If you have a soft spot for the cozy flavors of fall, you’re going to absolutely love this Pumpkin Salted Caramel Cupcakes Recipe. It brings together the silky smoothness of pumpkin puree, the warm spices that whisper autumn, and a luscious salted caramel topping that takes every bite to a whole new level of indulgence. These cupcakes are not just a dessert; they’re an experience, perfect for sharing with friends or savoring alongside your favorite cup of coffee during crisp days.
Ingredients You’ll Need
The magic behind this Pumpkin Salted Caramel Cupcakes Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in giving these cupcakes their tender crumb, silky texture, and that irresistible balance between sweet and salty flavors.
- 1 ¼ cups flour: The base that provides structure and a tender crumb.
- ¼ cup cornstarch: Helps keep the cupcakes light and fluffy.
- 1 teaspoon baking powder: A subtle lift to ensure a perfect rise.
- ½ teaspoon baking soda: Works with the acidic ingredients for a soft texture.
- ¼ teaspoon kosher salt: Enhances all the wonderful flavors.
- 1 ½ teaspoons ground cinnamon: Adds that signature cozy spice.
- â…› teaspoon ground cloves: A hint of warm, aromatic depth.
- â…› teaspoon ground nutmeg: Perfect for that autumnal touch.
- ½ cup canola oil: Keeps the cupcakes moist without overpowering other tastes.
- â…” cup light brown sugar (packed): Brings caramel notes and moisture.
- â…” cup sugar: Balances sweetness for a perfect bite.
- 2 large eggs: Bind everything together and add richness.
- 1 ½ teaspoons pure vanilla extract: Enhances the overall flavor depth.
- 1 cup pumpkin puree: The star ingredient lending moisture and pumpkin goodness.
- â…“ cup whole milk: Adds creaminess and softens the batter.
- 1 – 8 oz box cream cheese (softened): Essential for that tangy, rich frosting base.
- ¼ cup unsalted sweet cream butter (softened): Creates a silky frosting texture.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 2 tablespoons salted caramel sauce: Mixed into the frosting for an extra flavor kick.
- 3-5 tablespoons heavy whipping cream: Adjusts frosting consistency to creamy perfection.
- ½ cup salted caramel sauce: For drizzling over the finished cupcakes.
How to Make Pumpkin Salted Caramel Cupcakes Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, cornstarch, baking powder, baking soda, kosher salt, cinnamon, cloves, and nutmeg in a large bowl. Combining all these dry components upfront ensures that the spices are evenly distributed, creating that warm, spiced flavor we love throughout the cupcakes.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat the canola oil with both sugars until the mixture is smooth and shiny. Add in the eggs one at a time, followed by the vanilla extract and pumpkin puree, mixing well after each addition. Finally, stir in the milk. This wet batter is where the moist texture of the cupcakes truly comes from.
Step 3: Combine and Bake
Gently fold the dry ingredients into the wet mixture just until combined — careful not to overmix, since you want your cupcakes tender and soft. Divide the batter evenly among cupcake liners in two standard muffin pans, filling each about two-thirds full. Bake at 350°F for about 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 4: Make the Salted Caramel Cream Cheese Frosting
Beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, then blend in the 2 tablespoons of salted caramel sauce. Adjust the frosting’s texture with heavy whipping cream, adding enough to spread or pipe it onto your cooled cupcakes easily. The frosting balances tanginess and sweetness with that signature salted caramel richness.
Step 5: Frost and Drizzle
Generously ice each cupcake with the salted caramel cream cheese frosting. Finally, drizzle the remaining ½ cup of salted caramel sauce over the top. This finishing touch seals in the flavor and gives the cupcakes a gorgeous, glossy look that’s hard to resist.
How to Serve Pumpkin Salted Caramel Cupcakes Recipe
Garnishes
Adding a garnish is a wonderful way to boost the visual and flavor appeal. Consider sprinkling a tiny pinch of flaky sea salt atop the caramel drizzle to enhance the salted element. For a more festive touch, a sprinkle of chopped toasted pecans or a small pumpkin-shaped candy can bring charm and texture.
Side Dishes
These cupcakes are delightful on their own, but pairing them with a warm cup of spiced chai tea or a rich dark coffee brings out their flavors magnificently. For a heartier fall gathering, serve alongside a simple apple salad or roasted nuts to complement the sweet and salty contrast.
