Description
These moist pumpkin cupcakes are topped with creamy salted caramel frosting and drizzled with extra caramel for the ultimate fall dessert treat.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup brown sugar (packed)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- ½ cup salted caramel sauce
- 2 cups powdered sugar
- extra salted caramel sauce for drizzling
Instructions
- Heat your oven to 350°F and put cupcake liners in your muffin pan.
- Mix pumpkin puree, brown sugar, oil, eggs, and vanilla in a big bowl until smooth.
- Grab another bowl and stir together flour, pumpkin spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and fold gently until just mixed.
- Fill each liner about three-quarters full with batter and pop them in the oven.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Let them cool in the pan for 5 minutes, then move them to a wire rack.
- Beat cream cheese and butter together until light and fluffy.
- Add the salted caramel sauce to your frosting and beat until mixed.
- Slowly add powdered sugar while beating until the frosting is thick enough to pipe.
- Frost each cooled cupcake with a generous swirl.
- Drizzle extra caramel sauce on top for the finish.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385 kcal