Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ¾ cup vegetable oil
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
For the caramel cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the dry ingredients: all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs with granulated sugar, brown sugar, and vegetable oil until smooth. Mix in pumpkin puree and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fill each cupcake liner about ⅔ full with batter and bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare the frosting: beat softened cream cheese and butter until smooth. Add powdered sugar gradually, then stir in caramel sauce and vanilla extract. Beat until fluffy.
- Frost the cooled cupcakes generously with the caramel cream cheese frosting using a piping bag or spatula. Decorate as desired with nuts or sprinkles.
Notes
- Ensure cupcakes are completely cooled before frosting for best adhesion.
- Use high-quality caramel sauce for a richer flavor.
- For a vegan version, substitute eggs with flaxseed or chia seed, use vegan butter, and ensure caramel is vegan-friendly.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg