Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich Salted Caramel Cream Cheese Frosting. Infused with classic fall spices like cinnamon and pumpkin spice, these cupcakes offer a perfect balance of sweetness and warmth. The optional salted caramel filling adds an indulgent surprise, making them an irresistible treat for autumn gatherings or year-round enjoyment.

Ingredients

Scale

Cupcakes

1 and ½ cups All purpose flour
1 and 1/2 teaspoons Pumpkin spice
1 teaspoon Ground cinnamon
1 and ½ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Canned pumpkin purée
2 large Eggs, room temperature
1 teaspoon Pure vanilla extract
½ cup Vegetable oil
¾ cup Light brown sugar, packed
¼ cup Granulated sugar
⅓ cup Buttermilk, room temperature

Frosting

1 recipe Salted Caramel Cream Cheese Frosting (ingredients not specified in original recipe)

Additional

1 recipe Homemade Salted Caramel Sauce (ingredients not specified in original recipe)

Instructions

Prepare Salted Caramel Sauce: Make one batch of homemade salted caramel sauce according to the recipe and allow it to cool completely or chill it overnight before using.
Preheat Oven and Prep Pans: Preheat your oven to 350°F (177°C). Line a standard cupcake pan with paper liners, and prepare a second pan with 4-6 liners as extra support. This recipe yields 16-18 cupcakes.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, pumpkin spice, ground cinnamon, baking powder, baking soda, and salt. Whisk to combine evenly.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, pure vanilla extract, vegetable oil, light brown sugar, granulated sugar, and buttermilk until the mixture is smooth and uniform.
Combine Mixtures: Add the dry flour mixture into the wet pumpkin mixture. Whisk gently until just combined, creating a smooth batter without lumps.
Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
Bake the Cupcakes: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. After baking, leave the cupcakes in the pan for 5 minutes to cool slightly.
Cool Completely: Transfer the cupcakes to a wire rack and allow them to cool entirely before frosting. Meanwhile, prepare the Salted Caramel Cream Cheese Frosting.
Optional Caramel Filling: Use the bottom of a piping tip or an apple corer to create a small hole in the top center of each cupcake. Fill each hole with the cooled salted caramel sauce.
Frost Cupcakes: Pipe the cream cheese frosting onto each cupcake using a piping bag fitted with a large star tip such as a Wilton 1M. Optionally, drizzle additional salted caramel sauce over the frosting for extra flavor and decoration.
Serve and Enjoy: Your Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting are ready to be enjoyed at any festive occasion or as a comforting dessert treat.

Notes

The caramel sauce and cream cheese frosting recipes are key components and should be prepared ahead of time as indicated.
To achieve room temperature eggs and buttermilk quickly, you can leave them out of the fridge for about 30 minutes before starting.
Filling cupcakes with salted caramel is optional but adds wonderful moisture and flavor complexity.
Use fresh spices for the best aromatic impact in your pumpkin cupcakes.
These cupcakes keep well in an airtight container refrigerated for up to 3 days.
Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Cupcakes, Salted Caramel, Cream Cheese Frosting, Fall Dessert, Autumn Baking, Homemade Cupcakes, Pumpkin Spice