Moist, tender and fluffy — these pumpkin cupcakes topped with caramel cream cheese frosting are a seasonal favorite. The cupcakes deliver warm pumpkin flavor with gentle spices and brown sugar, while the frosting adds a creamy, slightly tangy salted caramel finish.
Each autumn I like to try new pumpkin bakes, and these cupcakes pair pumpkin and caramel perfectly. The cake stays incredibly moist thanks to a combination of oil, eggs and pumpkin puree, and the texture remains soft and fluffy for days. The spice level is kept mild so it complements — rather than competes with — the frosting, and a touch of brown sugar enhances the pumpkin’s caramel notes. The caramel cream cheese frosting is the highlight: the cream cheese balances the caramel’s sweetness, giving a rich, tangy, and luscious frosting with deep salted caramel flavor.
Making the Cupcakes
The cupcakes get their tender crumb from oil, two eggs and pumpkin puree. You won’t taste the oil because pumpkin and spices provide the main flavor. Start by whisking the dry ingredients (flour, spices, baking powder, baking soda and salt) together. In another bowl whisk oil, white and brown sugar, eggs and vanilla until smooth, then add the pumpkin. Alternate adding the flour mixture and milk to the wet ingredients until the batter is lump-free. Spoon the batter into lined muffin tins and bake.
These cupcakes are flavorful and very moist, and you won’t need an electric mixer. I used a mix of spices here, but if you prefer, substitute pumpkin pie spice as noted in the recipe.
Making the Caramel Cream Cheese Frosting
The recipe includes a salted caramel sauce I prefer, but you can use store-bought salted caramel if it’s very thick and high quality — thin squeeze-bottle sauces are too runny to make a stable frosting. Dulce de leche is also an acceptable shortcut. Allow the caramel to cool completely before adding it to the frosting.
Beat the butter until smooth, then fold in the cream cheese just until combined. Gradually add powdered sugar and the cooled salted caramel. If the frosting feels overly firm, add a tablespoon of heavy cream to reach piping consistency. I piped my cupcakes with a large 1M tip for generous swirls; if you prefer a light spread, you can halve the frosting recipe, though leftovers are always welcome.
Baking Tips
- Use 100% pure pumpkin puree, not pumpkin pie filling. Results differ if you substitute the pie filling.
- This batch yields about 14–16 cupcakes. Use two 12-cavity pans or bake in two batches. Filling only 12 liners with all the batter risks overflow.
- The salted caramel recipe makes about 1 cup; the frosting uses 1/2 cup, leaving extra for drizzling.
- Always use full-fat, brick-style cream cheese for the frosting; lower-fat varieties make a runnier frosting.
- Avoid overbeating the frosting, which can make it too soft. If it gets too loose, chill it 15–30 minutes before piping.
More pumpkin treats to love:
- Pumpkin Chocolate Chip Cupcakes
- Pumpkin Streusel Muffins
- Pumpkin Bundt Cake
- Pumpkin Dump Cake
Pumpkin Cupcakes with Caramel Cream Cheese Frosting
Equipment
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12-cavity muffin pan
Ingredients
Pumpkin 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 (2% recommended)
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
Cream Cheese Caramel 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 (cooled)
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F (180°C). Line muffin pans with paper liners. This recipe yields about 14–16 cupcakes; line one pan fully and a few liners in a second pan if needed.
- Whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt in a medium bowl.
- In a large bowl whisk oil, white sugar, brown sugar and eggs until smooth. Stir in the pumpkin until combined.
- Add about half the flour mixture to the wet ingredients, then the milk, then the remaining flour mixture, whisking until no lumps remain.
- Spoon batter into liners filling each about 2/3 to 3/4 full. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10–20 minutes, then transfer to a wire rack to cool completely before frosting.
Salted Caramel Sauce
- Measure all ingredients before starting. Place sugar in a medium saucepan over medium heat.
- Heat the sugar, stirring occasionally. It will clump then melt into a deep amber color.
- Once melted with no lumps, add the butter while whisking constantly. The mixture will bubble — take care.
- Lower the heat and whisk in the cream until smooth and even in color.
- Remove from heat, whisk in the salt, and let the caramel cool completely before using in the frosting.
Cream Cheese Caramel Frosting
- Beat the butter until smooth.
- Add the cream cheese and mix just until combined.
- Beat in 1 cup powdered sugar, then beat in 1/2 cup fully cooled salted caramel sauce.
- Gradually add the remaining powdered sugar 1/2–1 cup at a time until the desired sweetness and consistency are reached. If needed, add 1 tablespoon cream.
- Frost cooled cupcakes with a knife or pipe using a bag and tip (a 1M tip creates a generous swirl). Optionally drizzle extra caramel on top.
Notes
- Pure Pumpkin: Use 100% pure canned pumpkin puree, not pumpkin pie filling; the recipe was developed for pure pumpkin.
- Spices: You can replace the spice mix with 2 teaspoons pumpkin pie spice (or 1 1/2 teaspoons for a milder flavor).
- Salted Caramel: The caramel yields about 1 cup; use 1/2 cup for the frosting and reserve the rest for drizzling. If using store-bought caramel, choose a thick, high-quality variety; thin squeeze sauces won’t produce a stable frosting. Dulce de leche also works.
- Cream Cheese: Use full-fat, brick-style cream cheese. It should be slightly softened but not warm—remove from the fridge 15–30 minutes before using.
- Nutrition: Nutritional details are estimates based on 1 cupcake with frosting (no extra drizzle), assuming 16 equal cupcakes.
- Make Ahead: Cupcakes can be baked a day ahead and stored in an airtight container at room temperature. Make caramel a day ahead and keep chilled. Make the frosting the day of serving.
- Storage: Store frosted cupcakes in an airtight container in the fridge up to 3 days. Unfrosted cupcakes can be frozen up to 2 months and thawed in the fridge.
Nutrition
Carbohydrates: 48 g,
Protein: 3 g,
Fat: 20 g
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