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Pumpkin Caramel Cupcakes

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
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.