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Salted Caramel Pumpkin Cupcakes
Yield: 12 cupcakes
These salted caramel pumpkin cupcakes combine all the best flavors of fall in one irresistible bite. Soft pumpkin spice cupcakes are topped with creamy salted caramel buttercream frosting, drizzled with homemade salted caramel sauce, and finished with a pinch of flaky sea salt for that perfect sweet-and-salty balance. They’re sweet, cozy, and just the right amount of indulgent for fall baking.
Ingredients
Pumpkin Spice Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1.5 tsp) pumpkin pie spice
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (185 g) pumpkin puree
- ½ cup (120 ml) milk (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tsp (2 tsp) vanilla extract
Salted Caramel Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- ¼ cup (60 g) salted caramel sauce (recipe)
- 1 tbsp (15 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
Additional Ingredients
- ½ cup (115 g) salted caramel sauce (recipe)
- 1 tsp (1 tsp) flaky sea salt
Instructions
Pumpkin Spice Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 12 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract and whisk until the cupcake batter is well combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
Salted Caramel Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until it is smooth and creamy.
- Add in the powdered sugar and mix on low speed until it is fully combined with the butter. Add in the salted caramel sauce, heavy cream, vanilla extract, and salt, and mix on low speed. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
- Turn the mixer speed to medium and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the salted caramel buttercream frosting. Pipe a generous swirl of frosting onto the cooled pumpkin spice cupcakes. Drizzle additional salted caramel sauce onto the cupcakes and sprinkle with flaky sea salt.
Notes
Storing & Serving:
- Room temperature: If serving on the same day, store the cupcakes in an airtight container at room temperature in a cool place away from direct sunlight for about 2 hours.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the unfrosted cupcakes in an airtight container or freezer-safe storage bag in the freezer for up to 3 months. Thaw the cupcakes and then frost as directed.
Nutrition
Serving: 1cupcake | Calories: 441kcal | Carbohydrates: 62g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 502mg | Potassium: 85mg | Fiber: 1g | Sugar: 50g | Vitamin A: 2924IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
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