Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
These Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting are the ultimate fall treat! The rich pumpkin flavor pairs perfectly with the sweet and salty cream cheese frosting, making them a delightful choice for any occasion. Whether you’re celebrating Thanksgiving, hosting a party, or simply craving something sweet, these cupcakes are sure to impress. Their unique combination of flavors and textures will leave everyone wanting more!
Why You’ll Love This Recipe
- Delicious Flavor: The blend of pumpkin spice and salted caramel creates a rich taste that is perfect for fall.
- Moist Texture: These cupcakes stay moist and fluffy thanks to the pumpkin purée and buttermilk.
- Easy to Make: Simple steps make this recipe accessible for bakers of all levels.
- Versatile Occasion: Great for parties, potlucks, or just a cozy night in.
- Eye-Catching Presentation: The swirls of frosting topped with caramel sauce make these cupcakes visually stunning.
Tools and Preparation
To create your Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting, gather your tools. Having the right equipment will make your baking experience smooth and enjoyable.
Essential Tools and Equipment
- Cupcake pan
- Paper liners
- Mixing bowls (medium and large)
- Whisk
- Piping bag with star tip
- Wire rack
Importance of Each Tool
- Cupcake pan: Essential for shaping your cupcakes evenly as they bake.
- Mixing bowls: Allows you to mix ingredients separately without mess.
- Piping bag with star tip: Perfect for creating beautiful frosting swirls on your cupcakes.
Ingredients
These Pumpkin Cupcakes are made with a moist pumpkin cupcake filled with salted caramel sauce and topped with a delicious Salted Caramel Cream Cheese Frosting. A perfect and fun dessert for the fall season!
Dry Ingredients
- 1 and ½ cups All-purpose flour
- 1 and ½ teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
Toppings
- 1 recipe of my Salted Caramel Cream Cheese Frosting
- 1 recipe of my Homemade Salted Caramel Sauce
How to Make Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Step 1: Prepare the Salted Caramel Sauce
Prepare one recipe of my Homemade Salted Caramel Sauce and allow it to cool completely or chill overnight.
Step 2: Preheat the Oven
Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 4-6 liners. This recipe makes about 16-18 cupcakes.
Step 3: Mix Dry Ingredients
In a medium mixing bowl, sift together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
Step 4: Mix Wet Ingredients
In a separate large mixing bowl, add the pumpkin purée, eggs, vanilla extract, vegetable oil, both sugars, and buttermilk. Whisk until combined and smooth.
Step 5: Combine Wet and Dry Mixtures
Add the flour mixture to the pumpkin mixture. Whisk until fully combined and smooth. Fill each liner about two-thirds full.
Step 6: Bake the Cupcakes
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow cupcakes to cool in the pan for 5 minutes.
Step 7: Cool Completely
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely before decorating. Meanwhile, make one recipe of my Salted Caramel Cream Cheese Frosting.
Step 8: Fill with Salted Caramel (Optional)
Use the bottom of a piping tip or an apple corer to cut a hole out of the top of each cupcake. Fill with Salted Caramel Sauce.
Step 9: Frost the Cupcakes
Transfer cream cheese frosting to a piping bag fitted with a large star tip (I used Wilton 1M) and pipe a swirl onto each cupcake. Drizzle with more salted caramel sauce if desired. Enjoy!
How to Serve Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
These delightful Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting can be enjoyed in various ways that enhance their flavor and presentation. Here are some serving suggestions to elevate your cupcake experience.
For a Festive Gathering
- Serve on a decorative platter adorned with autumn leaves for a seasonal touch.
- Pair with spiced apple cider for a cozy fall-themed treat.
As a Sweet Treat
- Enjoy them warm from the oven, allowing the frosting to slightly melt for an indulgent experience.
- Top with chopped nuts, such as pecans or walnuts, to add a crunchy texture.
For Kids’ Parties
- Create fun cupcake toppers using themed picks or edible decorations.
- Encourage kids to decorate their own cupcakes with sprinkles and additional caramel sauce.
With Coffee or Tea
- Pair these cupcakes with a rich dark roast coffee or chai tea to complement the pumpkin flavor.
- Serve alongside whipped cream for an extra treat.
How to Perfect Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
To ensure your Pumpkin Cupcakes turn out perfectly every time, consider these helpful tips.
- Use room temperature ingredients: This helps create a smooth batter and ensures even baking.
