Description
Indulge in these delightful Pumpkin Caramel Cupcakes, featuring a moist pumpkin cake topped with a swirl of creamy caramel frosting. Perfect for autumn gatherings or any time you crave a taste of fall!
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk
- For the Caramel Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Extra caramel sauce for drizzling
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the granulated sugar and vegetable oil until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the pumpkin puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Frosting: In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the caramel sauce, mixing until smooth and well combined.
- Add the milk, vanilla extract, and salt. Beat until the frosting is light and fluffy, adding more milk if needed to reach desired consistency.
- Assemble the Cupcakes: Once the cupcakes are completely cool, frost them generously with the caramel frosting. Drizzle with extra caramel sauce, if desired.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling, as this will alter the flavor and sweetness.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- For a deeper caramel flavor in the frosting, use a good quality caramel sauce.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: PT25M
- Cook Time: PT25M
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 55g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg