Description
Homemade pumpkin cupcakes with caramel cream cheese frosting offer autumn’s most comforting dessert experience. Spiced batter and rich frosting combine for an irresistible seasonal treat you’ll want to savor alongside hot coffee or tea.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- 2 large eggs
- ¾ cup (180 ml) pure pumpkin puree
- ¾ cup (150 g) white sugar
- ½ cup (100 g) brown sugar
- 1 cup (200 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil
- ⅓ cup (80 ml) milk
- 6 tbsps (85 g) unsalted butter
- ¾ cup (170 g) unsalted butter
- 4 oz (115 g) full-fat cream cheese
- 2–3 cups (240-360 g) powdered sugar
- ½ cup (120 ml) whipping cream
- ½ cup (120 ml) salted caramel sauce
- 1 ½ tsps cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 tsps vanilla extract
- ½ tsp sea salt
Instructions
- Preparation: Preheat oven to 350°F and line muffin tins with paper liners, creating space for 14-16 cupcakes.
- Dry Ingredients: Whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
- Wet Mixture: In a large bowl, blend vegetable oil, granulated sugar, brown sugar, and eggs until smooth and uniform, then fold in pumpkin puree until fully integrated.
- Batter Formation: Gradually add dry ingredients to wet mixture, alternating with milk and stirring until a consistent batter forms without lumps.
- Baking Process: Distribute batter evenly into muffin cups, filling each two-thirds full, and bake for 18-20 minutes until a toothpick inserted comes out clean.
- Cooling Stage: Rest cupcakes in pan for 15 minutes, then transfer to a cooling rack to reach room temperature.
- Caramel Creation: Melt granulated sugar in a saucepan over medium heat, stirring until it transforms into a deep amber liquid, then whisk in butter and cream carefully.
- Caramel Finishing: Remove from heat, stir in sea salt, and allow complete cooling before proceeding with frosting preparation.
- Frosting Assembly: Cream softened butter and cream cheese until silky, then gradually incorporate powdered sugar and cooled caramel sauce, adjusting consistency with cream as needed.
- Final Decoration: Once cupcakes are completely cool, pipe or spread frosting generously, and optionally drizzle additional caramel sauce for an elegant finish.
Notes
- Precise Ingredient Temperature: Ensure butter and cream cheese are softened at room temperature for smooth, lump-free frosting that blends effortlessly.
- Sugar Melting Technique: Watch caramel carefully during cooking; it can quickly burn, turning bitter and unusable, so maintain medium heat and constant attention.
- Batter Mixing Secrets: Avoid overmixing cupcake batter, which can create tough, dense cakes; stir just until ingredients combine for tender, light texture.
- Frosting Consistency Control: Add powdered sugar gradually and adjust with cream to achieve perfect piping or spreading thickness without becoming too runny or stiff.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 322
- Sugar: 31 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg