These Pumpkin Caramel Cupcakes are fluffy and full of autumn flavor! Topped with a rich caramel sauce, they make every bite a sweet treat.
Who can resist a warm pumpkin cupcake with gooey caramel? I love serving these at fall gatherings—everyone’s always asking for seconds! 🎃
Making these cupcakes is a breeze! Just mix the ingredients, bake, and pour on that delicious caramel. It’s a simple way to impress your friends and family!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! Canned pumpkin is convenient, but you can also roast and puree fresh pumpkin if you’re feeling ambitious. Just make sure it’s nicely cooked and blended smooth!
Spices: Cinnamon, nutmeg, and ginger bring warmth. If you’re in a pinch, you can use pumpkin pie spice as a substitute; it combines all these spices in one. A lovely shortcut during the busy fall season!
Sugar: The mix of granulated and brown sugar adds depth. You can replace granulated sugar with coconut sugar for a healthier option, but note that it may alter the sweetness slightly.
Vegetable Oil: I prefer using vegetable oil for moistness, but melted butter adds flavor too! If you want a dairy-free alternative, try coconut oil instead.
Cream Cheese: For the frosting, if you want a lighter version, you could use Greek yogurt—just remember it won’t be as rich. Vegan cream cheese can substitute for a dairy-free option.
How Do I Achieve the Best Pumpkin Cupcake Texture?
The key to achieving a perfect cupcake texture lies in mixing technique. When combining your wet and dry ingredients, do this gently and stop mixing as soon as you see no dry flour. Overmixing can lead to dense cupcakes, and nobody wants that!
- Always preheat your oven for even baking.
- Use a scoop to fill your cupcake liners evenly. This helps them bake at the same rate.
- To check doneness, use a toothpick. If it comes out clean or with a few moist crumbs, they’re ready!
These tips should help you create delicious, light, and fluffy Pumpkin Caramel Cupcakes that everyone will love!
How to Make Delicious Pumpkin Caramel Cupcakes!
Ingredients You’ll Need:
For the Pumpkin Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 to 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- ½ cup unsalted butter (1 stick)
- 1 cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 18-22 minutes for baking, plus some additional time for cooling and making the frosting and caramel. In total, you should set aside about 1 hour to have everything ready for your delicious cupcakes!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a cupcake pan with paper liners to make sure your cupcakes don’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This will make your spices and leavening agent evenly distributed.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until it’s well combined. Add the eggs one at a time, making sure to blend well after each addition. Then, stir in the pumpkin puree and vanilla extract until everything is smooth and lovely!
4. Combine Wet and Dry Ingredients:
Now, gently add the dry ingredients to the wet mixture. Mix just until combined. Don’t overmix—this keeps your cupcakes nice and fluffy!
5. Fill the Cupcake Liners:
Carefully divide the batter evenly among the cupcake liners, filling each about 2/3 full. This helps them rise without overflowing.
6. Bake:
Pop them in the oven and bake for 18-22 minutes. Check with a toothpick; if it comes out clean, they’re ready! Let them cool completely on a wire rack.
7. Make the Cream Cheese Frosting:
In another bowl, beat the softened cream cheese and butter together until it’s smooth and creamy. Gradually add the powdered sugar, mixing well after each cup. Stir in the vanilla extract, and the frosting is ready!
8. Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the butter. Add the brown sugar and pinch of salt, stirring until it dissolves and starts bubbling. Carefully whisk in the heavy cream and let it cook for about 1-2 more minutes until slightly thickened. Remove from heat and add vanilla extract. Allow it to cool a bit before using.
9. Assemble Your Cupcakes:
Once cupcakes are cooled, pipe or spread the cream cheese frosting on top. Then, drizzle the delicious caramel sauce generously over the frosting. Enjoy the sticky, sweet goodness!
10. Serve and Enjoy:
Your Pumpkin Caramel Cupcakes are now ready to be enjoyed! Perfect for fall gatherings or just a cozy evening treat. Delight in every moist bite with that creamy frosting and sweet caramel drizzle!
Happy baking! 🎃
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! Fresh pumpkin can be used, just make sure it is cooked and puréed until smooth. It may require a bit more prep time, but it adds a lovely depth of flavor!
How Can I Make These Cupcakes Gluten-Free?
You can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour in this recipe. Ensure it contains xanthan gum if your blend doesn’t already include it, as this helps mimic the structure that gluten provides.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate for up to a week or freeze for up to 3 months. Just be sure to freeze them before frosting if you plan to do so!
Can I Make the Frosting in Advance?
Yes! You can prepare the cream cheese frosting a day ahead of time. Store it in the refrigerator in an airtight container. When you’re ready to use it, let it sit at room temperature for a bit, then remix before spreading or piping onto your cupcakes.
