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
Scale
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.