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Pumpkin Cupcakes with Caramel Cream Cheese Frosting

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Moist, fluffy and tender – these pumpkin cupcakes with caramel cream cheese frosting make for the most delicious fall treat. The cupcakes have a warm pumpkin flavor. Then the caramel cream cheese frosting is creamy, a little tangy and filled with salted caramel sauce.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup caramel sauce
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in pumpkin puree and vanilla.
  5. Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly among prepared cupcake liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. For the frosting: Beat cream cheese and butter together until smooth and creamy.
  10. Gradually add powdered sugar and beat until well combined.
  11. Mix in caramel sauce, vanilla extract, and salt until smooth.
  12. Frost cooled cupcakes and drizzle with additional caramel sauce if desired.

Notes

For best results, ensure all ingredients are at room temperature before beginning. Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal flavor and texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-cupcakes-caramel-frosting-3/