Oh, fall! You know, as soon as those crisp breezes start to whisper, my kitchen transforms. It’s all about cozy spices, warm scents, and, of course, pumpkin! And let me tell you, these Pumpkin Cupcakes With Caramel Cream Cheese Frosting are the absolute crown jewels of my autumn baking. They’re perfectly moist, packed with that classic pumpkin spice flavor we all love, and then there’s that frosting… pure, unadulterated heaven. I remember the first time I made these; my little niece took one bite and her eyes just lit up – said it tasted like a hug. That’s the magic of a truly great recipe, right?

Why You’ll Love These Pumpkin Cupcakes With Caramel Cream Cheese Frosting

Seriously, why wouldn’t you bake these? They’re:

Incredibly moist and tender, thanks to the pumpkin puree!
Bursting with warm, comforting fall spices we all adore.
Topped with a dreamy, decadent caramel cream cheese frosting.
Surprisingly easy to whip up, even for a weeknight treat.
Perfect for any fall gathering, holiday, or just because!
Guaranteed to fill your home with the most amazing cozy aroma.

Ingredients for Pumpkin Cupcakes With Caramel Cream Cheese Frosting

Alright, let’s get down to business! Here’s everything you’ll need to whip up these beauties. I like to have everything measured out and ready to go before I even preheat the oven – trust me, it makes the whole process so much smoother. Remember, all the measurements are right there in the recipe card!

For the Pumpkin Cupcakes:

1 1/2 cups all-purpose flour – just your regular kind works great!
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon – yes, this is key for that warm flavor!
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves – just a little punch!
1 1/2 cups granulated sugar
1 cup vegetable oil – keep it neutral, like canola or vegetable oil.
4 large eggs – make sure they’re at room temperature if you can!
1 (15 ounce) can pumpkin puree – IMPORTANT: make sure it’s NOT pumpkin pie filling. Just plain pumpkin puree.
1 teaspoon vanilla extract

For the Caramel Cream Cheese Frosting:

8 ounces cream cheese, softened – let this sit out for a good hour before you start frosting!
1 cup powdered sugar – sifted is best for super smooth frosting.
1/2 cup caramel sauce – store-bought is totally fine, or if you’ve got some homemade magic, even better!

Equipment You’ll Need for Perfect Pumpkin Cupcakes

Before you dive into this deliciousness, let’s make sure you’ve got your tools ready! Having everything prepped makes baking these pumpkin cupcakes a breeze. You’ll want a good 12-cup muffin tin (or two if you’re baking a double batch!), and definitely some sturdy paper liners. An electric mixer is a lifesaver for getting that frosting super creamy, but a good whisk and a strong arm work too! And don’t forget a wire cooling rack – it’s crucial for letting those cupcakes cool down properly so your frosting doesn’t melt right off.

How to Make Pumpkin Cupcakes With Caramel Cream Cheese Frosting

Okay, let’s talk about making these magic little treats! It’s really not as complicated as it sounds, and honestly, the hardest part is waiting for them to cool down so you can frost them. Trust me, the whole process is pretty straightforward. We’ll make the cupcakes first, then whip up that dreamy frosting. Oh, and if you need a fantastic caramel sauce recipe to make from scratch, check out this super easy one – it’s a game changer!

Preparing the Pumpkin Cupcake Batter

First things first, get your oven preheated to 350 degrees F (175 degrees C) and line those muffin cups. In a big bowl, I like to whisk together all the dry stuff – flour, baking soda, salt, and all those cozy spices. In another bowl, that’s where the magic starts! Mix your sugar and oil, then beat in those eggs one by one. Then, stir in the pumpkin puree and that lovely vanilla. Now, here’s the key: gradually add your dry ingredients to the wet. Mix *just until* everything is combined. Seriously, a few little flour streaks are fine! Overmixing is the enemy of moist cupcakes, so be gentle.

Baking the Perfect Pumpkin Cupcakes

Spoon that gorgeous batter into your prepared muffin cups, filling them about two-thirds full. Don’t overfill, or you’ll have a cupcake overflow disaster! Pop them into your preheated oven and let them bake for about 18 to 22 minutes. The best way to know if they’re done? Stick a wooden skewer or toothpick right into the center of one. If it comes out clean, they’re ready! Let them hang out in the tin for a few minutes to firm up a bit, then carefully transfer them to a wire rack to cool completely. Patience here is key – trying to frost warm cupcakes is a recipe for melty frosting chaos.

Crafting the Caramel Cream Cheese Frosting

Now for the best part – the frosting! Make sure your cream cheese has had plenty of time to soften; this is super important for a smooth, lump-free frosting. Just beat that softened cream cheese until it’s nice and creamy in a medium bowl. Then, gradually beat in the powdered sugar until it’s all well combined and looks smooth. Finally, stir in that delicious caramel sauce. Keep stirring until it’s all one beautiful, luscious color. Taste it. Yep, it’s as good as it smells!

Assembling Your Pumpkin Cupcakes

Once your cupcakes are totally, completely cool (I can’t stress this enough!), it’s time to frost! Grab a spatula or a piping bag, whatever you like, and get a generous amount of that caramel cream cheese frosting onto each cupcake. Swirl it high or keep it neat – it’s your masterpiece!

