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Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Pumpkin Cupcakes with Caramel Cream Cheese Frosting
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Indulge in the ultimate autumn delight with these Pumpkin Cupcakes with Caramel Cream Cheese Frosting. Moist, fluffy, and bursting with warm pumpkin flavors, these cupcakes are perfectly spiced to evoke the cozy essence of fall. Topped with a decadent caramel cream cheese frosting that brings a tangy twist and a drizzle of salted caramel sauce, each bite is an unforgettable taste experience. Whether you’re hosting a Halloween gathering, celebrating Thanksgiving, or simply enjoying a sweet treat at home, these cupcakes are sure to impress.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil (or canola oil)
  • 3/4 cup white sugar
  • 1/2 cup brown sugar (light or dark)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup pure pumpkin puree (NOT pumpkin pie filling)
  • 1/3 cup milk (I used 2%)
  • 1 cup granulated sugar (for frosting)
  • 6 tablespoons unsalted butter (cut into about 6 pieces)
  • 1/2 cup whipping cream
  • 1/2 teaspoon sea salt (or coarse salt)
  • 3/4 cup unsalted butter (softened but still firm)
  • 4 ounces full-fat cream cheese (softened but still firm)
  • 2–3 cups powdered sugar
  • 1/2 cup salted caramel sauce

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In one bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  3. In another bowl, mix vegetable oil, sugars, eggs, vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually combine the dry ingredients into the wet mixture until just mixed.
  5. Fill each cupcake liner two-thirds full with batter.
  6. Bake for about 20 minutes or until a toothpick comes out clean. Cool on a wire rack.
  7. To make the frosting, beat softened butter and cream cheese until smooth; gradually add powdered sugar and fold in cooled caramel sauce.
  8. Once cooled, frost the cupcakes generously and drizzle with extra caramel sauce if desired.

Nutrition

Find it online: https://livelovecherry.com/pumpkin-cupcakes-with-caramel-cream-cheese-frosting-2/