Description
Moist and flavorful pumpkin cupcakes topped with a rich caramel cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup caramel sauce
- 2 cups powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
- In a large bowl, mix pumpkin puree, oil, eggs, granulated sugar, and brown sugar until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes until a toothpick comes out clean.
- For frosting, beat cream cheese and butter until smooth. Mix in caramel sauce, then gradually add powdered sugar until desired consistency is reached.
- Frost cooled cupcakes and drizzle with additional caramel if desired.
Notes
You can customize the seasonings to taste.