Pumpkin Caramel Cupcakes

Pumpkin caramel cupcakes are the perfect way to celebrate the cozy flavors of fall in a single, delightful bite. Imagine a moist pumpkin-infused cupcake, warmly spiced with cinnamon and nutmeg, topped with a rich swirl of creamy caramel frosting. Each element blends beautifully to create a treat that’s both comforting and indulgent, making these cupcakes a wonderful twist on classic pumpkin desserts.

These cupcakes bring together two beloved flavors—pumpkin and caramel—in a way that feels special but is surprisingly simple to make at home. Whether you’re planning a fall gathering, a Halloween party, or just want to enjoy a sweet treat with your afternoon coffee, pumpkin caramel cupcakes hit the spot. The pumpkin keeps the cake tender and soft, while the caramel frosting adds a luscious, buttery finish that’s irresistible.

What’s great about this recipe is how approachable it is. You don’t need any fancy baking skills or rare ingredients—just pantry staples and a bit of patience. The aroma alone while baking will fill your kitchen with all the comforting scents of autumn, making the process just as enjoyable as the final cupcake. Plus, these cupcakes store well and even taste better the next day, so you can bake ahead or share with friends without worry.

I love how versatile these cupcakes can be, too. You can dress them up with a sprinkle of sea salt for a salted caramel twist or add chopped pecans for a bit of crunch. No matter how you serve them, pumpkin caramel cupcakes are a guaranteed crowd-pleaser and a perfect way to bring seasonal flavor into your home.

Why You’ll Love It

• Perfect Fall Flavor Combo: The warm spices in the pumpkin cake paired with the rich, buttery caramel frosting create a delicious harmony that feels like autumn in every bite.
• Moist and Tender Texture: Thanks to the pumpkin puree, these cupcakes stay moist and soft, so they never feel dry or crumbly.
• Easy to Make at Home: With simple ingredients and straightforward steps, you don’t need to be an expert baker to whip up these crowd-pleasers.
• Great for Any Occasion: Whether it’s a cozy night in, a holiday gathering, or a birthday party, these cupcakes fit right in and impress every time.
• Customizable Toppings: From a sprinkle of sea salt to chopped nuts or even a drizzle of extra caramel, you can easily personalize these cupcakes to your taste.

Ingredient List

For the Pumpkin Cupcakes

• 1 cup pumpkin puree (canned or homemade)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup buttermilk

For the Caramel Frosting

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• Pinch of salt

Ingredient Notes

• I always use pure pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
• Using both granulated and brown sugar in the cupcakes adds depth and moisture.
• Buttermilk helps keep the cupcakes tender and adds a slight tang that balances the sweetness.
• For caramel sauce, a good-quality store-bought brand works well, but homemade caramel really takes this frosting to the next level.
• Don’t skip the pinch of salt in the frosting — it enhances the caramel flavor and balances the sweetness perfectly.

Kitchen Equipment Needed

• Mixing Bowls: For combining dry and wet ingredients separately. I love using glass bowls so I can see everything mixing evenly.
• Electric Hand Mixer or Stand Mixer: Makes creaming the butter and sugars a breeze and ensures a fluffy batter.
• Cupcake/Muffin Pan: You’ll need a standard 12-cup pan to bake the cupcakes evenly.
• Cupcake Liners: For easy cleanup and prettier presentation—go for festive fall designs if you have them!
• Cookie Scoop or Ice Cream Scoop: Helps portion the batter evenly into each liner.
• Cooling Rack: Crucial for letting the cupcakes cool completely before frosting.
• Spatula or Offset Spreader: Great for spreading or piping the caramel frosting neatly.

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with paper cupcake liners.
• Lightly spray the liners with nonstick baking spray if you want to prevent sticking (totally optional, but helpful!).

Pro Tip: Make sure your oven is fully preheated before placing the cupcakes in—this ensures an even rise.

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Step 2: Whisk the Dry Ingredients

• In a medium bowl, whisk together:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp salt
• Mix until well combined and set aside.

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Step 3: Cream Butter and Sugars

• In a large mixing bowl, beat ½ cup softened butter with:
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
• Use a hand or stand mixer on medium speed until the mixture is light and fluffy—about 2–3 minutes.

Pro Tip: Scrape down the sides of the bowl halfway through so everything blends evenly.

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Step 4: Add the Eggs and Pumpkin

• Add in 2 large eggs, one at a time, beating well after each addition.
• Mix in 1 teaspoon vanilla extract and 1 cup pumpkin puree.
• Beat until everything is smooth and creamy.

Pro Tip: Don’t worry if the mixture looks a little curdled after adding the pumpkin—it’ll smooth out once the flour goes in.

