Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Moist, fluffy, and bursting with warm fall flavors, these pumpkin cupcakes with caramel cream cheese frosting are the perfect autumn treat. The soft, spiced cupcakes pair beautifully with a rich, creamy frosting that’s infused with salted caramel. Every bite is a delightful balance of sweetness and warmth.

Why You’ll Love These Cupcakes

Each fall, I love experimenting with new pumpkin desserts, and these cupcakes hit all the right notes. The combination of pumpkin and caramel is simply irresistible, thanks to the cozy cinnamon spice and deep caramel richness. The cupcakes stay incredibly moist for days, while the frosting is creamy, tangy, and perfectly sweetened with homemade salted caramel sauce.

How to Make Pumpkin Cupcakes

These cupcakes owe their tender texture to a combination of oil, eggs, and pumpkin puree. The oil ensures a light and moist crumb, while the pumpkin provides plenty of natural flavor. Here’s a step-by-step breakdown:

1. Prepare the Dry Ingredients: In a bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
2. Mix the Wet Ingredients: In another bowl, whisk together the oil, sugars, eggs, vanilla, and pumpkin puree until smooth.
3. Combine: Gradually mix the dry ingredients into the wet ingredients, alternating with milk, until the batter is smooth and well incorporated.
4. Bake: Spoon the batter into a lined muffin pan, filling each about 2/3 full. Bake until a toothpick inserted in the center comes out clean.

These cupcakes are packed with flavor, ultra-moist, and simple to make—no electric mixer required! If you prefer, you can use pumpkin pie spice in place of the individual spices.

Making the Caramel Cream Cheese Frosting

This frosting is a dream! The tangy cream cheese balances the sweetness of the caramel, creating a rich and smooth topping. You can use store-bought salted caramel, but it must be thick in consistency (not the runny kind used for ice cream). Alternatively, dulce de leche also works well.

1. Make the Salted Caramel: Heat granulated sugar until melted, then whisk in butter, cream, and sea salt. Let it cool completely before using.
2. Beat the Butter and Cream Cheese: Whip the butter until smooth, then mix in the cream cheese just until combined.
3. Add Sugar and Caramel: Gradually beat in powdered sugar and cooled caramel sauce. If needed, add a tablespoon of heavy cream to reach the desired consistency.
4. Decorate: Use a piping bag with a 1M tip for a thick swirl or spread with a knife for a thinner layer. Drizzle extra caramel on top for a stunning finish.

Tips for Success

• Use pure pumpkin puree, not pumpkin pie filling.
• Don’t overfill your cupcake liners—stick to 2/3 full for the best results.
• Bake cupcakes in batches if needed; overcrowding can cause uneven baking.
• Use full-fat brick-style cream cheese for a sturdy frosting.
• If the frosting is too soft, refrigerate for 15-30 minutes before piping.

More Pumpkin Treats to Try

• Pumpkin Chocolate Chip Cupcakes
• Pumpkin Streusel Muffins
• Pumpkin Bundt Cake
• Pumpkin Dump Cake

These pumpkin cupcakes with caramel cream cheese frosting are the ultimate fall dessert. They’re easy to make, incredibly delicious, and guaranteed to impress! Enjoy every bite of these cozy, sweet treats.

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegetable oil (or canola oil)
• 3/4 cup white sugar
• 1/2 cup brown sugar (light or dark)
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup pure pumpkin puree (NOT pumpkin pie filling)
• 1/3 cup milk (I used 2%)

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cut into pieces)
• 1/2 cup whipping cream
• 1/2 teaspoon sea salt (or coarse salt)

For the Caramel Cream Cheese Frosting:

• 3/4 cup unsalted butter (softened but still firm)
• 4 ounces full-fat cream cheese (softened but still firm)
• 2-3 cups powdered sugar
• 1/2 cup salted caramel sauce

Instructions

Pumpkin Cupcakes:

1. Preheat oven to 350°F (180°C). Line a muffin pan with baking cups.
2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together oil, white sugar, brown sugar, and eggs until smooth. Add vanilla extract and pumpkin puree, whisking until fully combined.
4. Gradually mix in half of the dry ingredients, followed by the milk, then the remaining dry ingredients. Stir until just combined.
5. Spoon batter into the lined muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool in the pan for 10-20 minutes before transferring to a wire rack to cool completely.

Salted Caramel Sauce:

1. In a medium saucepan over medium heat, melt sugar while stirring occasionally. It will clump before turning into a deep amber liquid.
2. Once fully melted, add butter while whisking constantly. Be careful, as the mixture will bubble up.
3. Lower the heat and slowly whisk in the cream until fully combined.
4. Remove from heat and stir in salt. Let cool completely before using in frosting.

Caramel Cream Cheese Frosting:

1. Beat butter until smooth, then mix in the cream cheese until just combined.
2. Add 1 cup of powdered sugar and beat until smooth.
3. Mix in 1/2 cup of the cooled salted caramel sauce.
4. Gradually add remaining powdered sugar, beating until desired consistency is reached. If needed, add 1 tablespoon of heavy cream.
5. Frost completely cooled cupcakes using a piping bag or knife.
6. Drizzle with extra caramel sauce if desired.