Pumpkin Caramel Cupcakes

Alright folks, so today we’re diving headfirst into a recipe that’s basically autumn in a cupcake — you guessed it, Pumpkin Caramel Cupcakes. Imagine a moist pumpkin cake with a swirl of caramel gooeyness on top that’ll stick to your fingers, and maybe even your face (but who cares when it’s this good, right?). If you’re as obsessed with all things pumpkin as I am when the leaves start turning, this sweet treat is a serious no-brainer. You’ll want to share these with your favorite people, or maybe hoard them all for yourself. No judgment here!

So, real talk — my husband swears this recipe is why he married me. No joke, these cupcakes have become a family institution. There we are, gathered in our tiny kitchen, the smell wafting through the halls. My little ones get so excited, poking their heads into the oven to watch the magic happen. Every fall, these cupcakes make a spectacular comeback, and suddenly, it feels like every little hustle and bustle is a little brighter and sweeter.

Why You’ll Love This Pumpkin Caramel Cupcakes

– They make your kitchen smell like heaven — seriously, people will think you know witchcraft.
– You’ve got the perfect balance of sweet, spicy, and that caramel drizzle that brings it all home.
– They’re a ridiculous hit with anyone with taste buds — guaranteed.
– It’s like a hug in cupcake form. Enough said.

How to Make It

Okay, let’s break it down like I would to a friend. Preheat your oven and hum your favorite tune — might I suggest something cozy? Start mixing up your pumpkin batter; don’t worry about a few lumps, they’re your new baking pals. Spoon it into cupcake liners, trying desperately not to eat it like it’s ice cream — I promise it’ll be worth it.

Once you’ve got these cuties ready to go in the oven, get that caramel sauce swirling — there’s something satisfying about watching sugar turn into liquid gold. After a little baking shenanigan, they’re ready for their caramel bath. Just drizzle away, as messy as you like (I won’t judge).

Ingredient Notes

– Pumpkin Puree: This is the heart, soul, and real MVP of the recipe. But new folks, don’t use pumpkin pie filling — you’re gonna get dessert soup.
– Sugar: Use whatever you love or have on hand. White, brown, whatever makes your sweet tooth sing.
– Eggs: They keep your cupcakes from turning into sad pancake things, so don’t skip ’em.

Recipe Steps

1. Preheat your oven, line your cupcake tin — dance around a bit if you fancy.
2. Mix all your pumpkin batter ingredients in a bowl, making sure to sneak a taste.
3. Gently fill your cupcake liners with this heavenly batter.
4. Bake until your kitchen smells like the best fall candle ever.
5. Cook up your caramel sauce like you’re crafting a potion.
6. Once baked, let cupcakes cool a bit. Drizzle with caramel — be generous!

What to Serve It With

Tips & Mistakes

If your caramel looks wonky, whisk a little dance move out while you stir; sometimes it just needs to feel the funk. And remember to set a timer — once had a batch look more “vintage” than planned (read: burnt, and I don’t recommend).

Storage Tips

Got leftovers (ha, as if)? Let ‘em chill in an airtight container. Don’t worry if they call to you from the fridge; a quick zap in the microwave brings ’em back to life. Also, cold from the fridge with coffee is surprisingly delightful.

Variations and Substitutions

If you’re fresh out of pumpkin pie spice, just eyeball some cinnamon and nutmeg — close enough! No butter? Margarine works, sort of. And if you’re feeling nutty, throw in some chopped walnuts. They pair well with the pumpkin pizazz.

Frequently Asked Questions

Pumpkin Caramel Cupcakes

Moist and flavorful pumpkin cupcakes topped with a rich caramel frosting perfect for fall gatherings.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup vegetable oil
• ▢ 1 cup pumpkin puree
• ▢ 2 each large eggs
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.25 tsp nutmeg
• ▢ 0.25 tsp ground cloves
• ▢ 0.5 tsp salt

Caramel Frosting

• ▢ 0.5 cup unsalted butter softened
• ▢ 1.5 cups powdered sugar
• ▢ 0.25 cup caramel sauce
• ▢ 2 tbsp heavy cream
• ▢ 0.5 tsp vanilla extract

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
• In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• In another bowl, beat eggs and sugar until creamy, then add oil and pumpkin puree, mixing well.
• Gradually add dry ingredients to wet ingredients and mix until just combined.
• Spoon batter evenly into cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
• Let cupcakes cool completely before frosting.
• For frosting, beat butter until fluffy, gradually add powdered sugar, then mix in caramel sauce, heavy cream, and vanilla extract.
• Pipe caramel frosting onto cooled cupcakes and serve.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days.