Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup pumpkin puree (fresh or canned)
- 1 teaspoon vanilla extract
- Salted caramel sauce (for frosting and drizzling)
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Sea salt flakes (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the sugars, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the softened cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salted caramel sauce, and mix until smooth.
- Spread the salted caramel cream cheese frosting generously over cooled cupcakes. Drizzle with extra salted caramel and sprinkle with sea salt flakes as desired.
Notes
- Use high-quality pumpkin puree for the best flavor.
- Adjust the amount of salted caramel for desired sweetness and consistency.
- Frost cupcakes once completely cooled to prevent melting.
- Store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze unfrosted cupcakes and frost after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake, Mix, Frost
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal Kcal
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg