Caramel Pumpkin Cupcakes are a delicious and festive treat perfect for fall and holiday gatherings. These cupcakes are moist and flavorful, combining the rich taste of pumpkin with warm spices and a hint of caramel. Topped with a luscious cinnamon cream cheese frosting and drizzled with caramel sauce, these cupcakes are sure to be a hit!
Ingredients:
For the Cupcakes:
- 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
For the Cinnamon Cream Cheese Frosting:
- 1 (8 oz) box cream cheese, softened
- ¼ cup unsalted sweet cream butter, softened
- 2 cups powdered sugar
- 2 tbsp salted caramel sauce
- 3-5 tbsp heavy whipping cream
For Garnish:
- ½ cup salted caramel sauce (additional)
- 1 squeeze bottle
- 1 large piping bag with star tip
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
- Mix Wet Ingredients:
- In a large bowl, combine the canola oil, light brown sugar, and granulated sugar. Beat until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine with Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Stir in the pumpkin puree and whole milk until the batter is smooth and well incorporated.
- Bake the Cupcakes:
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cinnamon Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
- Gradually add the powdered sugar, beating until fully incorporated.
- Mix in the salted caramel sauce and heavy whipping cream (start with 3 tbsp and add more if needed) until the frosting is light and fluffy.
- Frost the Cupcakes:
- Fill a large piping bag fitted with a star tip with the cinnamon cream cheese frosting.
- Pipe the frosting onto the cooled cupcakes in a decorative swirl.
- Add the Caramel Drizzle:
- Pour the additional ½ cup salted caramel sauce into a squeeze bottle.
- Drizzle the caramel sauce over the frosted cupcakes in a zigzag pattern.
- Serve and Enjoy:
- Serve the caramel pumpkin cupcakes immediately, or store them in an airtight container in the refrigerator until ready to serve.
Cook’s Tips and Variations:
- Pumpkin Puree: Ensure you use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- Spices: Adjust the spices to your liking. Add more cinnamon for a stronger flavor or include a pinch of ginger for extra warmth.
- Caramel Sauce: For homemade caramel sauce, melt 1 cup sugar over medium heat until amber in color, then stir in 6 tbsp butter and ½ cup heavy cream until smooth.
- Frosting Consistency: If the frosting is too thick, add more heavy cream a tablespoon at a time until you reach the desired consistency.
- Garnish: Top with additional sprinkles of cinnamon or a light dusting of nutmeg for added flair.
Frequently Asked Questions (FAQs):
Q: Can I make these cupcakes ahead of time? A: Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day of serving.
Q: How do I store leftover cupcakes? A: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.
Q: Can I use a different frosting? A: Yes, you can use a simple buttercream or even a whipped cream frosting if you prefer. However, the cinnamon cream cheese frosting pairs wonderfully with the pumpkin flavor.
Q: Can I make mini cupcakes with this recipe? A: Yes, you can make mini cupcakes. Adjust the baking time to about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Q: Can I add nuts or other mix-ins? A: Absolutely! Chopped pecans, walnuts, or even chocolate chips would be great additions to these cupcakes.
Q: Can I make this recipe gluten-free? A: Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure that other ingredients like baking powder are also gluten-free.
Caramel Pumpkin Cupcakes are a delightful way to celebrate the flavors of fall. With their moist pumpkin base, creamy cinnamon frosting, and a drizzle of caramel, these cupcakes offer a perfect balance of sweetness and spice. Easy to make and even easier to enjoy, they are sure to become a seasonal favorite in your home. Enjoy baking and indulging in these scrumptious treats!
