Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Salted Caramel Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup salted caramel sauce
- ½ teaspoon sea salt (optional)
- Chopped caramel candies and sea salt flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients into wet mixture, stirring gently until just combined.
- Divide batter evenly among cupcake liners, filling about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- In a mixing bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and mix on low speed. Add salted caramel sauce and optional sea salt, mixing until well combined.
- Frost cooled cupcakes generously with the salted caramel cream cheese frosting. Garnish with chopped caramel candies and sea salt flakes as desired.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For a stronger salted caramel flavor, drizzle additional caramel sauce over the frosting.
- Can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 4 days. Bring to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 Kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg