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Salted Caramel Pumpkin Cupcakes combine sweet and salty! These moist pumpkin cupcakes topped with salted caramel cream cheese frosting are p.
Salted Caramel Pumpkin Cupcakes
Salted Caramel Cupcakes are moist pumpkin cupcakes topped with a salted caramel cream cheese frosting. These deliciously decadent cupcakes are perfect for fall baking. They smell and taste as good as they look. Here’s how to make them!
- hand mixer OR stand mixer
- 2x cupcake pans
- cupcake pan liners
- 2x large mixing bowl
- measuring cup
- measuring spoons
- large piping bag with star tip
- ice cream scoop
- cooling rack
- squeeze bottle
Pumpkin Cupcakes Ingredients
- 1 ¼ cups flour
- ¼ cup cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ½ cup canola oil
- ⅔ cup light brown sugar, packed
- ⅔ cup sugar
- 2 large eggs
- 1 ½ tsp pure vanilla extract
- 1 cup pumpkin puree
- ⅓ cup whole milk
Salted Caramel Cream Cheese Frosting Ingredients
- 1 – 8 oz box, cream cheese, softened
- 1/4 cup unsalted sweet cream butter, softened
- 2 cups powdered sugar
- 2 tbsp salted caramel sauce
- 3-5 tbsp heavy whipping cream
- ½ cup salted caramel sauce
Preheat the oven to 350 degrees f.
Line a cupcake pan with cupcake liners.
Place the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves into a large bowl and whisk together.
Place the oil, brown sugar, and sugar into a second large mixing bowl and beat together until combined.
Beat in the eggs and vanilla until combined.
Gradually beat in the pumpkin puree.
Gradually beat in the dry ingredients until combined.
Scoop the batter into the cupcake liners, filling them about ¾ way full.
Bake in the oven for 21 minutes or until a toothpick comes out clean.
Allow to cool completely.
Salted Caramel Cream Cheese Frosting Instructions
Place the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream into a large mixing bowl or the bowl of a stand mixer and beat together.
Continue beating until creamy and stiff with peaks.
Scoop the frosting into a piping bag.
Frost the cooled cupcakes.
Pour the ½ cup of caramel sauce into the squeeze bottle.
Drizzle the caramel sauce over the frosting.
Serve and enjoy!