Easy Pumpkin Cupcakes
Pumpkin cupcakes topped with cream cheese frosting and caramel drizzle take the classic dessert to new heights. There is no fancy equipment needed. The cupcakes are moist with a little pumpkin spice and pumpkin puree.
Fall is here, and as always, I make a few more pumpkin recipes I can’t wait to share with you. Made these cupcakes and some pumpkin cake donuts for a family gathering.
It fascinates me when people can’t seem to figure out what cupcake this is until you tell them – these are pumpkin cupcakes. The look on their faces, really? Do these have pumpkin? Yes, there is pumpkin in there, and it is so damn delicious.
Why make these cupcakes
- You can’t get a cupcake recipe easier than this. An oil-based cake batter whipped with eggs makes these light and airy. Enriched with pumpkin puree and spice, these have a wonderful color and aroma too.
- Most of the ingredients are easy to find or simple pantry staples.
- I frosted these with my classic cream cheese frosting, but a no-butter cream cheese frosting would absolutely be perfect too. Of course, you can go simple with vanilla buttercream or bakery-style frosting; both take 5 minutes to make.
- The caramel drizzle is the best thing on top. I have, of course, used my homemade caramel, but you can use store-bought. The recipe I have given you below is more than you need, but it’s probably the smallest batch you can make without the sugar burning.
Ingredients and substitutes
- All-purpose flour – Yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising flour as it contains more leavening. If you must use self-raising flour, omit half the leavening in the recipe
- Oil – I like the light and airy texture the oil gives these cupcakes.
- Sugar – I prefer to use white sugar so I can keep the color of the pumpkin puree in the cupcakes. Brown sugar adds a caramel taste as well as color to them.
- Pumpkin puree – I am using homemade pumpkin puree, but canned works just as well
- Pumpkin spice – I’m using my homemade pumpkin spic but store-bought works just as fine.
- Vanilla Extract – Good quality vanilla is always the best.
Step-by-step: Easy Pumpkin Cupcakes
Cupcakes
- Preheat the oven to 350°F/177°C/ Gas Mark 4. Line a muffin pan with cupcake liners.
- Dry ingredients – In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- Wet ingredients – In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved. Then, gradually add the oil, followed by the pumpkin puree and vanilla.
- Dry to wet – Next, add the flour mixture and combine well.
- Divide – Using an ice cream scooper or spoon, divide the batter between the cupcake liners.
- Bake – Transfer the pan to an oven for about 20 to 22 minutes or until a skewer inserted in the center comes out clean.
- Cool – Cool the cupcakes in the pan for a few minutes, then transfer them to the cooling rack. Make sure to cool the cupcakes completely before decorating.
Cream cheese frosting
- Cream – In a stand mixer bowl with the paddle attachment, cream the cream cheese and room temperature butter for about 2 minutes. Add the lemon juice, whipped cream, and vanilla extract
- Combine – Next, add the powdered sugar one cup at a time. Then, whip for 2 minutes until light and fluffy.
Caramel sauce
- Saucepan – Place the sugar, lemon juice, and water in a deep light-colored saucepan. Melt the sugar on medium heat, shaking the pan as needed.
Pro tip – Keep the heat on medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly, guiding the heat distribution. - Caramelize – Once all the sugar has melted, let it continue to cook until it reaches a deep amber color. Then, add the butter, heavy cream, and salt. Combine well and remove from heat.
Pro tip – Transfer to a cool bowl or mason jar to cool completely.
Assemble
- Frost – Place the cream cheese frosting in a piping bag with a large star tip. Pipe a swirl on each cupcake.
- Caramel – Use a spoon and drizzle the caramel on top of each cupcake. I added a little orange dragee on the top of each frosted cupcake.
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Frequently asked questions
How long will these pumpkin cupcakes keep?
These pumpkin cupcakes will keep at room temperature for 2 days. If wrapped well, they will keep in the fridge for up to a week. And up to a month in the freezer
What temperature is best for baking cupcakes?
