I created my Pumpkin Cake With Caramel Cream Cheese Frosting and the result is satisfying. I blended pumpkin puree, buttermilk, and aromatic spices with all-purpose flour for cupcakes topped with cream cheese frosting. Each bite reveals a delightful balance of pumpkin spice, butter, and salted caramel, making this recipe irresistible.

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I recently experimented with a recipe that totally surprised me with its unique flavor twist. I mixed up some pumpkin puree with 1 3/4 cups of all-purpose flour, a teaspoon of baking soda and a good hit of ground cinnamon, nutmeg, ginger and cloves.

The batter also gets a boost from melted unsalted butter, a blend of granulated and brown sugars, eggs and a splash of vanilla extract. When baked, these cupcakes come out moist, fluffy and tender with a warm pumpkin flavor that’s simply irresistible.

The frosting is where things really get interesting. I blended softened cream cheese and unsalted butter with sifted powdered sugar and a bit of vanilla extract to create this tangy, creamy frosting.

Then I drizzled in 1/4 cup of salted caramel sauce that takes it to another level. Its combination of pumpkin and caramel creates an addictive fall treat you have to try!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I love how the pumpkin spice just fills the whole kitchen with that warm, fall vibe. It’s like every bite reminds me of cozy autumn days, and I always feel happy when i bake these cupcakes for friends.

Secondly, I think the cupcakes come out super moist and tender. They don’t dry out like other recipes i’ve tried before and that means they’re perfect any time of the year, especially now when i’m craving something soft and comforting.

Another thing is the frosting. The tangy caramel cream cheese blend is just amazing, and it balances the sweetness of the cupcakes really well. i love that perfect mix of creamy and slightly salty that makes each bite exciting.

Lastly, the recipe is really straight-forward which makes it fun to bake even if i mess up a step or two. It gives me that sense of accomplishment and lets me experiment a bit without worryin too much about its perfect outcome.

Ingredients

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Ingredient Quantities

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 can (15 oz) pumpkin puree

1 teaspoon vanilla extract

1/2 cup buttermilk

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar, sifted (adjust to taste)

1/2 teaspoon vanilla extract

1/4 cup salted caramel sauce plus extra for drizzling

How to Make this

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1. Preheat your oven to 350°F and line a muffin tin with paper cups.

2. In a bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

3. In another large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until well combined.

4. Beat in 2 large eggs one at a time then stir in 1 can pumpkin puree and 1 teaspoon vanilla extract.

5. Add the dry ingredients to the wet mixture alternately with 1/2 cup buttermilk, mixing just until combined so the batter stays light.

6. Spoon the batter into the prepared cupcake cups about 2/3 full and bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.

7. Let the cupcakes cool completely before frosting.

8. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth.

9. Gradually mix in 2 cups sifted powdered sugar and then stir in 1/2 teaspoon vanilla extract and 1/4 cup salted caramel sauce, adjusting the powdered sugar to get the right consistency.

10. Frost the cooled cupcakes generously and drizzle extra salted caramel sauce on top. Enjoy your delicious pumpkin cupcakes with a tangy caramel cream cheese frosting!

Equipment Needed

1. Oven – you’ll be preheating it to 350°F so make sure it’s working properly
2. Muffin tin with paper cupcake cups – for lining and baking the cupcakes
3. Mixing bowls – one for the dry ingredients and another for the wet ingredients
4. Measuring cups and spoons – essential for getting the right amounts
5. Whisk and spatula – the whisk for dry ingredients and the spatula to mix the rest
6. Electric mixer or hand whisk – to beat the butter, sugars, eggs, and later the frosting
7. Sifter – for powdered sugar in the frosting, to keep it lump free
8. Toothpick – used to test if the cupcakes are done
9. Cooling rack – to let your cupcakes cool completely after baking

FAQ

Q: Can i substitute the buttermilk if i dont have any on hand?

A: Yeah, you can mix 1/2 cup of milk with about a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. It works pretty well.

Q: How do i know when the cupcakes are baked just right?

A: Check the cupcakes with a toothpick in the center. If it comes out clean or with just a few crumbs, they are done. Just be careful not to overbake them.

Q: Can i make the frosting smoother without lumps?

A: Make sure the cream cheese and butter are really soft before you mix, and sift the powdered sugar. It helps a lot.

Q: How long do these cupcakes stay fresh?

A: They usually last up to 3 days at room temperature in an airtight container, but if your kitchen’s warm, you might wanna pop them in the fridge.

Q: Can i replace pumpkin puree with something else?

A: Pumpkin puree is key for the flavor, but if you need an alternative you could try using sweet potato puree, though it might change the taste a bit.

Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe Substitutions and Variations

All-Purpose Flour: You can swap it with whole wheat pastry flour or a gluten-free blend if you like a nuttier flavor.
Buttermilk: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar into 1/2 cup of milk and let it sit for a few minutes.
Granulated Sugar: Try using coconut sugar, but keep in mind it might add a different, deeper taste compare to regular sugar.
Cream Cheese: If cream cheese is hard to find you can use mascarpone or blend ricotta with a bit of butter to get a similar creamy consistency.

Pro Tips

1. Don’t overmix the batter when you add your dry ingredients to the wet ones; stirring too much can make your cupcakes dense instead of light and fluffy.
2. Make sure you let the cupcakes cool completely before you start frosting them because if they are even a little warm, the cream cheese frosting might melt and get too runny.
3. A quick tip: always use a toothpick to check if they’re done. Stick it in the center and if it comes out with just a few crumbs, you’re good to go.
4. For extra flavor, drizzle a little more salted caramel on top right before serving; it makes the tangy cream cheese frosting pop even more.