Pumpkin Caramel Cheesecake Cupcakes

Introduction

Pumpkin Caramel Cheesecake Cupcakes are the perfect fall dessert to satisfy your sweet tooth! These delightful treats combine the rich flavors of pumpkin, caramel, and cream cheese in a cupcake form, making them a festive addition to any gathering.

Why Make This Recipe

These cupcakes are not only delicious but also easy to make. They are ideal for holiday parties, family gatherings, or whenever you’re craving something sweet. Lovely for sharing, they will impress your friends and family with their beautiful presentation and amazing taste!

How to Make Pumpkin Caramel Cheesecake Cupcakes

Making Pumpkin Caramel Cheesecake Cupcakes is simple and fun! Follow these easy steps, and you’ll have a batch of delightful cupcakes that are sure to please.

Ingredients:

3 1⁄2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 1⁄3 cups packed dark brown sugar
4 large eggs
2 cups pumpkin puree
1 cup unsalted butter, melted & cooled
2⁄3 cup milk
1 teaspoon vanilla extract
4 ounces cream cheese, softened
4 ounces caramel sauce
8 ounces cream cheese, softened
1 cup butter, softened
5 1⁄2 – 6 cups powdered sugar
1-2 tablespoons milk
1 tablespoon vanilla extract
1/4 teaspoon salt (if using unsalted butter)
24 caramel squares
1⁄4 cup caramel sauce
White sprinkles (optional)

Directions:

Make the Pumpkin Cupcakes: Preheat your oven to 350°F (175°C) and line two 12-cup cupcake pans with liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this bowl aside. In a medium bowl or stand mixer, mix the brown sugar and eggs together. Then whisk in the pumpkin puree, melted butter, milk, and vanilla extract until it’s smooth. Pour this wet mix into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fill the cupcake liners about 1⁄2 to 2⁄3 full using a large cookie scoop. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean. Let them cool completely before filling or frosting.
Prepare the Caramel Cheesecake Filling: In another bowl, beat together the softened cream cheese and caramel sauce until smooth. You can use a hand or stand mixer for this step.
Make the Cream Cheese Buttercream Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Slowly add in powdered sugar, alternating with milk, until the frosting is easy to pipe. Mix in the vanilla extract and salt. Beat until fully combined.
Assemble the Cupcakes: Once your cupcakes are completely cooled, use a cupcake corer or a plastic knife to remove a small core from each. Fill each cupcake with the caramel cheesecake filling using a spoon or piping bag.
Decorate: Move the frosting to a large piping bag fitted with a star tip. Pipe swirls of frosting onto each cupcake. Top each swirl with a caramel square and drizzle with caramel sauce. Add white sprinkles if you’d like. Enjoy these decadent Pumpkin Caramel Cheesecake Cupcakes! Perfect for fall gatherings, holidays, or a sweet treat anytime.

How to Serve Pumpkin Caramel Cheesecake Cupcakes

Serve your Pumpkin Caramel Cheesecake Cupcakes on a beautiful platter. They can be enjoyed fresh out of the oven or chilled in the refrigerator. Great for parties, they are easy to grab and enjoy!

How to Store Pumpkin Caramel Cheesecake Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature or in the refrigerator. They will stay delicious for up to 3-5 days. If you want to keep them longer, freeze them without frosting for up to 2 months. Just thaw and frost when you’re ready to enjoy.

Tips to Make Pumpkin Caramel Cheesecake Cupcakes

Make sure your ingredients are at room temperature for better mixing.
Do not overmix the batter to keep your cupcakes light and fluffy.
Use high-quality caramel sauce for the best flavor.
Feel free to add nuts or chocolate chips to the batter for extra texture.

Variation

You can make these cupcakes with different flavors by using different extracts like almond or maple. You can also swap out the caramel for chocolate ganache for a different treat!

FAQs

1. Can I use fresh pumpkin instead of puree?
Yes, you can roast and puree fresh pumpkin, but make sure it’s smooth and not too watery.

2. How do I know when the cupcakes are done baking?
Insert a toothpick in the center; if it comes out clean and dry, the cupcakes are ready.

3. Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

Enjoy making and sharing these delightful Pumpkin Caramel Cheesecake Cupcakes!