Pumpkin cupcakes with salted caramel cream cheese frosting
I love when I have leftover canned pumpkin after baking something delicious because it means I get to bake another something delicious. The first something delicious I’ll share with you next week; today’s post is dedicated to the second: pumpkin cupcakes with salted caramel cream cheese frosting.
Holy cow, these are good.
I may have sampled at least two (or three) to make sure they were consistently yummy.
Anything for my readers.
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Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Cupcakes
2 cups sugar
3/4 cup oil
1/2 cup applesauce
1 tsp vanilla extract
2 cups canned pumpkin
4 eggs
2 cups flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Place cupcake liners in pan. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fill cupcake liners 2/3 full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Frosting
Homemade caramel sauce
1/2 cup granulated sugar
1/2 cup heavy cream
Pinch of salt
In a heavy bottomed saucepan, cook the granulated sugar over medium high heat until it begins to melt, stirring frequently. You want the melted sugar to turn a dark golden brown but you don’t want it to burn. Once the sugar has dissolved, very carefully add the cream and salt. The mixture will bubble furiously; continue to stir until completely smooth. Set aside to cool while you make the cream cheese frosting.
Cream cheese frosting
2 (8-oz) packages of cream cheese, room temperature
1/2 cup butter, softened
4-5 cups powdered sugar
1 T vanilla extract
In a large bowl (preferably a stand mixer with paddle attachment), beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Turn the speed to low and slowly add 2 cups of the powdered sugar and vanilla and beat gently until combined, then turn the speed to medium.
Carefully add the salted caramel sauce in a slow stream to the mixture and beat thoroughly. Once added, increase the speed to medium-high and beat for at least 1 minute. Turn the mixer to its lowest setting and slowly add the remaining powdered sugar until you have a thick, spreadable frosting. Beat another 3 to 5 minutes until light and fluffy.
Chill the salted caramel cream cheese frosting for at least 30 minutes before using, especially if you plan to pipe it on cupcakes. When ready to frost, beat the frosting for a minute or two before using.
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Note: I found inspiration for these cupcakes by using a combination of—and variations on—these three recipes:
- Pumpkin Cake III (for the cupcake recipe though I altered it a bit)
- Chocolate Pumpkin Cake with Salted Caramel Frosting (for the cream cheese base—the caramel sauce recipe didn’t work well for me)
- Salted Caramel Cupcakes (for the caramel sauce—it was perfect AND easy!)
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Next week I’ll be posting a recipe for similar cupcakes, though I used a different pumpkin cupcake recipe (think pumpkin but with baking cocoa and more spice) and garnished with a chocolate glaze instead of mini chocolate chips. Yes, that would be the first delicious something.
Printable recipe for the cupcakes and frosting below:
- 2 cups sugar
- ¾ cup oil
- ½ cup applesauce
- 1 tsp vanilla extract
- 2 cups canned pumpkin
- 4 eggs
- 2 cups flour
- 3 tsp baking powder
- 2 tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- 1 cup chopped walnuts (optional)
- ½ cup granulated sugar
- ½ cup heavy cream
- Pinch of salt
- 2 (8-oz) packages of cream cheese, room temperature
- ½ cup butter, softened
- 4-5 cups powdered sugar
- 1 T vanilla extract
- Preheat oven to 350 degrees. Place cupcake liners in pan. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fill cupcake liners ⅔ full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
- For the homemade caramel sauce, cook the granulated sugar in a heavy-bottomed saucepan over medium high heat until it begins to melt, stirring frequently. You want the melted sugar to turn a dark golden brown but you don’t want it to burn.
- Once the sugar has dissolved, very carefully add the cream and salt. The mixture will bubble furiously; continue to stir until completely smooth. Set aside to cool while you make the cream cheese frosting.
- In a large bowl (preferably a stand mixer with paddle attachment), beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Turn the speed to low and slowly add 2 cups of the powdered sugar and vanilla and beat gently until combined, then turn the speed to medium.
- Carefully add the salted caramel sauce in a slow stream to the mixture and beat thoroughly. Once added, increase the speed to medium-high and beat for at least 1 minute. Turn the mixer to its lowest setting and slowly add the remaining powdered sugar until you have a thick, spreadable frosting. Beat another 3 to 5 minutes until light and fluffy.
- Chill the salted caramel cream cheese frosting for at least 30 minutes before using, especially if you plan to pipe it on cupcakes. When ready to frost, beat the frosting for a minute or two before using.
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You can read more about the inspiration for this site 
These look awesome. I love all things pumpkin.
Kristina P.´s deep thought ~ The True Meaning of Christmas Is Celebrity and Fame
[Reply]
Emily Reply:
December 1st, 2011 at 2:22 pm
They were delicious and easy! Well, the frosting was a little tricky due to my lack of skills when it comes to boiling sugar but I got the hang of it. ;)
Emily´s deep thought ~ eBay MoneyMakers highlights real families {GIVEAWAY}
[Reply]
Yum. Need I say more?
Cathy´s deep thought ~ getting in touch with his feminine side
[Reply]
Emily Reply:
December 1st, 2011 at 2:22 pm
Nope. That pretty much covers it! ;)
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[Reply]
Yup! Delicious!!
[Reply]
Emily Reply:
December 1st, 2011 at 8:28 pm
I love sharing homemade goodies with you. :)
Emily´s deep thought ~ eBay MoneyMakers highlights real families {GIVEAWAY}
[Reply]
This are to die for. I’m lucky enough to have tasted them. Try these!
[Reply]
Emily Reply:
December 2nd, 2011 at 1:20 am
I made them especially for you, my friend. ;)
[Reply]
Completely DIVINE!!! And, I’m LOVING your gorgeous photo!!! So pretty!
Quinn´s deep thought ~ Color Palette Inspiration: Ocean Blues
[Reply]
Emily Reply:
December 2nd, 2011 at 11:19 am
Thank you! That’s a super delicious compliment coming from you. ;)
Emily´s deep thought ~ eBay MoneyMakers highlights real families {GIVEAWAY}
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