The aroma of warm pumpkin spices layered with the sweet, buttery scent of salted caramel is pure fall magic. These salted caramel pumpkin cupcakes are the perfect way to celebrate the season. Whether you’re hosting a cozy get-together or looking for an indulgent treat to pair with your favorite latte, this recipe has it all—fluffy texture, bold autumn flavors, and that delightful sweet-and-salty combo.
I first stumbled upon the idea of combining pumpkin and salted caramel during a chilly October weekend when I was experimenting with fall desserts. After a few trial runs (and some happy taste-testing by my family), I landed on this recipe. Trust me, it’s worth every single bite! If you’re ready to indulge in the ultimate fall cupcake, let’s dive right in!
Why You’ll Love This Recipe
- Perfect Fall Flavor: Pumpkin spice and salted caramel create a warm, cozy flavor combination that’s ideal for autumn.
- Moist and Fluffy Texture: These cupcakes are tender and perfectly moist thanks to the pumpkin puree.
- Easy to Make: With straightforward steps and common ingredients, you can whip these up without breaking a sweat.
- Show-Stopping Presentation: The drizzle of golden salted caramel sauce over creamy frosting makes these cupcakes stunning.
- Versatile Treat: Great for Halloween parties, Thanksgiving dessert tables, or just an everyday indulgence.
- Customizable: You can easily adapt this recipe for different dietary needs or flavor preferences (more on that later!).
- Crowd-Pleaser: Whether you’re baking for kids, friends, or coworkers, these cupcakes will get rave reviews every single time.
These aren’t just your average pumpkin cupcakes—they’re elevated (oops, I mean, made even better) with the luscious salted caramel topping that ties everything together beautifully. They’re indulgent, comforting, and absolutely irresistible!
What Ingredients You Will Need
This recipe uses simple, seasonal ingredients that you can easily find at your local grocery store. Here’s everything you’ll need:
- For the Cupcakes:
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- ¼ cup (60 ml) milk, room temperature
- 1 tsp vanilla extract
- For the Salted Caramel Sauce:
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cubed
- ½ cup (120 ml) heavy cream, room temperature
- ½ tsp sea salt
- For the Frosting:
- 1 cup (230 g) unsalted butter, softened
- 3 ½ cups (420 g) powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 2 tbsp salted caramel sauce
You can use store-bought salted caramel sauce if you’re in a rush, but making it yourself is easier than you might think!
Equipment Needed
- Muffin tin and cupcake liners
- Mixing bowls (one large and one medium)
- Stand mixer or hand mixer
- Whisk and spatula
- Measuring cups and spoons
- Small saucepan (for caramel sauce)
- Cooling rack
- Piping bag and tips (optional, for frosting decoration)
If you don’t have a piping bag, no worries—use a Ziploc bag with a corner snipped off for frosting. And if you’re using a silicone muffin tray instead of liners, make sure to grease it well!
Preparation Method
- Preheat your oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine the wet ingredients: In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
- Fill the liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- Prepare the salted caramel sauce: Heat the sugar in a small saucepan over medium heat, stirring occasionally, until it melts into a deep amber color. Add the butter and stir until fully melted. Slowly pour in the heavy cream (it may bubble up) and whisk until smooth. Remove from heat and stir in the sea salt. Let cool completely.
- Make the frosting: Using a stand or hand mixer, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the heavy cream, vanilla extract, and salted caramel sauce, and beat until fluffy.
- Frost the cupcakes: Use a piping bag to frost the cooled cupcakes, or simply spread the frosting on top with a knife. Drizzle with extra salted caramel sauce for a gorgeous finish.
Cooking Tips & Techniques
- Don’t Overmix: Stir the batter until just combined to ensure your cupcakes turn out tender and fluffy.
- Room Temperature Ingredients: Bring your eggs, milk, and butter to room temperature before starting. This helps everything mix smoothly and creates a better texture.
- Caramel Caution: Be patient while making the caramel sauce—it’s worth the wait. Stir gently and resist turning up the heat too high, as sugar can burn quickly.
- Piping Made Easy: If you’re new to piping, practice on a plate first to get comfortable. A simple swirl design looks professional and is easy to do!
- Prep Ahead: Make the salted caramel sauce a day in advance to save time when baking.
Variations & Adaptations
- Gluten-Free Version: Swap the all-purpose flour with a gluten-free baking blend. Make sure your caramel sauce and frosting ingredients are gluten-free, too.
