Pumpkin Salted Caramel Cupcakes
With moist pumpkin cupcakes topped with caramel cream cheese frosting, these Pumpkin Salted Caramel Cupcakes are the perfect cupcake for fall. Quick and easy to prepare too!
Prep Time20 minutes mins
Cook Time21 minutes mins
Total Time41 minutes mins
Course: cupcakes
Cuisine: American
Keyword: pumpkin caramel cupcakes, salted caramel pumpkin cupcakes
Servings: 22
Calories: 211kcal
Salted Caramel Cream Cheese Frosting Ingredients:
- 1 - 8 oz box cream cheese softened
- 1/4 C unsalted sweet cream butter softened
- 2 C powdered sugar
- 2 tbsp salted caramel sauce
- 3-5 TBSP heavy whipping cream
- ½ C salted caramel sauce
cupcake Directions
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves
Using another large bowl, beat together the oil, brown sugar, and sugar until combined
Beat in the eggs and vanilla until
Gradually beat in the pumpkin puree
Gradually beat in the dry ingredients until combined
Scoop batter into the cupcake liners about ¾ way full
Bake in the oven for 21 minutes or until a toothpick comes out clean
Allow to cool completely
Decorating Directions:
Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
Continue beating until creamy and stiff with peaks
Scoop frosting into piping bag
Frost cooled cupcakes
Pour the ½ C of caramel sauce into the squeeze bottle
Drizzle over the frosting
Enjoy
Calories: 211kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 75mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1876IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 1mg