Creative Ways to Present
If you’re bringing these cupcakes to a party or just want to wow guests at home, place them on a rustic wooden board scattered with autumn leaves or mini pumpkins. Alternatively, present them in a tiered cake stand layered with cinnamon sticks and caramel drizzle to double down on the cozy vibe.
Make Ahead and Storage
Storing Leftovers
Once frosted, store any leftover Pumpkin Salted Caramel Cupcakes Recipe in an airtight container in the refrigerator. The cream cheese frosting is perishable, so keeping them chilled preserves freshness and flavor for up to 4 days.
Freezing
You can freeze the unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. When ready to enjoy, thaw them at room temperature before frosting. This method lets you prepare ahead without sacrificing taste or texture.
Reheating
To revive cupcakes straight from the fridge or freezer, warm them gently in the microwave for about 10 seconds before frosting or serving. This brings back that soft, tender crumb without melting the frosting too soon.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is usually more convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.
Is it possible to make these cupcakes dairy-free?
Yes, by substituting the cream cheese and butter with plant-based alternatives and using non-dairy milk, you can create a dairy-free version. The flavor will be slightly different but still deliciously moist and flavorful.
How do I prevent the cupcakes from drying out?
Be careful not to overbake them—stick to the recommended baking time and check with a toothpick. Also, the oil and pumpkin puree help keep these cupcakes moist, so don’t skip those ingredients!
Can I double the recipe?
Definitely! Just double all ingredients accordingly and use extra cupcake pans. Keep an eye on baking times, as larger batches might need a little more time in the oven.
What type of salted caramel sauce should I use?
Any high-quality store-bought salted caramel sauce works fine, but homemade is incredible if you have the time. Look for one with good balance between sweetness and saltiness for the best flavor.
Final Thoughts
There’s just something unforgettable about this Pumpkin Salted Caramel Cupcakes Recipe. It captures the essence of cozy, fall afternoons and wraps it all up in one perfectly moist, flavorful bite. If you’ve been hunting for a crowd-pleaser that’s as comforting as it is special, this recipe is absolutely worth making soon. You’ll find yourself coming back to it year after year, sharing the joy of pumpkin and salted caramel with everyone you love.
Print
Pumpkin Salted Caramel Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Total Time: 41 minutes
- Yield: 22 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Salted Caramel Cupcakes combine moist, warmly spiced pumpkin cake with rich, creamy salted caramel frosting. Perfect for autumn gatherings or anytime you crave the cozy flavors of fall, these cupcakes are beautifully balanced with cinnamon, cloves, and nutmeg, topped with a luscious cream cheese and salted caramel frosting that will impress any crowd.
Ingredients
Cake Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- â…› teaspoon ground cloves
- â…› teaspoon ground nutmeg
- ½ cup canola oil
- â…” cup light brown sugar, packed
- â…” cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup pumpkin puree
- â…“ cup whole milk
Frosting Ingredients
- 1 – 8 oz box cream cheese, softened
- ¼ cup unsalted sweet cream butter, softened
- 2 cups powdered sugar
- 2 tablespoons salted caramel sauce
- 3–5 tablespoons heavy whipping cream
- ½ cup salted caramel sauce (for drizzle)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, ground cinnamon, ground cloves, and ground nutmeg until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the canola oil, light brown sugar, granulated sugar, eggs, and vanilla extract until smooth and slightly fluffy. Add the pumpkin puree and mix well.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners and Bake: Line cupcake pans with paper liners and fill each about 2/3 full with batter. Bake in a preheated oven at 350°F (175°C) for approximately 21 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed to incorporate, then increase speed to beat until light and fluffy. Mix in 2 tablespoons of salted caramel sauce and add 3 to 5 tablespoons of heavy whipping cream as needed to reach desired frosting consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the salted caramel cream cheese frosting using a piping bag or spatula.
- Drizzle and Serve: Drizzle the remaining ½ cup salted caramel sauce over the frosted cupcakes for an extra burst of flavor and a beautiful presentation. Serve and enjoy!
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute canola oil with vegetable oil if preferred.
- For a thicker caramel drizzle, gently warm the caramel sauce before drizzling.
- Adjust heavy cream quantity in frosting to achieve your preferred consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
