These Pumpkin Caramel Cupcakes are a match made in heaven! With rich pumpkin flavor and sweet caramel drizzle, they’re perfect for fall and any sweet tooth.
Who can resist a cupcake that tastes like a warm hug? I like to serve them at parties, and they disappear in a flash! The combo of pumpkin and caramel is simply irresistible!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of your cupcakes! You can use canned pumpkin, which is convenient, or make your own by roasting and pureeing fresh pumpkin. If you’re in a pinch, butternut squash puree works well too!
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these cupcakes a cozy flavor. Feel free to adjust the spice levels based on your taste! You can use pumpkin pie spice as a shortcut, about 2 teaspoons will do.
Butter: Unsalted butter adds richness. If you need a dairy-free option, substitute with coconut oil or a plant-based butter alternative.
Buttermilk: This adds moisture and tenderness. If you don’t have buttermilk, mix ¼ cup milk with ½ tablespoon vinegar or lemon juice and let it sit for 5-10 minutes. It’ll thicken up nicely!
How Do I Get a Smooth and Creamy Frosting?
Preparing the cream cheese frosting is key to making your cupcakes shine! It’s all about mixing well. Start with room-temperature ingredients for the best results.
- Beat the cream cheese and butter together until they reach a smooth and creamy texture. This usually takes about 2-3 minutes.
- Gradually add powered sugar, one cup at a time. This helps to avoid a powdery mess!
- Mix until fluffy, then add your vanilla extract and blend until fully combined.
How Can I Make the Perfect Caramel Sauce?
Making caramel can be tricky, but with some patience, you can nail it! Remember to stir constantly as the sugar melts to avoid burning.
- Once the sugar turns an amber color, remove from heat before adding butter. This prevents it from cooking too long.
- When adding heavy cream, do so slowly while stirring to manage the bubbling.
- Let it cool slightly before using, but keep it pourable for that delicious drizzle!
These tips will help you create delicious Pumpkin Caramel Cupcakes that your friends and family will love. Happy baking!
How to Make Pumpkin Caramel Cupcakes
Ingredients You’ll Need:
For the Pumpkin Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (pureed cooked pumpkin or canned pumpkin)
- ½ teaspoon vanilla extract
- ¼ cup buttermilk
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Caramel Drizzle:
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, cut into pieces
- ¼ cup heavy cream
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and around 20 minutes to bake. Plus, you’ll need some extra time for cooling and decorating. Overall, set aside about 1 hour to create these delicious pumpkin caramel cupcakes.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make it easier to remove the cupcakes later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices: cinnamon, ginger, nutmeg, and cloves. This will help evenly distribute all the dry ingredients. Set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy—about 3-4 minutes. This will add air to your cupcakes, making them light.
4. Add the Eggs, Pumpkin, and Vanilla:
Add the eggs one at a time to the butter and sugar mix, beating well after each addition. Then, mix in the pumpkin puree and vanilla extract until everything is well combined.
5. Combine Wet and Dry Ingredients:
Alternate adding the bowl of dry ingredients and the buttermilk to the wet mixture. Start with the dry ingredients and end with them. Mix just until everything is combined—don’t overmix!
6. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about 2/3 full to allow for rising.
7. Bake the Cupcakes:
Bake in the preheated oven for about 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes.
8. Cool Completely:
Transfer the cupcakes to a wire rack to cool completely before frosting them.
9. Prepare the Cream Cheese Frosting:
While the cupcakes are cooling, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, mixing well. Add vanilla extract and mix again until light and fluffy.
10. Make the Caramel Drizzle:
In a medium saucepan over medium heat, place the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color. Carefully add the butter and stir until completely melted. Slowly add the heavy cream while stirring (the mixture will bubble). Stir until smooth, then sprinkle in a pinch of salt.
11. Cool the Caramel:
Let the caramel cool slightly but keep it pourable for drizzling.
12. Frost and Drizzle:
Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting on top. Generously drizzle the caramel sauce over the frosting.
13. Serve and Enjoy:
Now it’s time to dig in! Serve these delightful cupcakes at your next gathering or whenever you’re in the mood for a delicious treat.
This recipe yields about 12 cupcakes—perfect for sharing during cozy fall get-togethers or just because you love pumpkin treats!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! You can make a quick substitute by adding ½ tablespoon of vinegar or lemon juice to ¼ cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly, and it will work perfectly in your cupcakes.
How Can I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, they can be refrigerated for up to a week. Just be sure to separate layers with parchment paper to avoid smushing the frosting!
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! To do so, wrap them tightly in plastic wrap and then place them in a freezer-safe container. They’ll keep well for up to 3 months. Just thaw at room temperature and top with fresh frosting once you’re ready to serve them.
What If I Don’t Have Cream Cheese?
If you find yourself without cream cheese, you can use mascarpone cheese for a similar creaminess and tangy flavor. Alternatively, whipped heavy cream mixed with powdered sugar can create a light frosting, though it won’t be as rich!
