These Pumpkin Caramel Cupcakes are super moist and flavored with warm spices that scream fall! Each bite is topped with a creamy caramel drizzle, making them irresistible.
Honestly, who can resist that combo of pumpkin and caramel? I love these for any gathering because they vanish in no time. Plus, they fill your kitchen with the best scents! 🎃🍮
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a classic choice here, but you can use homemade pumpkin puree by roasting and blending fresh pumpkin. Make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugar and spices.
Spices: The spice mix gives these cupcakes their warm flavor. If you don’t have all the spices, feel free to use pumpkin pie spice as a substitute. It’s a quick way to get that cozy taste!
Vegetable Oil: This contributes to the cupcake’s moistness. You can replace it with melted coconut oil for a hint of coconut flavor or use applesauce for a lighter option.
Buttermilk: If you don’t have buttermilk, mix one tablespoon of vinegar or lemon juice with a cup of milk. Let it sit for a few minutes to thicken — simple and effective!
Cream Cheese: For the frosting, you can swap cream cheese with mascarpone for a lighter, less tangy frosting. Alternatively, if you’re dairy-free, look for vegan cream cheese options.
How Do You Make Caramel Sauce Without a Fuss?
Making caramel sauce can seem tricky, but it’s easier than you think! The key is patience. Don’t rush; let the sugar melt evenly for that beautiful amber color. Here are some steps to make it a breeze:
- Use a medium saucepan over medium heat and keep the sugar moving. This prevents it from burning.
- Once the sugar is melted, add your butter and keep stirring for a smooth mix.
- Slowly pour in the heavy cream while stirring to avoid splattering. It will bubble up — just be careful!
- Once combined, let it cool slightly before using. Store any extra in the fridge for later treats!
Delicious Pumpkin Caramel Cupcakes Recipe
Ingredients You’ll Need:
For the Pumpkin Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful Pumpkin Caramel Cupcake recipe will take about 30 minutes to prepare and around 20 minutes to bake, plus some time for cooling and frosting. In total, plan for about 1 hour to whip these treats up, plus a little longer if you let them cool fully before serving!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This will ensure your cupcakes bake evenly and don’t stick.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This mix of spices will give your cupcakes that warm, cozy flavor. Set it aside for now.
3. Combining Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and give it a good mix.
4. Adding Pumpkin Goodness:
Now it’s time to add the canned pumpkin puree. Mix until it’s all smooth and creamy.
5. Mixing in the Dry Ingredients and Buttermilk:
Alternately add the dry ingredient mixture and buttermilk to the pumpkin mixture. Start with the dry ingredients and end with them too. Make sure to mix only until combined — we don’t want to overmix!
6. Filling the Cupcake Liners:
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. They’ll rise beautifully as they bake!
7. Baking Time:
Pop the tray in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. When they’re done, let them cool completely on a wire rack.
8. Making the Caramel Sauce:
In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a deep amber color. Be careful not to let it burn. Then, add the butter — it will bubble up, so watch out! Stir until melted and combined. Slowly pour in the heavy cream while stirring, letting it boil for about 1 minute. Remove from heat, add vanilla extract and a pinch of salt. Allow it to cool to room temperature.
9. Preparing the Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing until you achieve your desired sweetness and consistency. Then, beat in the vanilla extract and a pinch of salt.
10. Frosting the Cupcakes:
Once the cupcakes have cooled completely, grab a piping bag fitted with a large star tip and frost each cupcake with the cream cheese frosting.
11. Drizzling with Caramel:
Finally, drizzle the cooled caramel sauce generously over the top of each frosted cupcake. Feel free to be generous with it — it’s what makes these cupcakes special!
12. Serving Time:
Enjoy your scrumptious Pumpkin Caramel Cupcakes immediately, or refrigerate them if you’d like to save some for later. If you chill them, let them come to room temperature before serving for the best flavor and texture!
Enjoy your luscious Pumpkin Caramel Cupcakes! 🎃🍮
Can I Use Different Types of Flour?
Absolutely! You can substitute all-purpose flour with a gluten-free blend or whole wheat flour for a healthier option. Just keep in mind that the texture might change slightly, so adjust as needed.
How Should I Store Leftover Cupcakes?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s best to refrigerate them to keep the frosting from melting.
Can I Make the Caramel Sauce Ahead of Time?
Yes! You can make the caramel sauce up to a week in advance. Just store it in a jar in the fridge. When ready to use, warm it gently in the microwave or on the stovetop to loosen it up.
How Can I Make These Cupcakes More Festive?
To add a festive touch, consider adding sprinkles or crushed nuts on top of the frosting before drizzling with caramel. A sprinkle of cinnamon or nutmeg can also add a nice finishing touch!