- Don’t overmix the batter: Mix just until combined to keep the cupcakes light and fluffy.
- Check doneness carefully: Use a toothpick; it should come out with moist crumbs, not wet batter.
- Cool completely before frosting: This prevents the frosting from melting and maintains its shape.
- Make ahead: You can prepare the cupcakes in advance and frost them closer to serving time for optimal freshness.
- Experiment with flavors: Add chocolate chips or dried cranberries for additional flavor variations.
Best Side Dishes for Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
These Pumpkin Cupcakes pair wonderfully with various side dishes that complement their flavors. Here are some excellent options:
- Spiced Apple Cider: A warm drink that enhances the fall flavors of the cupcakes.
- Creamy Vanilla Ice Cream: A scoop adds richness and balances the sweetness of the cupcakes.
- Candied Pecans: These provide a crunchy texture that contrasts beautifully with the soft cupcake.
- Cheese Platter: Include aged cheddar or blue cheese for a savory contrast to sweet flavors.
- Pumpkin Soup: A comforting starter that keeps with the pumpkin theme of your dessert.
- Roasted Sweet Potatoes: Their natural sweetness pairs well, making it a great side dish option.
- Caramel Dipped Apples: Use leftover salted caramel sauce for dipping; it ties back to your cupcake theme.
Common Mistakes to Avoid
Baking can be tricky, especially when making Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting. Here are some common mistakes to watch for.
- Using cold ingredients: Make sure your eggs and buttermilk are at room temperature. This helps the batter mix evenly and creates a better texture.
- Overmixing the batter: Mixing too much can lead to dense cupcakes. Mix just until combined for light and fluffy results.
- Skipping the cooling step: Allow the cupcakes to cool completely before frosting. Frosting warm cupcakes can cause it to melt and slide off.
- Not measuring ingredients accurately: Use proper measuring cups and spoons for dry and wet ingredients. Accurate measurements ensure consistent results.
- Ignoring baking time: Keep an eye on your cupcakes as they bake. Overbaking can dry them out, so check for doneness a minute or two early.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover pumpkin cupcakes in an airtight container.
- They will stay fresh in the refrigerator for up to 4 days.
Freezing Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
- Place unfrosted cupcakes in a single layer in a freezer-safe container.
- They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
- Oven: Preheat to 350°F (177°C) and warm for about 5-10 minutes.
- Microwave: Heat on medium power for 10-15 seconds, checking frequently.
- Stovetop: Cover with a lid and heat on low for a few minutes until warmed through.
Frequently Asked Questions
Here are some frequently asked questions about making Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting.
Can I use fresh pumpkin instead of canned?
You can use fresh pumpkin, but make sure it’s cooked and pureed smoothly before using it in the recipe.
How do I make my frosting thicker?
If your salted caramel cream cheese frosting is too thin, try adding more powdered sugar gradually until you reach your desired thickness.
Can I make these cupcakes gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
How do I store leftovers?
Store leftover pumpkin cupcakes in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months without frosting.
Final Thoughts
These Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting are perfect for fall celebrations or any sweet craving. Their rich flavors and soft texture make them irresistible! Feel free to customize the topping with nuts or sprinkles for added fun. Enjoy baking these delightful treats!
Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
- Total Time: 38 minutes
- Yield: Approximately 16 cupcakes 1x
Description
Indulge in the warmth of autumn with these delightful Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting. Each bite features a moist pumpkin cupcake infused with rich pumpkin spice, perfectly complemented by a luscious salted caramel cream cheese frosting. The combination of sweet and salty flavors creates an irresistible treat that’s perfect for fall festivities, Thanksgiving gatherings, or simply satisfying your sweet tooth. Easy to make and visually stunning, these cupcakes are sure to impress family and friends alike.
Ingredients
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoon 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
- Salted caramel sauce (for filling and topping)
- Cream cheese (for frosting)
Instructions
- Prepare homemade salted caramel sauce and let it cool.
- Preheat oven to 350°F (177°C) and line a cupcake pan with liners.
- In a medium bowl, sift together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together pumpkin purée, eggs, vanilla extract, vegetable oil, both sugars, and buttermilk until smooth.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Fill liners two-thirds full and bake for 16-18 minutes until a toothpick comes out clean.
- Cool completely on a wire rack before frosting with salted caramel cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 282
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg
