These fluffy pumpkin caramel cupcakes are a real treat! With spicy pumpkin flavor topped with sweet caramel, they make every bite feel like a fall celebration.
You’ll love how easy they are to make! I like to enjoy them warm with a scoop of ice cream on the side—talk about a sweet combo! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient. If you prefer fresh, you can roast a small pumpkin and blend it until smooth. Just make sure it’s pure pumpkin, not pumpkin pie filling!
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cupcakes their warm flavor. You can swap with pumpkin pie spice if you have that on hand, which is a mix of these spices.
Butter: Unsalted is best for baking as it gives you more control over the saltiness. If you’re out, you can use margarine or a dairy-free alternative like coconut oil for a different flavor.
Buttermilk: If you don’t have buttermilk, simply mix one tablespoon of vinegar or lemon juice into a cup of milk and let it sit for 5-10 minutes to sour.
Cream Cheese: For frosting, you can use mascarpone or whipped coconut cream for a lighter, dairy-free version.
How Do I Make Sure My Cupcakes Are Moist and Fluffy?
Getting the perfect texture is key in cupcake success! Here’s how to ensure they turn out great:
- **Don’t Overmix**: Once you combine wet and dry ingredients, mix just until you no longer see flour. Overmixing can lead to dense cupcakes.
- **Room Temperature Ingredients**: Using eggs and butter at room temperature helps them mix better and create air in the batter, which leads to fluffiness.
- **Check Baking Time**: Start checking a few minutes before the recommended time. Overbaking will dry them out. A toothpick should come out clean or with a few crumbs.
What’s the Best Way to Make a Smooth Caramel Sauce?
Making caramel can be tricky, but following these steps can help:
- **Watch the Sugar**: Stir constantly until it melts and becomes amber. Don’t walk away—it can burn quickly!
- **Add Butter Gradually**: When adding the butter, make sure it’s cut into pieces to help it melt evenly.
- **Warm the Cream**: Use warm cream when adding to the caramel. This prevents the mixture from seizing and helps it come together smoothly.
With these tips, you’re ready to bake some delicious pumpkin caramel cupcakes! Enjoy every bite!
How to Make Delicious Pumpkin Caramel Cupcakes
Ingredients You’ll Need:
For the Pumpkin Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon sea salt (optional, for salted caramel)
How Much Time Will You Need?
Overall, you will need about 1 hour of preparation and baking time, plus cooling time for the cupcakes and caramel. Set aside an additional 30 minutes for frosting and assembling. So, plan for around 2 hours in total, with some patience during cooling!
Step-by-Step Instructions:
1. Prepare the Cupcakes:
First, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a large bowl, use an electric mixer to cream the softened butter and sugar until it becomes light and fluffy. One by one, beat in the eggs, then add the pumpkin puree, buttermilk, and vanilla extract, mixing until everything is combined. Gradually add the dry ingredients to the wet mixture—just mix until you don’t see any flour! Now, fill the cupcake liners about 2/3 full with the batter. Bake for 18-22 minutes. You can check for doneness with a toothpick; it should come out clean. Once done, take them out of the oven and let them cool completely on a wire rack before frosting.
2. Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing around one cup at a time until everything is well combined and smooth. Don’t forget to add the vanilla extract! If your frosting is too soft, chill it for 15-30 minutes in the refrigerator to make it easier to pipe onto the cupcakes.
3. Prepare the Caramel Sauce:
To make the caramel, take a medium saucepan and over medium heat, melt the granulated sugar. Stir it constantly until it turns a deep amber color—be careful not to let it burn! Immediately add the butter, whisking it until melted. Now, very slowly pour in the warmed heavy cream while stirring. It will bubble up, so be cautious! Keep stirring until it’s completely smooth. If making salted caramel, stir in the sea salt now. Allow the caramel to cool slightly—remember, it will thicken as it cools!
4. Assemble the Cupcakes:
Once the cupcakes have completely cooled, it’s time to frost them! Pipe or spread the cream cheese frosting generously onto each cupcake. Then, drizzle the homemade caramel sauce over the top. You can serve them right away or refrigerate until you’re ready to enjoy (just remember to bring them to room temperature for the best taste!).
Enjoy these rich and moist pumpkin cupcakes topped with fluffy cream cheese frosting and a luscious homemade caramel drip—a perfect dessert for any fall gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure it’s properly drained to avoid excess moisture.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. For best results, allow them to come to room temperature before serving to enjoy their full flavor and texture.
Can I Make the Frosting Ahead of Time?
Yes! You can prepare the cream cheese frosting a day in advance. Store it in an airtight container in the refrigerator. Just give it a good stir or re-whip briefly before using to restore its texture.
What If My Caramel Sauce Seizes Up?
If your caramel sauce does seize while mixing in the cream, don’t worry! You can gently reheat it over low heat while stirring to help bring it back together. Adding a splash of water can also help smooth it out.
