Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe

I recently discovered a recipe for Pumpkin Cake With Caramel Cream Cheese Frosting that captivated me. I enjoy the delicate blend of pumpkin and tangy caramel cream cheese frosting. The texture is fluffy and tender, offering a delightful, unique twist that I cannot wait to share. This creation is intriguing.

I recently came up with a recipe that totally blew my mind – Pumpkin Cupcakes With Caramel Cream Cheese Frosting. I’ve always been into unique twists on fall treats, and these cupcakes are no exception.

I started with 1 3/4 cups all-purpose flour, a teaspoon of baking powder, a bit of baking soda and salt, mixed in with a touch of pumpkin pie spice, granulated and light brown sugar. Then I blended in 1 cup canned pumpkin puree with 2 large eggs at room temp and a splash of vanilla extract.

The cupcakes turned out super moist, fluffy and tender with a natural, warm pumpkin flavor that reminded me of other pumpkin cake recipes I’ve tried before. I topped them with a tangy cream cheese frosting made from 8 ounces softened cream cheese, 1/2 cup unsalted butter and a drizzle of salted caramel sauce that gives that extra kick.

Trust me, this recipe is a game changer if you’re into fall baking like I am.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First off, the cupcakes turn out really moist and fluffy which makes them just perfect and not too dense like some other recipes. I also love the warm pumpkin flavor with the pumpkin spice that gives me a cozy, fall feeling every time I bite into one. The caramel cream cheese frosting is seriously amazing too – it’s creamy, a little tangy, and the salted caramel drizzle on top just takes it to a whole new level. Another thing is that the recipe is pretty simple to follow even if I’m not a baking expert, which makes it fun and not stressful for me to make. Overall, it’s a great mix of flavors and textures that always leaves me wanting more.

Ingredients

Pumpkin cupcakes get their unique twist from a mix of hearty and indulgent ingredients that add both flavor and texture to every bite.

They all work together to create that fall vibe, blending wholesome components with a bit of decadent sweetness.

These ingredients arent just tasty; they also offer carbohydrates for energy, vitamins, fats, and a touch of fiber.

Enjoy the balance each component brings, even if sometimes its a bit flawed like life itself!

• All-purpose flour provides carbohydrates for energy and structure to the cupcakes
• Pumpkin puree adds moisture, vitamins and a bit of fiber for a fall feel
• Granulated sugar sweetens the batter, giving energy though lacking nutrients
• Cream cheese contributes a tangy creaminess with fats and a rich taste
• Salted caramel sauce enhances the dessert with a sweet and salty kick

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegtable oil
• 2 large eggs (at room temp)
• 1 cup canned pumpkin puree
• 1/2 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened (1 stick)
• 3 cups powdered sugar (sifted)
• 1/4 cup salted caramel sauce, plus extra for drizzling
• 1/2 teaspoon vanilla extract (optional)

How to Make this

1. Preheat your oven to 350°F and line a cupcake tray with paper liners.

2. In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.

3. In a large bowl, mix 1 cup granulated sugar with 1/2 cup packed light brown sugar. Stir in 1/2 cup vegetable oil and 2 large eggs until they’re well combined.

4. Add 1 cup canned pumpkin puree and 1/2 teaspoon vanilla extract into the wet mixture and stir until smooth.

5. Gradually fold in the dry ingredients into the wet mixture using gentle strokes so you keep the batter light and fluffy.

6. Spoon the batter into the cupcake liners, filling each about 2/3 full, and bake for about 18-20 minutes or until a toothpick inserted comes out clean.

7. Let the cupcakes cool completely on a wire rack before frosting.

8. For the frosting, beat together 8 ounces softened cream cheese and 1/2 cup (1 stick) unsalted butter until it’s creamy.

9. Slowly add 3 cups sifted powdered sugar along with 1/4 cup salted caramel sauce and 1/2 teaspoon vanilla extract (if using); beat until everything is really smooth and spreadable.

10. Frost the cooled cupcakes generously with the caramel cream cheese frosting and drizzle a little extra salted caramel sauce on top before serving. Enjoy your fall treat!

Equipment Needed

1. Oven – Preheat to 350°F
2. Cupcake tray with paper liners
3. Medium mixing bowl and a whisk
4. Large mixing bowl
5. Measuring cups and spoons
6. Mixing spoon or spatula for folding
7. Wire cooling rack
8. Electric or hand mixer for the frosting
9. Sifter for the powdered sugar
10. Toothpick to test if the cupcakes are done

FAQ

Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe Substitutions and Variations

• All-purpose flour: You can try using a gluten-free flour blend (make sure to add xanthan gum if it isn’t included) for a similar texture.
• Vegetable oil: Melted coconut oil works pretty well as a substitute and gives a subtle coconut flavor that many people enjoy.
• Eggs: If you’re out of eggs or need an egg-free version, you can mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit for a few minutes before adding.
• Cream cheese: For a different twist, mascarpone cheese is a good substitute that keeps the frosting creamy and tangy.

Pro Tips

1. Try to use eggs and cream cheese that are at room temp so that they blend in smooth, else you might end up with a lumpy batter which isn’t fun.

2. Be careful when mixing in the flour and dry stuff – you don’t wanna overmix it or your cupcakes might get dense instead of light and fluffy.

3. Sift your powdered sugar before you start making the frosting, this way you won’t have any clumps hiding in your frosting and it will spread way easier.

4. Make sure your cupcakes are completely cool before you apply the frosting, because if they’re still a little warm the frosting could melt and slide off.