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Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Deliciously spiced pumpkin cupcakes topped with a luscious caramel cream cheese frosting, perfect for fall and family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
For the Frosting
  • 8 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1/2 cup caramel sauce
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk them together until evenly mixed.
  3. In another bowl, mix the granulated sugar, brown sugar, and oil until combined. Then, add the eggs, pumpkin puree, and vanilla extract. Mix well until smooth.
  4. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix; a few lumps are perfectly fine!
  5. Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. While the cupcakes are cooling, beat the softened cream cheese in a medium bowl until smooth. Gradually add powdered sugar and caramel sauce, mixing until fluffy. Add the vanilla extract and combine.
  2. Once the cupcakes are completely cool, pipe or spread the caramel cream cheese frosting generously on each cupcake.
Serving
  1. Serve your delightful cupcakes at your family gathering, and watch them disappear!

Notes

For a lighter version, consider replacing half the oil with applesauce. Store in an airtight container in the refrigerator for up to five days or freeze (without frosting) for up to two months.