Easy Pumpkin Cupcakes with Cream Cheese Frosting
Calories: 28
Adjust Servings Here: 12 cupcakes
Description
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.
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
Instructions
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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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