These Pumpkin Caramel Cupcakes are a sweet treat perfect for fall! They combine soft pumpkin-flavored cake with a gooey caramel swirl, making every bite a little piece of joy!
Honestly, the smell of these cupcakes baking is enough to make anyone smile. I love adding a sprinkle of nuts on top for a little crunch—so yummy and fun to make with friends! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient, but if you have fresh pumpkin, you can roast and puree it instead! Just make sure it’s well-cooked and smooth before using.
Spices: The mix of spices—cinnamon, nutmeg, cloves, and ginger—gives warmth to the cupcakes. You can swap for pumpkin pie spice if you have it in your pantry!
Buttermilk: If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar. This helps to achieve the same tangy flavor and moisture.
Sugar: If you’re looking to cut down on sugar, you can use a sugar substitute like stevia or monk fruit sweetener. Just check the conversion rates, as they often differ from regular sugar.
Butter: For a dairy-free frosting, you can use vegan butter or coconut oil. It will still be delicious and spreadable!
How Do I Get Soft, Well-Risen Cupcakes?
The key to soft cupcakes is not overmixing the batter once the wet and dry ingredients come together. Mix until just combined to keep the texture light and fluffy!
- After preparing the batter, fill cupcake liners about 2/3 full—this allows room for them to rise without overflowing.
- Be sure your oven is preheated. If it’s not hot enough, your cupcakes may turn out dense.
- After baking, let them cool in the pan for a few minutes before moving them to a wire rack. This helps them stay moist.
How Can I Make Smooth and Creamy Frosting?
The trick to creamy frosting is ensuring your butter is at room temperature—this makes it easy to whip air into it and create that light texture!
- Start mixing the butter alone for a minute or so, then gradually add powdered sugar. This prevents a powder cloud and makes it easier to mix.
- If your frosting is too thick, don’t hesitate to add a tablespoon of heavy cream at a time until you reach the consistency you like.
What’s the Best Way to Drizzle Caramel Smoothly?
When making caramel, patience is key! Make sure the sugar is fully melted to a golden color before adding butter and cream.
- To drizzle, let the caramel cool slightly—this helps it thicken a bit and makes it easier to control.
- You can use a piping bag or a spoon to achieve nice drizzle patterns over your frosted cupcakes. Keep it fun and artistic!
These tips will not only help you make the most amazing Pumpkin Caramel Cupcakes but also enhance your baking skills overall! Enjoy the process and those delicious results!
Delicious Pumpkin Caramel Cupcakes Recipe
Ingredients You’ll Need:
For the Cupcakes:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) buttermilk (or milk mixed with 1 tsp lemon juice)
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream or milk
For the Caramel Drizzle:
- 1 cup (200g) granulated sugar
- 6 tablespoons (90g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, warmed
- Pinch of salt (optional)
Time Needed:
This delightful recipe takes about 30 minutes of preparation time plus an additional 18-22 minutes for baking. Don’t forget to let your cupcakes cool completely before frosting, so factor in a little chilling time too!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with cupcake liners—this is where the magic happens!
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and spices (cinnamon, nutmeg, cloves, ginger) until they are all well combined. This helps ensure each cupcake has a consistent flavor!
3. Mix Wet Ingredients:
In a separate bowl, beat together the eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes!
5. Fill Cupcake Liners:
Divide the batter evenly among the prepared muffin liners, filling each about 2/3 full to allow space for rising. You can use an ice cream scoop for easier portioning!
6. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a cupcake—if it comes out clean, they’re ready!
7. Cool:
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
8. Make Caramel Sauce:
In a medium saucepan over medium heat, add the granulated sugar, stirring constantly with a heat-resistant spatula. Wait until the sugar melts and turns a golden amber color. Carefully add the butter and stir until melted.
Next, slowly pour in the warmed heavy cream while stirring continuously. Be cautious as the mixture will bubble up! Allow it to boil for 1 minute, then take it off the heat and stir in a pinch of salt if desired. Let the caramel cool to room temperature.
9. Prepare Frosting:
In a mixing bowl, beat the softened butter on medium speed for about 2 minutes until it’s creamy. Gradually add the powdered sugar, one cup at a time, mixing on low until incorporated. Add vanilla and 2 tablespoons of heavy cream, then beat on medium-high for about 3 minutes until fluffy. If it’s too thick, add more cream until you get the right consistency.
10. Frost Cupcakes:
Once fully cooled, frost each cupcake using a piping bag or spatula with the buttercream frosting. Make it fun and pretty!
11. Drizzle with Caramel:
Now for the fun part! Drizzle the prepared caramel sauce over the frosted cupcakes. Don’t worry—if you get a little messy, that just adds to their charm!
12. Optional Garnish:
If you like, sprinkle some chopped pecans or walnuts on top for a tasty crunch that pairs perfectly with the soft cupcakes and sweet frosting.
That’s it! Enjoy your flavorful Pumpkin Caramel Cupcakes with a rich, creamy frosting and luscious caramel drizzle! Perfect for fall celebrations or any day you want a little treat! 🎃🍰
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can definitely use fresh pumpkin! Simply roast and blend the pumpkin until smooth. Make sure it’s well-cooked and has a similar consistency to canned pumpkin puree for the best results.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week, but let them come to room temperature before enjoying!
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container until you’re ready to frost them. The frosting can also be made ahead—just keep it in the fridge and rewhip it briefly before using.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1/4 cup of milk. Let it sit for about 5 minutes to thicken, and it will work perfectly in the recipe!