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
Scale
- 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