These Pumpkin Caramel Cupcakes are a tasty fall treat! Moist pumpkin cake is topped with a rich caramel frosting that makes each bite oh-so-tempting.
Just the smell of these cupcakes baking makes me feel cozy inside. I love sharing them at gatherings, and trust me, they disappear fast. Who can resist that caramel goodness? 🎃🍰
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a must for flavor and moisture. If you can’t find it, homemade pumpkin puree works too. Simply roast and blend fresh pumpkin until smooth!
Butter: Unsalted butter gives you control over the saltiness of your cupcakes. If you’re dairy-free, use a plant-based butter as a substitute.
Brown Sugar: If you want to deepen the flavor of your cupcakes, consider replacing some granulated sugar with packed brown sugar. It adds a lovely caramel undertone.
Heavy Cream: For frosting and caramel, you can use whole milk if you’re in a pinch. Just know that the texture may be slightly less rich.
How Do You Get That Perfectly Fluffy Frosting?
The key to fluffy cream cheese frosting is in how you combine the ingredients. Start with softened butter and cream cheese, beating them well together for a creamy base.
- Add powdered sugar gradually to avoid a cloud of sugar dust in your kitchen.
- Beat on medium speed until combined, then switch to high speed for a few minutes to incorporate air, making it fluffy.
- If it feels too thick, add a splash of heavy cream or milk until it reaches your desired texture.
This technique ensures your frosting is light, airy, and perfect for piping. Don’t skip the beating part—it makes all the difference!
What’s the Best Way to Avoid Burning Your Caramel Sauce?
Making caramel can be tricky, but here’s how to get it right without burning it:
- Use a heavy-bottomed saucepan to ensure even heat distribution.
- Stir continuously while the sugar melts, keeping an eye on the color. It should turn golden amber, not dark brown.
- As soon as you see the right color, promptly add the butter to cool it down and stop the cooking process.
- Always have your cream warmed and ready to add slowly, whisking constantly to prevent a seizing or splattering mess.
With these ingredients and techniques, your Pumpkin Caramel Cupcakes will not only taste fantastic but also look delightful. Happy baking!
Pumpkin Caramel Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk (to adjust consistency)
For the Caramel Drizzle:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, diced
- 1/2 cup heavy cream, warmed
- Pinch of salt (optional)
How Much Time Will You Need?
Making these delicious cupcakes will take about 30 minutes for preparation and around 20 minutes for baking. Once they cool down, you can frost them and drizzle with caramel. Overall, set aside about 1.5 hours to enjoy this cozy baking project!
Step-by-Step Instructions:
1. Prepare the Cupcakes:
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This mixture brings all the warm flavors together!
Then, in a large mixing bowl, beat the softened butter and sugar together until it’s nice and fluffy. This should take a few minutes! Next, add the eggs one at a time, mixing well after each addition. After that, stir in the pumpkin puree and vanilla extract until everything is well combined.
Now it’s time to combine the wet and dry ingredients. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix! Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake them in the preheated oven for 18-22 minutes, or until a toothpick comes out clean. Once baked, let the cupcakes cool completely on a wire rack before frosting.
2. Make the Caramel Sauce:
In a medium saucepan, add the sugar over medium heat and stir constantly with a heat-resistant spatula or whisk. Watch as the sugar melts and turns into a thick amber liquid—be sure not to burn it! Once it’s fully melted and smooth, immediately add the diced butter and whisk until melted and combined.
Now, slowly drizzle in the warmed heavy cream while continuing to whisk (it may bubble up a bit!). Once combined, remove it from heat and if you like, stir in a pinch of salt. Allow the caramel to cool to room temperature, but keep it pourable for drizzling!
3. Prepare the Frosting:
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. Next, add the vanilla extract and enough heavy cream or milk to achieve your desired piping consistency.
For that final touch, beat the frosting for an additional 2-3 minutes, so it becomes light and fluffy. This makes it perfect for piping onto your cupcakes!
4. Assemble the Cupcakes:
Using a piping bag fitted with a large star tip, frost each cooled cupcake with the cream cheese frosting in a beautiful swirl. Then, drizzle the caramel sauce generously over the top of the frosting. Isn’t it looking delicious already?
Serve immediately or refrigerate until you’re ready to serve. If refrigerated, let the cupcakes come to room temperature for the best flavor before enjoying!
These moist, warmly spiced pumpkin cupcakes topped with luscious cream cheese frosting and a decadent caramel drizzle are perfect for fall celebrations or any time you want a cozy treat. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use homemade pumpkin puree by roasting fresh pumpkin and blending it until smooth. Just make sure to remove as much water as possible for the best results in texture and flavor.
What Can I Substitute for Cream Cheese in the Frosting?
If you’re looking for a substitute, you can use mascarpone cheese or Greek yogurt for a lighter option. Keep in mind that the flavor profile will be a bit different, but it will still be delicious!
How Should I Store Leftover Cupcakes?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you prefer, you can also refrigerate them for up to a week, just let them come to room temperature before serving for the best taste.
Can I Freeze These Cupcakes?
Yes! You can freeze the unfrosted cupcakes for up to 3 months. Make sure to wrap each cupcake tightly in plastic wrap and then place them in a freezer bag. Thaw at room temperature when you’re ready to frost and enjoy!
