Easy Pumpkin Cupcakes with Cream Cheese Frosting
Calories: 559kcal
Adjust Servings Here: 12 cupcakes
Description
These pumpkin cupcakes are moist, light, and airy made with oil, eggs, pumpkin puree, and pumpkin spice. Frosted with cream cheese frosting and more caramel make these finger-licking good.
Ingredients
Cupcakes
- 1 ½ cup (190 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Pumpkin Spice
- 2 Eggs large
- ¾ cup (150 g) White Sugar
- ⅓ cup (80 ml) Cooking oil
- 5 tablespoon (75 ml) Pumpkin puree
- 1 teaspoon Vanilla Extract
Cream cheese frosting
- 4 oz (113 ml) Cream cheese
- 2 oz (60 g) Butter
- 2 cup (240 g) Powdered sugar
- 1 tablespoon Fresh cream
- ½ teaspoon Salt
- ½ teaspoon Lemon juice
- 1 teaspoon Vanilla extract
Caramel
- 1 cup (200 g) Sugar
- 3 tablespoon Water
- ¼ teaspoon Lemon juice
- 4 tablespoon (60 g) Butter
- ½ cup (120 ml) Whipping cream
- 1 teaspoon Vanilla extract
Instructions
Cupcakes
- Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners.
- In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- 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.
- Next, add the flour and combine well.
- Using an ice cream scooper or spoon divide the batter into cupcake liners.
- Bake for about 18 to 20 minutes or until a skewer inserted in the center comes out clean.
- Cool completely before decorating.
Cream cheese frosting
- In a mixer bowl with the paddle attachment cream the cream cheese and room temperature butter for about 2 minutes
- Add 2 tablespoon of cream, salt, lemon juice, and vanilla – whip another minute.
- Next, add powdered sugar one cup at a time and continue to whip for 2 more minutes.
- Check consistency – if necessary add more powdered sugar to stiffen or fresh cream to lighten it up.Tip - The more you whip the lighter this frosting will become.
Caramel sauce
- Place the sugar, lemon, and water in a deep light-colored saucepan.
- Melt the sugar on medium heat shaking the pan as needed. Tip - Keep the heat on medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution.
- Once all the sugar is amber, add in the butter and combine well.
- Next, add the cream and be careful because the caramel will bubble up. Take it off the heat.
- Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools it will get thicker.
Decorate
- Place frosting in a piping bag with a large star tip. Pipe a swirl on the cupcake
- Drizzle with caramel sauce. I added a little orange dragee on the top for garnish.
- Enjoy!
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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