These Pumpkin Caramel Cupcakes are a delicious treat, perfect for fall! The moist pumpkin base is topped with rich caramel frosting that adds a sweet touch.
Who can resist that combo? Every bite feels like a warm hug! I like to pair them with a nice cup of coffee for the ultimate cozy moment. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of your cupcakes. You could replace it with a gluten-free blend if needed, but keep an eye on ratios—gluten-free flour often requires some modifications for texture.
Pumpkin puree: Canned pumpkin is convenient and reliable, but you can also use homemade pumpkin puree. Just make sure to drain excess moisture from fresh pumpkin to avoid soggy cupcakes.
Pumpkin pie spice: If you don’t have this blend, you can create your own with cinnamon, nutmeg, ginger, and allspice. I love adding a pinch of extra cinnamon for a warm flavor.
Heavy cream: This is key for the frosting. If you’re looking for a lighter option, you could substitute it with whipped topping, but it may not be as rich and fluffy.
How Do I Create The Perfect Caramel Sauce?
Making caramel can seem tricky at first, but with a little patience, it’s quite rewarding! Start by melting the sugar over medium heat, constantly stirring to prevent burning. Watch for the amber color—it’s your cue to add butter. Here’s a step-by-step for success:
- Use a heavy-bottomed saucepan to ensure even heating.
- Keep stirring as the sugar melts to prevent it from sticking or burning.
- Once the sugar is melted and amber, carefully add the butter and mix until combined.
- Slowly add warm cream. It will bubble, so be cautious!
- Let it boil for about 1 minute before removing from heat. Adding salt is optional, but it enhances flavor.
Let the caramel cool slightly before drizzling on your cupcakes. It should be thick but still pourable!
How to Make Pumpkin Caramel Cupcakes
Ingredients You’ll Need:
For the Pumpkin Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Drizzle:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, room temperature, cut into pieces
- 1/4 cup heavy cream, warmed
- Pinch of salt (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus 18-22 minutes for baking and some time for cooling. Setting aside around 1 hour in total will allow you to fully prepare, cool, and assemble your delicious Pumpkin Caramel Cupcakes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep the cupcakes from sticking.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This helps to evenly distribute the leavening agents and spices. Once mixed, set the bowl aside.
3. Combine Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make your cupcakes tough!
5. Bake Cupcakes:
Spoon the batter into each cupcake liner, filling them about 2/3 full. Bake in your preheated oven for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean.
6. Cool Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely. This helps prevent them from becoming soggy.
7. Make Whipped Cream Frosting:
In a large bowl that’s been chilled, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on high speed until stiff peaks form. This will give your frosting a lovely, fluffy texture!
8. Make Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns into a smooth amber liquid. Be attentive during this step to prevent burning!
Once melted, carefully add the butter (it will bubble a lot) and stir until melted. Gradually drizzle in the warm heavy cream while stirring continuously. Let the mixture boil for 1 minute, then remove it from heat and add a pinch of salt, if desired. Let it cool slightly before using.
9. Assemble the Cupcakes:
Using a piping bag or a spoon, generously top each cupcake with the whipped cream frosting. Have fun with the swirls—let your creativity shine!
10. Drizzle with Caramel:
Finally, drizzle the cooled caramel sauce over the whipped cream on each cupcake. This adds that perfect sweet touch!
11. Serve:
These cupcakes are best enjoyed immediately! However, you can refrigerate them until you’re ready to serve. If they are refrigerated, let them come to room temperature before eating for the best flavor and texture.
Enjoy your moist pumpkin cupcakes topped with fluffy whipped cream and luscious caramel drizzle! They are sure to impress!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! If you’re using fresh pumpkin, make sure to roast and puree it first. Just remember to drain any excess moisture to keep your cupcakes from becoming soggy. One cup of pureed fresh pumpkin should work perfectly!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best results, allow them to sit at room temperature for about 15-30 minutes before serving to regain their fluffiness.
Can I Make These Cupcakes Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum for structure. Keep an eye on the texture, as gluten-free cupcakes can be a bit denser.
How Can I Make the Caramel Sauce Ahead of Time?
You can make the caramel sauce in advance! Just store it in a sealed container in the fridge. When you’re ready to use it, gently reheat it in the microwave or on the stove. Add a splash of cream if it’s too thick.
