These Pumpkin Caramel Cupcakes are a sweet treat that combines soft pumpkin flavor with a gooey caramel surprise. Perfect for cozy fall days!
Honestly, who can resist a little bit of caramel? I love watching my friends’ faces light up when they take that first bite. It’s a little joy in each cupcake! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe! Canned pumpkin puree is convenient, but you can also use fresh pumpkin—just cook and puree it first. If you need a change, try butternut squash puree for a similar flavor.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves gives these cupcakes that warm, seasonal kick. If you’re short on a spice, try using pumpkin pie spice as a substitute. It often includes most of these spices!
Butter: Unsalted butter is best for baking since you have more control over the saltiness. If you’re dairy-free, you can substitute with vegan butter or coconut oil, but keep in mind the flavor will be slightly different.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, mix ½ cup of milk with 1 ½ teaspoons of white vinegar or lemon juice. Let it sit for about 5 minutes to sour before using.
Cream Cheese: This frosting base gives a nice tang and creaminess. For a vegan option, try dairy-free cream cheese if you want a similar texture.
How Do I Make Sure My Cupcakes Are Moist and Fluffy?
Getting the right texture is key for these cupcakes! Here are some steps to keep them moist and fluffy:
- Do not overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense cupcakes.
- Room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This helps them blend better for a lighter batter.
- Test for doneness: Use a toothpick to check for doneness. It should come out clean or with a few crumbs but no wet batter. Overbaking will dry them out!
By following these tips, your pumpkin caramel cupcakes will come out soft and delicious every time!
How to Make Pumpkin Caramel Cupcakes?
Ingredients You’ll Need:
For The Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- ½ cup buttermilk
For The Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
For The Caramel Drizzle:
- ½ cup granulated sugar
- 3 tbsp unsalted butter
- ¼ cup heavy cream
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 25 minutes of active prep time and 20-22 minutes to bake. You’ll want to allow additional time for the cupcakes to cool fully and the caramel to set, so expect about 1 hour and 15 minutes in total. It’s mostly hands-off once the cupcakes are baking, giving you just enough time to clean up or relax!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). This allows the cupcakes to bake evenly. Line a 12-cup muffin tin with cupcake liners for easy removal and cleanup later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step ensures that the spices are evenly distributed throughout the flour. Set the bowl aside for the next step.
3. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. It’s important to achieve this light texture for tender cupcakes!
4. Add Eggs and Pumpkin:
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the pumpkin puree and vanilla extract until you have a smooth batter. The pumpkin adds moisture and flavor to your cupcakes.
5. Combine Wet and Dry Ingredients:
Now it’s time to combine the dry ingredient mixture with the wet ingredients. Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix just until combined—be careful not to overmix, as this can result in dense cupcakes.
6. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each one about ⅔ full. Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick in the center of a cupcake; it should come out clean. Once baked, remove the tin from the oven and let the cupcakes cool completely on a wire rack.
7. Prepare the Frosting:
In a large bowl, use your mixer to beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, ½ cup at a time, mixing well after each addition. Finally, stir in the vanilla extract and continue beating until light and fluffy.
8. Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly. Watch it carefully until it turns a deep amber color. Then, carefully add the butter (it will bubble), stirring until melted. Slowly pour in the heavy cream while stirring; continue to cook for about a minute or two until the sauce is smooth. Add a pinch of salt and then remove from heat to let cool.
9. Assemble the Cupcakes:
Once the cupcakes are completely cool, you can frost them with the cream cheese frosting. Use a piping bag for a fancy touch, or simply spread it on with a knife. Drizzle generous amounts of caramel sauce over the frosting—don’t be shy!
10. Serve and Enjoy:
These pumpkin caramel cupcakes are now ready to be served! They make a perfect fall dessert. Enjoy a cupcake with a cozy drink, and share with friends and family for maximum joy!
Each bite brings soft, spiced pumpkin cake topped with cream cheese frosting and luscious caramel. Happy baking! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree in place of canned. Just cook and puree the pumpkin, and make sure to measure it out the same way. It might add a slightly fresher flavor!
How Can I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. If you want to keep them for longer, you can freeze them without frosting for up to a month. Just thaw in the fridge before serving and then frost before enjoying!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add it separately for better structure.
What Can I Use Instead of Cream Cheese for the Frosting?
If you’re looking for a dairy-free option, try using vegan cream cheese. You can also make a buttercream frosting with just butter, powdered sugar, vanilla, and a splash of milk or dairy-free milk as an alternative!
