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