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Pumpkin Cupcakes with Caramel Cream Cheese Frosting: 1 Best

Pumpkin Cupcakes with Caramel Cream Cheese Frosting
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Moist pumpkin cupcakes topped with caramel cream cheese frosting. You will love the blend of spices and sweet caramel.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • For frosting: 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/4 cup caramel sauce
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
  2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, beat sugar and oil until combined. Add eggs one at a time, then pumpkin, buttermilk, and vanilla.
  4. Add dry ingredients to wet mixture. Stir until just combined. Do not overmix.
  5. Divide batter evenly among liners, filling each two-thirds full.
  6. Bake 18-20 minutes until a toothpick inserted comes out clean. Cool completely.
  7. For frosting, beat cream cheese and butter until smooth. Add caramel sauce and vanilla. Gradually add powdered sugar and beat until fluffy.
  8. Frost cooled cupcakes. Drizzle extra caramel on top if desired.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Bring cream cheese and butter to room temperature for smooth frosting.
  • Store frosted cupcakes in the refrigerator.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-cupcakes-with-caramel-cream-cheese-frosting/