Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup salted caramel sauce
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- Sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Mix dry ingredients: flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
- In another bowl, combine sugars, oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients into the wet mixture, mixing until just combined. Fill cupcake liners about two-thirds full.
- Bake for 18-20 minutes or until a toothpick tests clean. Cool completely on wire racks.
- In a mixing bowl, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar, then fold in salted caramel sauce. Sprinkle with sea salt if desired.
- Pipe or spread frosting onto cooled cupcakes. Drizzle with additional salted caramel sauce if desired.
Notes
- Use canned pumpkin puree for consistent moistness.
- Ensure cream cheese and butter are softened for smooth frosting.
- Avoid overmixing the batter to keep cupcakes light.
- Adjust sweetness by modifying powdered sugar or caramel sauce quantity.
- Add a dash of ginger or allspice for an extra spice boost.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 Kcal
- Sugar: 42g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg