Description
Indulge in the ultimate fall dessert with these Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting. Perfectly moist and spiced, these delightful cupcakes offer a harmonious blend of pumpkin flavor and rich salted caramel. Topped with a luscious cream cheese frosting, they are not only a treat for the taste buds but also a feast for the eyes. Ideal for autumn gatherings, holiday celebrations, or as a sweet indulgence any day of the week, these cupcakes are sure to impress friends and family alike. With easy-to-follow instructions and simple ingredients, baking these delicious delights is effortless.
Ingredients
Scale
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin purée
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup vegetable oil
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup buttermilk, room temperature
- 1 recipe of homemade salted caramel cream cheese frosting
- 1 recipe of homemade salted caramel sauce
Instructions
- Prepare one recipe of homemade salted caramel sauce and allow it to cool completely or chill overnight.
- Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 4-6 liners. This recipe makes about 16-18 cupcakes.
- In a medium mixing bowl, sift together the dry ingredients: Sift the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk to combine thoroughly.
- In a separate large mixing bowl, add the pumpkin purée, eggs, vanilla extract, vegetable oil, both sugars, and buttermilk. Whisk until everything is combined and smooth.
- Add the dry ingredients to the wet mixture: Gently fold in the flour mixture until fully combined. Fill each cupcake liner about two-thirds full with batter.
- Place in the preheated oven: Bake for 16-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack.
- Remove cupcakes from pans and let them cool completely on a wire rack before decorating. Meanwhile, prepare one recipe of salted caramel cream cheese frosting.
- Use either the bottom of a piping tip or an apple corer: Cut a hole out of the top of each cupcake. Fill each hole with salted caramel sauce.
- Transfer cream cheese frosting into a piping bag fitted with a large star tip: Pipe swirls onto each cooled cupcake. Drizzle additional salted caramel sauce on top if desired. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 265
- Sugar: 20g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg