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Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Pumpkin cupcakes with caramel cream cheese frosting are warmly spiced, tender cupcakes topped with a smooth, tangy-sweet frosting. Bake them until a toothpick comes out clean, then frost once completely cooled for a festive fall dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling and chilling 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup neutral oil such as vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
For the frosting
  • 0.5 cup unsalted butter softened
  • 1 block (8 oz) cream cheese softened
  • 3.5 cups powdered sugar
  • 0.25 cup caramel sauce thick, jarred

Equipment

  • 1 12-cup standard muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Heat the oven to 350°F and line a 12-cup standard muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  3. Whisk the pumpkin, granulated sugar, oil, eggs, and vanilla in a large bowl until smooth.
  4. Stir in the flour mixture just until no dry streaks remain.
  5. Divide the batter evenly among the liners and bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
Make the frosting
  1. Beat the butter in a large bowl with an electric mixer until smooth.
  2. Add the cream cheese and beat just until combined.
  3. Add the powdered sugar in three additions, mixing on low after each.
  4. Mix in the caramel sauce just until smooth.
  5. Refrigerate the frosting for 20 to 30 minutes if needed to firm it.
  6. Spread the frosting over the completely cooled cupcakes.

Notes

For the neatest frosting, spread it only over completely cooled cupcakes. Store covered in the refrigerator for up to 4 days; freeze unfrosted cupcakes for up to 2 months. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.