Description
Pumpkin cupcakes topped with salted caramel cream cheese frosting are the ultimate autumn indulgence. These moist, fluffy treats burst with pumpkin spice flavors and are finished with a rich frosting that perfectly balances sweetness and a hint of salt. Ideal for fall gatherings, festive celebrations, or simply enjoying at home, these cupcakes will surely impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup salted caramel sauce (plus extra for drizzling)
- 8 oz cream cheese (softened)
Instructions
- Preheat oven to 350?F (175?C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat sugar and eggs until fluffy; mix in pumpkin puree.
- Gradually combine dry ingredients into the wet mixture until just blended.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until a toothpick comes out clean.
- Allow to cool completely, then whip cream cheese with salted caramel sauce until smooth. Frost cooled cupcakes and drizzle with additional caramel before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 265
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg