Pumpkin Spice Cupcakes with Caramel Frosting
These pumpkin cupcakes are soft, moist, and full of warm fall flavor. The caramel frosting adds a smooth, rich sweetness that pairs perfectly with the pumpkin spice. Topped with crisp caramel shards, they have just the right mix of creamy and crunchy. They’re easy to make but look impressive, and the flavor is even better the next day. A great dessert for fall gatherings, or just when you’re craving something sweet and seasonal.
The cupcake batter comes together easily with simple ingredients you probably already have on hand! Pumpkin purée keeps them soft and flavorful, while cinnamon, nutmeg, and cloves give that classic fall spice. The caramel frosting is creamy and light, adding just the right amount of sweetness without overpowering the pumpkin.
And if you want to take them up a notch (like we did), the caramel shards add a light crunch and make the cupcakes look bakery-worthy. It’s a recipe that feels homemade but still looks impressive enough to share!
The Caramel Shards:
These are probably one of our favorite things to make this season, because who doesn’t like pumpkin?! And these cupcakes are so gorgeous too. They look super fancy, and challenging to make, but in reality they’re super simple to make and decorate! Trust us, the caramel shards and the fig on top makes all the difference!
As always, we hope you guys enjoyed this recipe and if you try it, be sure to comment down below and let us know how it turned out! -Aubrey and Tara <3
Pumpkin Spice Cupcakes with Caramel Frosting
- Total Time: 45 mins.
- Yield: 12 cupcakes 1x
Description
These pumpkin cupcakes are soft, moist, and full of warm fall flavor. The caramel frosting adds a smooth, rich sweetness that pairs perfectly with the pumpkin spice. Topped with crisp caramel shards, they have just the right mix of creamy and crunchy. They’re easy to make but look impressive, and the flavor is even better the next day. A great dessert for fall gatherings, or just when you’re craving something sweet and seasonal.
Ingredients
For the Caramel Shards:
3/4 cups white sugar
For the Pumpkin Cupcakes:
1 + 1/2 cup all-purpose flour
1 + 1/4 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. freshly grated nutmeg
1/4 tsp. all-spice
1/4 tsp. ground cloves
1/4 tsp. salt
1/2 cup flavorless oil
1 + 1/2 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
For the Caramel Frosting:
4 oz. softened cream cheese
3/4 cups caramel
1 tsp. vanilla extract
1 + 3/4 cups heavy whipping cream
Instructions
1. To make the Caramel Shards, add 3/4 cups white sugar into a small saucepan. Place on medium-low heat, mixing constantly. Keep on heat for about 8 minutes, or until it reaches 300F. Now pour the hot mixture onto a baking sheet, lined with parchment paper. Spread it out thin, and let it harden completely. Once it’s hardened, you can break them into smaller pieces with a rolling pin.
2. To a medium-sized bowl, add in 1 + 1/2 cup all-purpose flour, 1 + 1/4 tsp. baking powder, 1/2 tsp. baking soda, 2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1 tsp. ground cardamom, 1/2 tsp. freshly grated nutmeg, 1/4 tsp. all-spice, 1/4 tsp. ground cloves, and 1/4 tsp. salt.
3. Whisk the dry ingredients until combined, then set it aside for later.
4. Now to a large bowl, whisk together the wet ingredients; 1/2 cup flavorless oil, 1 + 1/2 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 tsp. vanilla extract, and 2 large eggs.
5. Next, add in the dry ingredients and mix that in with a spatula until a thick batter forms, and no flour pockets remain.
6. Evenly scoop the cupcake batter into a lined cupcake pan. This recipe makes 12 cupcakes. Now, bake at 350F for 15-18 minutes, or until a toothpick inserted comes out clean. While the cupcakes are cooling, make the frosting.
7. To a large bowl, cream together 4 oz. softened cream cheese, 3/4 cups caramel, and 1 tsp. vanilla extract. Beat that with an electric hand mixer until light and fluffy.
8. In a separate bowl, whip up 1 + 3/4 cups heavy whipping cream until stiff peaks. Fold the whipped cream into the cream cheese mixture and mix until combined.
9. Now, frost the cooled cupcakes and top each cupcake with a few of the homemade caramel shards, and optionally, half of a fig!
10. Enjoy!
- Prep Time: 10 mins.
- Cook Time: 15 mins.
- Category: Dessert
- Method: Bake
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
