From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/17
Warning0 allergens identified
Pumpking Spice Cupcakes with Salted Caramel Frosting
For the Cupcakes:
For the Frosting:
To make the Cupcakes
1
Preheat the oven to 350℉. Line a 12-count muffin tin with cupcake liners.
2
In a large bowl, mix together the white sugar, brown sugar, oil, eggs, and pumpkin puree until smooth. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3
Add the flour mixture to the combined wet ingredients and stir just until no streaks of flour remain. Fill each cupcake liner to the top with batter, distributing all the batter evenly between the 12 cupcakes.
4
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling completely before frosting.
To make the Frosting
1
Melt the butter, brown sugar, and 2 tablespoons of whipping cream in a small saucepan over medium heat. Bring the mixture to a boil for 3 minutes while stirring constantly. Pour the cooked mixture into a heat-safe bowl and let cool uncovered at room temperature for 1 hour.
2
Add the icing sugar and 4 tablespoons to the cooled mixture and use an electric handheld mixer starting on low speed to whip until fluffy. The frosting might be runny, so cover and refrigerate for 15-20 minutes to harden slightly. Beat the cooled frosting on high speed until fluffy.
3
Fill a piping bag with the frosting and pipe onto the cooled cupcakes using your desired piping tip/design. (I used a Wilton 1M tip for the picture design.) Enjoy
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, oil, and pumpkin puree to room temperature before mixing to ensure even incorporation and a lighter, fluffier cupcake texture.
- Bloom Your Spices 🌟Toast your ground cinnamon, nutmeg, ginger, and cloves in a dry pan for 30 seconds before adding to the batter to intensify and deepen their warm flavors.
- Salted Caramel Emulsion Secret 🧈Add whipping cream to hot caramel slowly while whisking constantly to prevent breaking, then finish with a pinch of fleur de sel for sophisticated complexity rather than mixed-in salt.
- Fill Cupcakes Strategically 🎯Fill liners only two-thirds full and use an ice cream scoop for consistency, ensuring even rise and preventing overflow while maintaining the perfect cupcake dome.
- Frost at Optimal Temperature 🧊Chill frosting for 15-20 minutes after making so it reaches a spreadable consistency that won't melt or slide off warm cupcakes, creating beautiful swirls and definition.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Knead Some Sweets
Check out more Knead Some Sweets content!Browse Knead Some Sweets recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.