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Salted Caramel Pumpkin Cupcakes

Pumpkin spiced cupcakes topped with salted caramel frosting and drizzle with salted caramel sauce are a GOOD thing! Perfect for fall!
Course Cupcakes
Cuisine American
Cook Time 21 minutes
Total Time 21 minutes
Servings 24
Calories 195kcal
Author Michelle Ordever

Equipment

Ingredients

For the Cupcakes

  • 1¼ cups all-purpose flour
  • ¼ cup cornstarch cornflour
  • 1 tsp baking powder
  • ½ tsp baking soda bicarbonate of soda
  • ¼ tsp kosher salt sea salt flakes
  • 1½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ½ cup canola or vegetable oil
  • ⅔ cup light brown sugar packed
  • ⅔ cup white sugar
  • 2 large eggs
  • 1½ tsp pure vanilla extract
  • 1 cup pure pumpkin purée
  • ⅓ cup whole milk

For the Frosting

  • 1 8 oz / 225g package cream cheese, softened
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar icing sugar
  • 2 Tbsp salted caramel sauce
  • 4 Tbsp heavy whipping cream double cream

For the Topping

  • ½ cup salted caramel sauce

Instructions

  • Preheat oven to 180C/350F/Gas 4 and line a cupcake pan with cupcake liners.
  • Whisk or sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl.
  • In a large mixing bowl, beat together the oil, sugars, eggs and vanilla until combined.
  • Beat in the pumpkin purée.
  • Gradually beat in the dry ingredients until combined.
  • Use an ice cream scoop to divide the batter into the liners.
  • Bake for 21 minutes or until an inserted toothpick comes out clean.
  • Leave the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
  • To make the frosting, use an electric stand or hand held mixer and place the cream cheese, butter, (2 tablespoons) salted
    caramel sauce, powdered sugar, and cream.
  • Beat on medium speed until smooth, creamy, and stiff peaks form.
  • Transfer the frosting to a large piping bag fitted with a large star tip.
  • Pipe swirls of frosting onto each cooled cupcake.
  • Pour the half-cup of caramel sauce into a squeeze bottle and drizzle over the frosting.
  • Enjoy and Happy Fall Y'all!

Nutrition

Serving: 1 | Calories: 195kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 97mg | Fiber: 1g | Sugar: 22g