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Step 5: Alternate Flour and Buttermilk

• Reduce mixer speed to low.
• Add in the dry ingredients in three parts, alternating with ¼ cup buttermilk.
• Start and end with the flour mixture (flour → buttermilk → flour → buttermilk → flour).
• Mix just until everything is combined—do not overmix.

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Step 6: Fill and Bake

• Use a cookie scoop or spoon to fill each cupcake liner about 2/3 full.
• Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Rotate the pan halfway through baking if your oven has hot spots—this helps all cupcakes bake evenly.

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Step 7: Cool Completely

• Let the cupcakes cool in the pan for about 5 minutes.
• Then transfer them to a wire rack to cool completely before frosting.

Pro Tip: Never frost warm cupcakes—the frosting will melt right off!

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Step 8: Make the Caramel Frosting

• In a large bowl, beat 1 cup softened butter on medium speed until smooth and creamy.
• Add 2 cups powdered sugar, 1 cup at a time, beating well after each addition.
• Pour in ½ cup caramel sauce, 1 tsp vanilla extract, and a pinch of salt.
• Beat for another 2–3 minutes until light and fluffy.

Pro Tip: If the frosting is too soft, chill it for 10–15 minutes before piping or spreading.

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Step 9: Frost and Finish

• Use a piping bag or spatula to frost each cooled cupcake generously.
• Optional: Drizzle with extra caramel sauce or sprinkle with sea salt or chopped pecans for a fancy finish.

Now you’re ready to enjoy your perfectly spiced, sweet, and salty pumpkin caramel cupcakes!

Tips and Tricks for Success

• Use room temperature ingredients: Softened butter, room-temp eggs, and buttermilk mix more evenly and create a smoother batter.
• Don’t overmix the batter: Once you add the flour, mix just until combined to keep the cupcakes light and tender.
• Let cupcakes cool fully before frosting: Even a little warmth can cause your frosting to slide or melt.
• Chill the frosting if needed: If your kitchen is warm or the frosting seems too soft, pop it in the fridge for 10–15 minutes before piping.
• Use a cookie scoop for even cupcakes: This helps every cupcake bake evenly and look consistent.

Ingredient Substitutions and Variations

• No buttermilk? Mix ¼ cup milk with 1 teaspoon white vinegar or lemon juice and let it sit for 5 minutes as a quick DIY substitute.
• Gluten-free version: Swap in your favorite 1:1 gluten-free baking flour blend.
• Dairy-free option: Use plant-based butter and a dairy-free milk + vinegar mixture instead of buttermilk.
• Salted caramel twist: Use salted caramel sauce in the frosting and finish the cupcakes with a sprinkle of flaky sea salt.
• Nutty addition: Fold in ½ cup chopped pecans or walnuts to the batter for a little crunch and extra fall flavor.

Serving Suggestions

• With a hot drink: These cupcakes pair beautifully with a warm chai latte, spiced tea, or strong coffee—especially on a chilly afternoon.
• Topped with a caramel drizzle: Add a final swirl of caramel just before serving for extra flair and indulgence.
• As a Thanksgiving dessert: They’re a great alternative (or addition!) to pumpkin pie on your holiday table.
• At fall gatherings or potlucks: Easy to transport and a guaranteed hit—no slicing or serving utensils needed.
• Personal fave: I love enjoying one (okay, maybe two) with a cozy blanket and a Hallmark fall movie for the full autumn experience!

Storage and Reheating Instructions

• Room temperature: Store unfrosted cupcakes in an airtight container at room temp for up to 2 days.
• Refrigerate if frosted: Keep frosted cupcakes in the fridge for up to 4–5 days—bring to room temp before serving for the best texture.
• Freeze for later: Freeze unfrosted cupcakes for up to 2 months. Wrap individually in plastic wrap and place in a freezer-safe container.
• Thawing: Let frozen cupcakes thaw at room temperature for a few hours before frosting or serving.
• Avoid microwaving: Reheating in the microwave can dry them out—if you must, zap for 5–10 seconds max.

Frequently Asked Questions

How many cupcakes does this recipe make?

You’ll get about 12 standard-sized cupcakes from this recipe. You can easily double it if you’re baking for a crowd!

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure it’s pureed until smooth and not too watery. Roast and blend fresh pumpkin for a homemade touch.

Can I make these ahead of time?

Yes! The cupcakes can be baked a day or two in advance and stored in an airtight container. Frost them closer to serving for the freshest texture.

What’s the best way to frost these cupcakes?

A piping bag with a large round or star tip works beautifully. Or just spread the frosting with a butter knife or offset spatula for a rustic look.

Can I make these into mini cupcakes?

You sure can! Just adjust the baking time to about 10–12 minutes and keep an eye on them—they bake much quicker.

Do I have to use both sugars in the recipe?

Using both granulated and brown sugar gives the best flavor and texture, but you can substitute one for the other in a pinch—just note it may slightly change the moisture level.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!