Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

These pumpkin cupcakes bake up soft, moist, and warmly spiced, with a rich caramel cream cheese frosting on top. They fit well on a fall dessert table, but they are also easy enough to make for a weekend bake or bake sale.

The batter comes together with a simple whisk-and-fold method, and the frosting is straightforward as long as the caramel is fully cooled before you mix it in. You can also bake the cupcakes and make the caramel ahead, then frost them closer to serving.

Ingredients for Pumpkin Cupcakes with Caramel Cream Cheese Frosting

• 1 3/4 cups all-purpose flour (220g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup pure pumpkin puree (245g), not pumpkin pie filling
• 1/2 cup granulated sugar (100g)
• 1/2 cup light brown sugar (110g)
• 1/2 cup vegetable oil or other neutral oil (110g)
• 2 large eggs
• 1/4 cup milk (60g)

For the caramel cream cheese frosting:

• 1/2 cup unsalted butter, softened (115g)
• 8 ounces full-fat brick cream cheese, softened (225g)
• 2 1/2 to 3 cups powdered sugar (300g to 360g)
• 1/3 to 1/2 cup cooled salted caramel sauce, very thick store-bought caramel sauce, or dulce de leche (110g)
• 1 teaspoon vanilla extract, optional

Optional for finishing:

• Extra caramel drizzle
• 2 to 3 tablespoons chopped pecans

Use full-fat brick cream cheese for the frosting. Tub cream cheese is softer and can make the frosting too loose. If you use store-bought caramel, choose one that is thick enough to spoon, not one that pours like syrup.

How to Make Pumpkin Cupcakes

1. Preheat and line the pan: Heat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
3. Mix the wet ingredients: In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and milk until smooth, with no visible streaks of egg.
4. Make the batter: Add the dry ingredients to the wet ingredients. Fold with a rubber spatula just until no dry flour remains. The batter should look smooth and thick. Do not overmix.
5. Fill the liners: Divide the batter among the liners, filling each about two-thirds full.
6. Bake: Bake for 18 to 22 minutes. The cupcakes are done when the tops look set, spring back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven bakes unevenly, rotate the pan once near the end.
7. Cool: Let the cupcakes rest in the pan for a few minutes, then transfer them to a wire rack and cool completely before frosting.
8. Make the frosting: In a mixing bowl, beat the softened butter and cream cheese until smooth. Add 2 1/2 cups powdered sugar and mix until combined. Beat in the cooled caramel sauce and the vanilla, if using. If needed, add more powdered sugar until the frosting is thick enough to spread or pipe.
9. Chill if needed: If the frosting feels too soft, chill it briefly until it firms up slightly.
10. Frost and finish: Pipe or spread the frosting onto the cooled cupcakes. Finish with extra caramel drizzle and chopped pecans, if using.

Tips for Soft, Light Pumpkin Cupcakes

For the best texture, fold the batter just until the flour disappears. Overmixing after the flour is added can make the cupcakes dense.

It also helps to keep the liners at about two-thirds full so the cupcakes rise evenly without spilling over the edges.

How to Keep the Frosting Thick Enough to Pipe

The two biggest things that affect this frosting are the cream cheese and the caramel. Use brick cream cheese, and make sure the caramel is fully cooled before adding it to the bowl.

If the frosting softens too much, chill it for a short time instead of adding a lot of extra powdered sugar. That helps it firm up without making it overly sweet.

Troubleshooting

• Dense cupcakes: The batter was likely overmixed after the flour was added.
• Cupcakes overflowed: The liners were probably filled too high. Aim for about two-thirds full.
• Uneven baking: Bake one pan on one rack, and rotate the pan near the end if needed.
• Runny frosting: The caramel may have been warm, too thin, or the cream cheese may have been too soft.
• Frosting will not hold a swirl: Chill it briefly, then pipe again.

Serving Ideas

Serve these cupcakes slightly cool or chilled if you want the frosting to hold its shape neatly. A light caramel drizzle right before serving adds a little extra flavor, and chopped pecans add a nice crunch.

If you want another pumpkin-and-cream-cheese dessert, try these Pumpkin Cheesecake Cookies. For another cozy pumpkin dessert, take a look at this Pumpkin Pecan Cobbler. If you’re building a fall dessert menu, these Baked Pears with Walnut Oatmeal Crumble are a nice addition.

How to Store Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Store frosted cupcakes covered in the refrigerator because of the cream cheese frosting. For the best texture, let them sit at cool room temperature for a short time before serving if you want a softer frosting.

Unfrosted cupcakes can be cooled completely and stored in an airtight container at room temperature for a short time, or refrigerated for longer storage. You can also make the cupcakes and caramel ahead, then frost them closer to serving.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and how much frosting is used on each cupcake.

• Serving size: 1 cupcake
• Calories: about 360
• Protein: 4g
• Fat: 19g
• Carbohydrates: 45g
• Per 100g: about 330 calories, 4g protein, 17g fat, 41g carbohydrates