- Vegan Option: Replace the eggs with flaxseed meal (1 tbsp flaxseed meal + 2.5 tbsp water per egg). Use dairy-free butter and coconut cream for the frosting and caramel sauce.
- Spiced Up: Add a pinch of cardamom or ginger to the cupcake batter for an extra layer of warmth.
- Chocolate Twist: Add ½ cup of mini chocolate chips to the batter for a chocolatey surprise in every bite.
- Nut-Free Alternative: Swap the sea salt with fine kosher salt if nut allergies are a concern.
I once added a swirl of cream cheese frosting along with the salted caramel and it was an instant hit. Get creative and make these cupcakes your own!
Serving & Storage Suggestions
Serve these salted caramel pumpkin cupcakes at room temperature for the best flavor. Pair them with a cup of hot apple cider or a pumpkin spice latte for the ultimate fall experience. Add a sprinkle of sea salt on top of the caramel drizzle for a touch of elegance.
To store, place the cupcakes in an airtight container and refrigerate for up to 5 days. Let them come to room temperature before serving. For longer storage, freeze unfrosted cupcakes for up to 2 months, then add frosting and caramel topping after thawing.
When reheating, bring the cupcakes to room temperature naturally—microwaving can make them lose their fluffy texture.
Nutritional Information & Benefits
Each cupcake contains approximately:
- Calories: 280
- Fat: 12g
- Carbohydrates: 38g
- Protein: 3g
Pumpkin is rich in vitamin A and antioxidants, supporting healthy skin and eyes. The spices (like cinnamon and nutmeg) have immune-boosting properties, making these cupcakes both decadent and nourishing. Note that this recipe contains dairy and eggs, so adjust accordingly if you have allergies.
Conclusion
These salted caramel pumpkin cupcakes are the ultimate fall treat—a perfect balance of sweet and salty, soft and creamy, and just plain magical. Whether you’re baking for yourself or sharing with loved ones, this recipe is guaranteed to bring joy to your kitchen.
Give this recipe a try, and don’t forget to make it your own. Add a pinch of spice, swap in your favorite frosting, or get creative with toppings. I’d love to hear how they turn out—drop a comment below or share your photos on social media. Happy baking and cozy fall vibes!
FAQs
Can I use canned pumpkin puree?
Absolutely! Just make sure it’s pure pumpkin and not pumpkin pie filling.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes and store them unfrosted in the fridge for up to 2 days. Frost and drizzle with caramel before serving.
What’s the best way to make salted caramel sauce?
The key is patience! Stir gently, and don’t rush the sugar melting process.
Can I use store-bought caramel sauce?
Of course! Just look for one labeled “salted caramel” or add a pinch of sea salt to regular caramel sauce.
How can I make these cupcakes healthier?
Swap the all-purpose flour with whole wheat flour, reduce the sugar slightly, or use coconut oil instead of vegetable oil.
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Irresistible Salted Caramel Pumpkin Cupcakes Recipe
These salted caramel pumpkin cupcakes are the perfect way to celebrate the season with fluffy texture, bold autumn flavors, and a delightful sweet-and-salty combo.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- ¼ cup milk, room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar (for caramel sauce)
- 6 tbsp unsalted butter, cubed (for caramel sauce)
- ½ cup heavy cream, room temperature (for caramel sauce)
- ½ tsp sea salt (for caramel sauce)
- 1 cup unsalted butter, softened (for frosting)
- 3 ½ cups powdered sugar (for frosting)
- 2 tbsp heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp salted caramel sauce (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- To prepare the salted caramel sauce, heat the sugar in a small saucepan over medium heat, stirring occasionally, until it melts into a deep amber color. Add the butter and stir until fully melted. Slowly pour in the heavy cream and whisk until smooth. Remove from heat and stir in the sea salt. Let cool completely.
- Using a stand or hand mixer, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the heavy cream, vanilla extract, and salted caramel sauce, and beat until fluffy.
- Use a piping bag to frost the cooled cupcakes, or simply spread the frosting on top with a knife. Drizzle with extra salted caramel sauce for a gorgeous finish.
Notes
[‘Don’t overmix the batter to ensure tender and fluffy cupcakes.’, ‘Bring eggs, milk, and butter to room temperature for better texture.’, ‘Be patient while making the caramel sauce to avoid burning the sugar.’, ‘Practice piping on a plate before decorating the cupcakes.’, ‘Make the salted caramel sauce a day in advance to save time.’]
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Protein: 3
Keywords: Salted caramel, pumpkin cupcakes, fall dessert, autumn recipe, cupcake recipe
