Pumpkin Spice Cupcakes Recipe
Rich, spiced cupcakes topped with caramel frosting make Pumpkin Spice Cupcakes an easy and flavorful fall dessert great for enjoying with coffee or seasonal gatherings.
Servings: 12
Calories: 484kcal
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup (1/2 stick) butter room temperature
- 2 large eggs
- 1 cup pumpkin puree solid-packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp vanilla
Salted Caramel
- 1/2 cup granulated sugar
- 3 Tbsp salted butter room temperature
- 1/4 cup heavy whipping cream room temperature
- 1/2 tsp salt (I prefer non-iodized sea salt)
Cream Cheese Frosting
- 3 cup powdered sugar
- 1/2 cup (1 stick) butter room temperature
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- 1 Tbsp + 1 tsp salted caramel cool
- 8 oz (1 block) original cream cheese room temperature for 30 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a regular-sized muffin tin with cupcake liners and set aside.
- In the bowl of a stand mixer, beat the butter, oil, and sugars together for 2–3 minutes or until light and creamy. Add the pumpkin puree and vanilla. With the mixing speed on low, add one egg at a time, mixing until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With the mixing speed on low, gradually add the dry ingredients, mixing until just combined.
- Remove the bowl from the stand mixer and fill each liner ¾ full. Place in the oven and bake for 18–22 minutes or until the tops are lightly browned and spring back when touched. Remove from the oven and allow to cool in the pan for 3–4 minutes before transferring to a wire rack to cool completely (about 30 minutes).
- While the cupcakes are baking, prepare the salted caramel. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn golden brown. Once the sugar has melted completely, add the butter. The mixture will bubble. Continue stirring for 1–2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute, then remove from the heat and stir in the salt. Allow the caramel to cool while the cupcakes finish baking and cooling.
- To prepare the cream cheese frosting, using the paddle attachment, cream the butter, vanilla, salted caramel, and salt for 2 minutes or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in the refrigerator to chill for at least 15 minutes or until the cupcakes have completely cooled. Allow the frosting to stand at room temperature for 5 minutes before transferring it to a piping bag. Garnish the cupcakes with a drizzle of slightly warm salted caramel (warm enough to flow smoothly but not hot enough to melt the frosting) and a sprinkle of sea salt.
Notes
-Cupcakes can be kept at room temperature or refrigerated and brought to room temperature before serving.
STORE Pumpkin Cream Cheese Frosting Cupcakes covered in an airtight container in the refrigerator for up to 5 days. If refrigerating, allow them to sit at room temperature for about 15 minutes before serving to soften the frosting.
For FREEZING, it’s best to freeze the cupcakes before frosting them. Allow them to cool completely, then wrap unfrosted cupcakes in plastic wrap followed by aluminum foil or store them in an airtight container for up to 2–3 months. Thaw at room temperature before frosting. If freezing frosted cupcakes, store them in a single layer in an airtight container and thaw in the fridge overnight.
For the caramel sauce, keep it in a glass jar in the refrigerator for up to 1 month. It can be reheated in the microwave or warmed on the stovetop. To REHEAT, bring cupcakes to room temperature or microwave for a few seconds before serving.
Nutrition
Calories: 484kcal | Carbohydrates: 68g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 590mg | Potassium: 140mg | Fiber: 1g | Sugar: 58g | Vitamin A: 3749IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
