Salted Caramel Pumpkin Cupcakes

During the fall and winter months, what flavor do you crave most in your desserts?

If the answer is Pumpkin or Caramel, then this recipe is right up your alley! 

These Salted Caramel Pumpkin Cupcakes have a rich pumpkin cupcake filled with your favorite fall spices and topped with a caramel cream cheese frosting and an extra drizzle of caramel because no one can ever have enough caramel, right? 

Ingredients:  

Pumpkin Cupcakes

1 ¼ C flour

¼ C cornstarch

1 tsp baking powder

½ tsp baking soda

¼ tsp kosher salt

1 ½ tsp ground cinnamon

⅛ tsp ground cloves

⅛ tsp ground nutmeg

½ C canola oil

⅔ C light brown sugar, packed

⅔ C sugar

2 large eggs

1 ½ tsp pure vanilla extract

1 C pumpkin puree

⅓ C whole milk

Caramel Cream Cheese Frosting

1 – 8 oz box, cream cheese, softened

¼ C unsalted sweet cream butter, softened

2 C powdered sugar

2 tbsp salted caramel sauce

3-5 tbsp heavy whipping cream

½ C salted caramel sauce 1 squeeze bottle

1 large piping bag with a star tip

Instructions:  

Step 1: Preheat oven to 350 degrees and line a cupcake pan with cupcake liners

Step 2: Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and the cloves

Step 3: Using another large bowl, beat together the oil, brown sugar, and sugar until combined

Step 4: Beat in the eggs and vanilla until

Step 5: Gradually beat in the pumpkin puree

Step 6: Gradually beat in the dry ingredients until combined

Step 7: Scoop batter into the cupcake liners about ¾ way full

Step 8: Bake in the oven for 21 minutes or until a toothpick comes out clean

Step 9: Allow to cool completely

Step 10: Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream

Step 11: Continue beating until creamy and stiff with peaks

Step 12: Scoop frosting into a piping bag

Step 13: Frost cooled cupcakes

Step 14: Pour the ½ C of caramel sauce into the squeeze bottle Drizzle over the frosting

Step 15: Enjoy

The perfect way to celebrate the season is with these scrumptious Salted Caramel Pumpkin Cupcakes. 

How many of these bite-sized Salted Caramel Pumpkin Cupcakes could you eat? 

Salted Caramel Pumpkin Cupcakes

laura

These Salted Caramel Pumpkin Cupcakes are filled with your favorite fall spices, topped with a cream cheese frosting, caramel frosting, and an extra drizzle of caramel.

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Course Desserts

Cuisine American

Ingredients

  

• 1 ¼ C flour
• ¼ C cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• 1 ½ tsp ground cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• ½ C canola oil
• ⅔ C light brown sugar packed
• ⅔ C sugar
• 2 large eggs
• 1 ½ tsp pure vanilla extract
• 1 C pumpkin puree
• ⅓ C whole milk

Caramel Cream Cheese Frosting

• 1 - 8 oz box cream cheese, softened
• ¼ C unsalted sweet cream butter softened
• 2 C powdered sugar
• 2 tbsp salted caramel sauce
• 3-5 TBSP heavy whipping cream
• ½ C salted caramel sauce
• 1 squeeze bottle
• 1 large piping bag with star tip

Instructions

 

• Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
• Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and the cloves
• Using another large bowl, beat together the oil, brown sugar, and sugar until combined
• Beat in the eggs and vanilla until
• Gradually beat in the pumpkin puree
• Gradually beat in the dry ingredients until combined
• Scoop batter into the cupcake liners about ¾ way full
• Bake in the oven for 21 minutes or until a toothpick comes out clean
• Allow to cool completely
• Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
• Continue beating until creamy and stiff with peaks
• Scoop frosting into a piping bag
• Frost cooled cupcakes
• Pour the ½ C of caramel sauce into the squeeze bottle Drizzle over the frosting
• Enjoy

Keyword Salted Caramel Pumpkin Cupcakes