Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Pumpkin Cupcakes with Caramel Cream Cheese Frosting: A Decadent Fall Treat

Autumn is the perfect time to indulge in all things pumpkin, and these Pumpkin Cupcakes with Caramel Cream Cheese Frosting are the ultimate way to celebrate the season. Moist, spiced pumpkin cupcakes are topped with a rich and creamy caramel-infused frosting, making them a hit at any gathering. Whether you’re serving them at a fall party, Thanksgiving dinner, or just because, these cupcakes are sure to impress.

Ingredients

For the Pumpkin Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup vegetable oil (or canola oil)
• ¾ cup white sugar
• ½ cup brown sugar (light or dark)
• 2 large eggs
• 2 teaspoons vanilla extract
• ¾ cup pure pumpkin puree (NOT pumpkin pie filling)
• ⅓ cup milk (I used 2%)

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into 6 pieces
• ½ cup whipping cream
• ½ teaspoon sea salt (or coarse salt)

For the Cream Cheese Caramel Frosting:

• ¾ cup unsalted butter, softened but still firm
• 4 ounces full-fat cream cheese, softened but still firm
• 2-3 cups powdered sugar
• ½ cup salted caramel sauce (from the above recipe)

Directions

Pumpkin Cupcakes:

1. Preheat and Prep:
   • Preheat your oven to 350°F (180°C) and line muffin pans with baking papers. This recipe yields about 14-16 cupcakes, so prepare accordingly.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients:
   • In a large bowl, whisk together the vegetable oil, white sugar, brown sugar, and eggs until smooth and no lumps remain. Add in the pumpkin puree and whisk until fully combined.
4. Combine and Add Milk:
   • Gradually whisk in half of the dry ingredients to the wet ingredients. Once incorporated, whisk in the milk, followed by the remaining dry ingredients, until no lumps remain and the batter is smooth.
5. Bake the Cupcakes:
   • Spoon the batter into the lined muffin tins, filling each cup about ⅔ to ¾ full. This should yield around 14-16 cupcakes. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
   • Allow the cupcakes to cool in the pan for 10-20 minutes before transferring them to a wire rack to cool completely.

Salted Caramel Sauce:

1. Melt the Sugar:
   • In a medium saucepan, heat the granulated sugar over medium heat, stirring occasionally. The sugar will form lumps before melting into a deep amber liquid.
2. Add Butter:
   • Once the sugar is melted, add the butter while whisking constantly. Be careful, as the mixture will bubble up.
3. Add Cream and Salt:
   • After the butter is fully incorporated, reduce the heat and whisk in the whipping cream until smooth. Remove from heat, then whisk in the sea salt. Let the caramel cool completely before using it in the frosting.

Cream Cheese Caramel Frosting:

1. Beat Butter and Cream Cheese:
   • In a large bowl, beat the softened butter until smooth. Add the cream cheese and mix just until combined.
2. Add Powdered Sugar and Caramel:
   • Beat in 1 cup of powdered sugar, followed by ½ cup of the fully cooled salted caramel sauce. Gradually add in the remaining powdered sugar, about ½ to 1 cup at a time, until the frosting reaches your desired sweetness and consistency. If needed, add 1 tablespoon of cream to adjust the texture.
3. Frost the Cupcakes:
   • Once the cupcakes are completely cooled, frost them using a piping bag with a 1M tip or a knife. For extra decadence, drizzle with additional caramel sauce.

Tips for Success

• Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for the smoothest batter and frosting.
• Don’t Overfill the Cups: Fill the cupcake liners only about ⅔ to ¾ full to prevent overflow during baking.
• Cool Completely Before Frosting: Make sure the cupcakes are fully cooled before frosting to avoid melting the cream cheese frosting.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Calories: 380 kcal per serving
• Servings: 14-16 cupcakes

These Pumpkin Cupcakes with Caramel Cream Cheese Frosting are a delightful way to celebrate the flavors of fall. The combination of warm spices in the cupcake and the rich caramel frosting is irresistible, making these cupcakes a crowd-pleaser at any gathering. Enjoy this decadent treat as a sweet finale to your holiday meal or as a special snack on a cozy autumn day!

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