Description
Fluffy pumpkin fall cupcakes filled and topped with cinnamon cream cheese frosting, then finished with a rich homemade salted caramel drizzle.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup neutral oil
- 2 large eggs
- 1/4 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 12 ounces cream cheese, room temperature
- 3/4 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 1 tablespoon meringue powder
- 2 teaspoons ground cinnamon
- 1 pinch kosher salt
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 7 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin or cupcake pan with paper liners.
- Whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt together in a large bowl.
- In a separate bowl, whisk the brown sugar, granulated sugar, pumpkin puree, and neutral oil for 2 to 3 minutes, until smooth and the sugar begins to dissolve.
- Add the eggs, sour cream, and vanilla extract to the pumpkin mixture. Whisk until fully combined.
- Add the dry ingredients to the wet ingredients. Fold gently until just combined and no dry flour remains.
- Fill each cupcake liner about three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cupcakes completely in the pan. Repeat with the remaining batter as needed.
- To make the frosting, beat the cream cheese with a paddle attachment for 3 minutes.
- Add the softened butter and beat for another 2 minutes.
- Add the powdered sugar, meringue powder, cinnamon, salt, and vanilla. Mix on low, then increase to medium and beat for 2 minutes.
- To make the caramel, add 1 cup granulated sugar to a saucepan and melt it over medium heat, stirring every 30 seconds with a wooden spoon.
- When the sugar has melted and turned amber, remove the pan from the heat and carefully whisk in the butter.
- Slowly pour in the room-temperature heavy cream. Return the saucepan to low heat and whisk for about 5 minutes, until smooth.
- Stir in the kosher salt, pour the caramel into a heat-safe container, and let it cool until slightly thickened.
- Cut a circle about 1 inch deep into the center of each cooled cupcake.
- Spoon about 1 teaspoon of cinnamon cream cheese frosting into each pocket, then replace the removed cupcake piece.
- Transfer the remaining frosting to a piping bag and pipe it over the cupcakes.
- Drizzle the cooled salted caramel over the frosting and serve.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Bring the cream cheese, butter, sour cream, and heavy cream to room temperature before beginning.
- Do not overmix the cupcake batter after adding the flour.
- Cool the cupcakes completely before filling or decorating them.
- Use block-style full-fat cream cheese for frosting that pipes well.
- Watch the melting sugar carefully because caramel can burn quickly.
- Store finished cupcakes in an airtight container in the refrigerator for up to 4 days.
- Let refrigerated cupcakes stand at room temperature for 15 to 20 minutes before serving.
- Freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 628
- Sugar: 71
- Sodium: 366
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 84
- Fiber: 1
- Protein: 4
- Cholesterol: 91