Name: Pumpkin Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 190 g (1½ cups) all-purpose flour; 1½ tsp ground cinnamon; ¼ tsp ground ginger; ⅛ tsp ground nutmeg; ⅛ tsp ground cloves; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 80 ml (⅓ cup) vegetable or canola oil; 150 g (¾ cup) white sugar; 100 g (½ cup) brown sugar; 2 large eggs; 2 tsp vanilla extract; 180 g (¾ cup) pumpkin puree; 80 ml (⅓ cup) milk (2% recommended); 200 g (1 cup) granulated sugar; 85 g (6 tbsp) unsalted butter, cubed; 120 ml (½ cup) whipping cream; ½ tsp sea salt or coarse salt; 170 g (¾ cup) unsalted butter, softened; 113 g (4 oz) cream cheese, softened; 240–300 g (2–2½ cups) powdered sugar; 120 ml (½ cup) salted caramel sauce (cooled)

Jump to Recipe

Ready for a fall dessert that hits every note of cozy, sweet perfection? These Pumpkin Cupcakes with Caramel Cream Cheese Frosting are here to steal the show. Moist, spiced cupcakes paired with a rich, buttery caramel cream cheese frosting make every bite feel like a celebration of the season.

These cupcakes are everything you want in an autumn treat: soft texture, deep pumpkin flavor, warm spices, and an indulgent salted caramel twist. Whether you’re baking for a fall party, Thanksgiving, or just because it’s Tuesday and you deserve it, this recipe never fails.

Why You’ll Love These Pumpkin Cupcakes

Supremely moist cupcakes thanks to pumpkin and oil
Balanced spice blend that highlights without overpowering
Dreamy caramel cream cheese frosting that tastes like a caramel apple meets cheesecake
Homemade caramel sauce that’s worth every stir
Beautiful and bake-sale worthy but totally doable at home

Ingredients

Pumpkin Cupcakes:

190 g (1½ cups) all-purpose flour
1½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground cloves
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
80 ml (⅓ cup) vegetable or canola oil
150 g (¾ cup) white sugar
100 g (½ cup) brown sugar
2 large eggs
2 tsp vanilla extract
180 g (¾ cup) pure pumpkin puree
80 ml (⅓ cup) milk (2% recommended)

Salted Caramel Sauce:

200 g (1 cup) granulated sugar
85 g (6 tbsp) unsalted butter, cubed
120 ml (½ cup) whipping cream
½ tsp sea salt or coarse salt

Caramel Cream Cheese Frosting:

170 g (¾ cup) unsalted butter, softened
113 g (4 oz) full-fat cream cheese, softened
240–300 g (2–2½ cups) powdered sugar
120 ml (½ cup) salted caramel sauce (cooled)

How to Make These Fall Cupcake Favorites

Make the Cupcakes: Preheat oven to 175°C (350°F). Line 14–16 cupcake molds.
In a bowl, whisk flour, spices, baking powder, baking soda, and salt.
In a separate bowl, whisk oil, sugars, and eggs until smooth. Stir in pumpkin puree.
Mix in half the dry ingredients, then milk, then the remaining dry mix until just combined.
Fill liners 2/3 to 3/4 full. Bake 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
Make the Salted Caramel: In a medium saucepan over medium heat, melt the sugar while stirring until it becomes amber and smooth. Add butter and whisk until combined and bubbling. Lower heat, add cream, and whisk smooth. Stir in salt. Cool before using.
Make the Frosting: Beat butter until smooth. Add cream cheese and beat just until combined. Add 1 cup powdered sugar, then caramel sauce, then more powdered sugar until fluffy and spreadable.
Pipe or spread frosting on cooled cupcakes. Drizzle extra caramel over the top if you’re feeling fancy.

Tips for Moist and Flavorful Pumpkin Cupcakes

Don’t overmix the batter once you add the flour
Use room-temperature eggs and dairy for smoother mixing
Let the caramel cool completely before adding to the frosting
Use pumpkin puree, not pumpkin pie filling
Chill the frosting if it gets too soft to pipe

How This Recipe Became My Fall Staple

The first time I made these cupcakes, I was hosting a last-minute fall dinner party and wanted something easy but impressive. I whipped up the cupcakes and frosting, made the caramel on a whim, and topped everything just before guests arrived. They were a hit—so much so that I now make them on repeat every autumn. Friends have even started requesting them for birthdays!

Perfect Pairings and Serving Ideas

These cupcakes are wonderful with a hot chai latte or spiced apple cider. Serve them as a showstopping dessert at any fall gathering or cozy night in. If you’re bringing them to a party, drizzle the caramel just before serving for the best look and texture.

How to Store Leftovers

Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving. You can also freeze the unfrosted cupcakes for up to 2 months.

FAQs

Can I make the caramel sauce ahead of time?

Yes! It stores in the fridge for up to 2 weeks. Reheat gently before using.

Can I use store-bought caramel sauce?

In a pinch, yes—but homemade really elevates the flavor.

Can I make these into mini cupcakes?

Absolutely. Bake for 10–12 minutes and check for doneness with a toothpick.

What if I don’t have cream cheese?

You can make a caramel buttercream instead—just add the caramel to whipped butter and powdered sugar.

The Fall Dessert You Can’t Skip

These Pumpkin Cupcakes with Caramel Cream Cheese Frosting are pure autumn magic. Rich, spiced, and sweet in all the right ways, they’ll win over even the most pumpkin-skeptical pal. Bake them once, and they’ll be a part of your fall traditions forever.

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