Tips for Success with Pumpkin Cupcakes

Making these delicious pumpkin cupcakes is pretty straightforward, but like any baking adventure, a few little tricks can make all the difference. These are the things I’ve learned over the years that just make these cupcakes consistently amazing. So, listen up, my friends, because these tips are gold!

First off, make sure your cream cheese is *really* softened for the frosting. I’m talking room temperature, soft enough to do the finger-poke test and leave a good dent. If it’s cold, you’ll end up with a lumpy mess, and nobody wants that! Secondly, and this is crucial for the cupcakes: resist the urge to overmix the batter once you add the dry ingredients. Mix until *just* combined, even if you see a few tiny streaks of flour. Overmixing develops the gluten too much, which is how you get tough, sad cupcakes instead of the wonderfully moist ones we’re after.

Also, and this is a big one for flavor, use *pure* pumpkin puree, not pumpkin pie filling. They look alike, but that pie filling has extra sugar and spices that can throw off the balance of these cupcakes. You want that pure, earthy pumpkin flavor to shine through, mingling perfectly with our caramel cream cheese frosting. And speaking of frosting, let those cupcakes cool down completely! Seriously, I know it’s tempting, but frosting warm cupcakes is a guaranteed melty disaster waiting to happen.

Ingredient Notes and Substitutions

Let’s chat about a couple of ingredients here, because sometimes what you have on hand makes all the difference! First up, the pumpkin! You absolutely want to grab a can of *pure* pumpkin puree. Trust me on this one. Don’t grab the pumpkin pie filling; it’s got added sugars and spices that’ll throw off the delicate balance of these cupcakes and that amazing caramel cream cheese frosting. It’s a game-changer for that authentic pumpkin flavor!

Now, about the oil. I usually reach for a neutral vegetable oil, but canola oil is perfectly fine too. If you’re feeling a bit adventurous and want to try something different, a light olive oil *could* work, but I haven’t tested it extensively, so stick with vegetable or canola for the most consistent, delicious results. And for the caramel sauce? Store-bought is totally fine, but if you have a favorite homemade recipe, go for it!

Serving and Storage Suggestions

These pumpkin cupcakes are just begging to be enjoyed! I think they’re best served at room temperature, especially with that lovely caramel cream cheese frosting. If you happen to have any leftovers (which is rare in my house, but happens!), just pop them into an airtight container. They’ll keep beautifully on the counter for a day or two, but if your kitchen is warm or you want them to last longer, pop them in the fridge. Just let them come back to room temperature before digging in for the best flavor and texture!

Frequently Asked Questions About Pumpkin Cupcakes

Got questions about these delightful pumpkin cupcakes with caramel cream cheese frosting? I’ve got answers! Baking is all about confidence, so let’s clear up any lingering doubts you might have before you even start.

Can I make these pumpkin cupcakes vegan?

You know, I haven’t personally tested a fully vegan version yet, but I bet you could! You’d typically swap the eggs for a flax egg or applesauce, and for the frosting, you’d need vegan cream cheese and a good vegan butter. The caramel sauce might need a little tweaking too. It’s definitely doable for the adventurous baker!

How do I store leftover pumpkin cupcakes?

Just like I mentioned before, these tend to disappear fast! But if you have some to store, an airtight container is your best friend. They’re perfectly happy on the counter for a day or two. If it’s super warm in your house or you want them to last a bit longer, the fridge is your next best bet. Just let them sit out for a bit to soften up before serving.

Can I use pumpkin pie filling instead of pumpkin puree?

Oh, this is a common one! Please, please, please stick to pure pumpkin puree for these cupcakes. Pumpkin pie filling has added sugar, spices, and other things that will mess with the texture and flavor of the actual cupcake. You want that pure, earthy pumpkin goodness to shine through, especially when it’s topped with that glorious caramel cream cheese frosting!

My cream cheese frosting is lumpy. What did I do wrong?

Don’t worry, it happens! The most common reason is that the cream cheese wasn’t softened enough. It really needs to be at room temperature so it whips up smoothly with the powdered sugar. If it’s still a bit lumpy, try beating it a little longer, or you can try adding a tablespoon of milk or caramel sauce at a time until it smooths out. Next time, just make sure that cream cheese has ample time to soften!

Nutritional Information

Just a little heads-up, these numbers are an estimate! Because we all use slightly different ingredients and portion sizes, your exact nutritional info might vary a bit. But generally, you’re looking at about 450 calories per cupcake, with around 25g of fat and 55g of carbs. It’s a treat, after all!

Pumpkin Cupcakes With Caramel Cream Cheese Frosting

Author: freddyrecipes.com
Total Time: 40 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Moist pumpkin cupcakes topped with a rich caramel cream cheese frosting.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
8 ounces cream cheese, softened
1/2 cup caramel sauce

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time. Stir in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until well combined. Stir in the caramel sauce until the frosting is smooth and evenly colored.
Once the cupcakes are completely cool, frost them generously with the caramel cream cheese frosting.

Notes

For extra caramel flavor, you can drizzle additional caramel sauce over the frosted cupcakes.
Ensure your cream cheese is fully softened for a smooth frosting.

Prep Time: 20 min
Cook Time: 20 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 450
Sugar: 50g
Sodium: 200mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: pumpkin cupcakes, caramel frosting, cream cheese frosting, fall baking, dessert recipe