I like to bake at 160 – 170 C, or 310 to 325 F, or Gas mark 2 – 3.
Depending on your oven temperature, cupcakes usually take between 18 and 22 minutes. If your cupcakes bake in less than 18 minutes or more than 22 minutes, it’s probably best to check whether your oven needs calibration.
Can I make these as muffins instead of cupcakes?
Yes, you certainly can. I also have a delicious pumpkin spice muffin with oats streusel recipe and video that is absolutely delicious, and I highly recommend you try it.
Easy Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin cupcakes topped with cream cheese frosting and caramel drizzle take the classic dessert to new heights. There is no fancy equipment needed. The cupcakes are moist with a little pumpkin spice and pumpkin puree.
Video
Ingredients
Cupcakes
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin Spice
- 2 large Eggs large
- ¾ cup (150 g) Sugar white or brown
- ⅓ cup (80 ml) Cooking oil
- ⅓ cup (80 g) Pumpkin puree
- 1 tsp Vanilla Extract
Cream cheese frosting
- ½ cup (113 g) Cream cheese 30 – 40%
- ½ cup (113 g) Unsalted butter room temperature
- 2 cup (240 g) Powdered sugar
- 1 tbsp Fresh cream
- ¼½ tsp Salt
- 1 tsp Lemon juice
- 1 tsp Vanilla extract
Caramel sauce
- 1 cup (200 g) Sugar
- 3 tbsp Water
- ½ tsp Lemon juice
- ¼ cup (60 g) Butter
- ½ cup (120 ml) Whipping cream
- 1 tsp Vanilla extract
Method
Cupcakes
- Preheat the oven to 350°F/177°C/ Gas Mark 4. Line a muffin pan with cupcakes liners.
- Dry ingredients – In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- Wet ingredients.- In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved. Then, gradually add the oil followed by the pumpkin puree and vanilla.
- Dry to wet – Next, add the flour mixture and combine well.
- Divide – Using an ice cream scooper or spoon divide the batter between the cupcake liners.
- Bake – Transfer the pan to an oven for about 20 to 22 minutes or until a skewer inserted in the center comes out clean.
- Cool – Cool the cupcakes in the pan for a few minutes then transfer them to the cooling rack. Make sure to cool the cupcakes completely before decorating.
Cream cheese frosting
- Cream – In a mixer bowl with the paddle attachment cream the cream cheese and room temperature butter for about 2 minutes. Add the lemon juice, whipped cream, and vanilla extract
- Combine – Next, add the powdered sugar one cup at a time. Then, whip for 2 minutes until light and fluffy.
Caramel sauce
- Saucepan – Place the sugar, lemon juice, and water in a deep light-colored saucepan. Melt the sugar on medium heat shaking the pan as needed. Pro tip – Keep the heat on medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution.
- Caramelize – Once all the sugar has melted, let it continue to cook until it reaches a deep amber color. Then, add the butter, heavy cream, and salt. combine well and remove from heat. Pro tip – transfer to a cool bowl or mason jar to cool completely.
Assemble
- Frost – Place the cream cheese frosting in a piping bag with a large star tip. Pipe a swirl on each cupcake.
- Caramel – Use a spoon and drizzle the caramel on top of each cupcake. I added a little orange dragee on the top of each frosted cupcake.
Equipment you will need
Nutrition
Tried this recipe?
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i don’t see sugar in the recipe?? Think maybe you forgot to include it in the list.
Ah Tang, Thank you so much for bringing it to my attention. Just edited. Thanks
I saw these yesterday and just had to make them. No frosting. Just as is. All gone instantly. Yummy
Thank you, Debra. So happy that this recipe worked well for you and you enjoyed it. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.
Made these this morning and frosted them with Swiss meringue instead. Best pumpkin cupcakes I ever made. thanks.
Thank you, Briones. So happy that this recipe worked well for you and you enjoyed it. Swiss Meringue sounds wonderful too. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.