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.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Cupcake/Muffin Pan
- Cupcake liners
- Cookie Scoop or Ice Cream Scoop
- Cooling Rack
- Spatula or Offset Spreader
Ingredients
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
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.
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.
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.
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.
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.
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.
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!
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.
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.
Notes
Nutritional Value (Per cupcake, estimated)
- Calories: ~340 kcal
- Fat: 18g
- Carbohydrates: 44g
- Sugar: 30g
- Protein: 3g
- Fiber: 1g
- Sodium: 160mg