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.
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.
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