Description
Delightful cupcakes combining pumpkin, caramel, and cream cheese, perfect for fall gatherings.
Ingredients
Scale
- 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)
Instructions
- 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 aside.
- In another bowl, mix the brown sugar and eggs together, then whisk in the pumpkin puree, melted butter, milk, and vanilla extract until smooth.
- Pour the wet mix into the dry ingredients and stir gently until just combined. Fill the cupcake liners about 1/2 to 2/3 full.
- Bake for 15-18 minutes, until a toothpick inserted comes out clean. Let cool completely.
- Beat the softened cream cheese and caramel sauce together until smooth for the filling.
- For the frosting, beat softened cream cheese and butter, slowly adding powdered sugar alternating with milk until smooth. Add vanilla and salt.
- Once cooled, remove a small core from each cupcake and fill with the caramel cheesecake filling.
- Pipe frosting onto each cupcake, topping with a caramel square and drizzling with caramel sauce. Add sprinkles if desired.
Notes
Store cupcakes in an airtight container at room temperature or refrigerate for up to 3-5 days. Freeze un-frosted cupcakes for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin cupcakes, caramel cheesecake, fall dessert, holiday treats, easy cupcakes