Dessertscakemehometonight5.0
Salted Caramel Pumpkin Cupcakes
These salted caramel pumpkin cupcakes combine all the best flavors of fall in one irresistible bite. Soft pumpkin spice cupcakes are topped with creamy salted caramel buttercream frosting, drizzled with homemade salted caramel sauce, and finished with a pinch of flaky sea salt for that perfect sweet-and-salty balance. They’re sweet, cozy, and just the right amount of indulgent for fall baking.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Pumpkin Spice Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 12 cupcake liners.
3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract and whisk until the cupcake batter is well combined and smooth.
granulated sugar1 cuplarge egg (room temperature)1vanilla extract2 tsp
4
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for ⏱️ 20 minutes and then transfer to a wire rack to cool completely.
5
Salted Caramel Buttercream Frosting
6
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about ⏱️ 5 minutes until it is smooth and creamy.
unsalted butter (room temperature)1 cup
7
Add in the powdered sugar and mix on low speed until it is fully combined with the butter. Add in the salted caramel sauce, heavy cream, vanilla extract, and salt, and mix on low speed. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
heavy cream1 tbspvanilla extract2 tsp
8
Turn the mixer speed to medium and whip the frosting for 2 to ⏱️ 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
9
Assembling the Cupcakes
10
Fill a piping bag fitted with an Ateco 857 piping tip with the salted caramel buttercream frosting. Pipe a generous swirl of frosting onto the cooled pumpkin spice cupcakes. Drizzle additional salted caramel sauce onto the cupcakes and sprinkle with flaky sea salt.
flaky sea salt1 tsp
Nutrition Facts
calories
441 kcal
fat Content
21 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
50 g
sodium Content
502 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
57 mg
carbohydrate Content
62 g
saturated Fat Content
11 g
unsaturated Fat Content
8 g
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