Pumpkin Cupcakes with Cream Cheese Icing and Salted Caramel Topping
What a whirlwind week it has been here at Twelve On Main. I have bene working feverishly to bring you all my favorite things about fall. With Halloween and Fall creeping up so quickly, I wanted to share a truly decadent fall cupcake with you today. My pumpkin cupcake with cream cheese icing, topped with my homemade caramel sauce and a touch of sea salt is fall all wrapped up in a cute cupcake liner.
Friends, I am here today joining up with some of my favorite bloggers once again to bring you our favorite fall/Halloween cupcake recipe. This cupcake I have for you today is one I have been thinking about making for sometime. I have been making this pumpkin cupcake base for quite a while, but I wanted to jazz up the simple cake with some complimenting flavors.
Lets first talk about the pumpkin cupcake.
This is the easiest cake to make! I use 3 eggs, 1 vanilla cake mix, and an assortment of spices. Thats it! You could use a spiced cake mix, but I actually find the flavor to be so much better when I make them with my fine tuned spices. It tastes exactly as I want it to.
Now the cream cheese icing….oh yes, this is by far my favorite frosting to use on just about everything I make, including cinnamon rolls, sugar cookies, cakes and more!
It is so complimentary to the cupcake, they are amazing just with the two of them…but why just stop there. I wanted more. I added drizzles of my homemade caramel sauce to the tops, letting it make its down the sides of the cupcakes, soaking into the pumpkin cupcake.
And to top it all off, I added some unique Icelandic rock salt infused with blueberry. I picked this up on our recent trip to Iceland. Don’t fret, you can use simple sea salt instead! I just loved the combination of the purple salt, golden caramel, and creamy white frosting.
Are you drooling yet? Because I am….and if you are worried kids wont like this…think again! My kids devoured these! They could not get enough. My daughter actually said this was her favorite cupcake…she is 7. She also said “this looks like such a pretty Halloween cupcake!” And this was before I told her what I was making!
The sea salt perfectly balances the sweetness of the frosting and compliments the pumpkin cupcake so perfectly.
Look how pretty that Icelandic salt looks! And the flavor is amazing!
So let’s look at the recipe for a minute…..
My Pumpkin Cupcakes with Cream Cheese Frosting and my amazing homemade caramel sauce topped with sea salt!
Pumpkin Cupcakes with Cream Cheese Frosting, Caramel Drizzle and Sea Salt
Ingredients
- Easy Pumpkin Cupcake recipe
- 3 eggs
- 1 box white cake mix
- 3 tsp ground cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 14-15 oz can pumpkin puree
Instructions
- I like to make my homemade caramel prior to baking these, plus you can use it for a couple weeks on all the yummy things you eat~
- Start by preheating your oven to 350
- In a mixer(I use my KitchenAid) or by hand, add your eggs, pumpkin puree, cinnamon, cloves, ginger, and nutmeg.
- Mix until well combined
- Fill cupcake liners 3/4 full and bake in the oven for 16-18 minutes. I like to check them at 15 minutes and gauge from there.
- Take out your cupcakes and let them cool
- While they cool, make your cream cheese frosting and put in a piping bag or set aside for later.
- When the pumpkin cupcakes are completely cooled, pipe them with a generous amount of cream cheese frosting, drizzle with some caramel sauce, and add a pinch of sea salt to the top.
- At this point you will just have to try not to eat them all! They store really well in the fridge. If you find your caramel too thick, heat a small amount in the microwave for 10 second increments. It only takes about 15 seconds to soften it to the right consistency.
The pumpkin cupcake is moist and tender, the texture is just so good! It’s light, but it’s not crumbly and flaky. I love it so much. Definitely give it a try!
Make sure to PIN IT for later!
You will thoroughly enjoy this fall inspired pumpkin cupcake recipe! Now, lets check out all the other amazing cupcakes in this blog hop!
Fall and Halloween Cupcake Ideas
Today I’m joining some of my favorite bloggers in this fun fall themed blog hop. Click the links below to visit more fun fall and Halloween cupcake ideas!
Easy Halloween Cupcakes / Modern Glam
Best Cupcake Recipes / My 100 Year Old Home
Chocolate Bourbon Pecan Pie Cupcakes / How to Host A Cupcake Decorating Party
Gluten and Dairy Free Chocolate Pumpkin Cupcakes / Zevy Joy
Caramel Apple Cupcakes / The Happy Housie
Caramel Corn Cupcakes / Town and Country Living
Mini Cauldron Cakes / Tatertots & Jello
Pumpkin Cupcakes with Cream Cheese Icing / Twelve on Main
Jack ‘O Lantern Halloween Cupcakes / Finding Lovely
Easy Kid-Friendly Halloween Treats / Pink Peppermint Design
Banana Ginger Teacakes / Life Is Better At Home
Make sure to check out these other tasty desserts!
How to Make Delicious Spiced Sauteed Apples in Minutes
The Ultimate Cream Cheese Peach Cobbler Recipe
Easy Cream Cheese and Spiced Apple Dessert with Homemade Caramel Sauce
These look so good! Seriously drooling over here. lol!
Sara these are beautiful and they look delicious.
Sara, I tried to make your caramel sauce without success.
Can you tell me approximately how long between the sugar melting and when you remove it from the heat would ‘ve.
I adjusted my heat down but when I tried to stir in the butter, it wouldn’t mix in. The sugar clumped up into a hard ball around the whisk. The butter was room temp. What did I do wrong?
Hmmm, I have never had that problem with the butter. I have had issues if the cream is too cold, and it causing it to clump up. In this case, I have returned it to the heat on low and used a whisk to mix until it finally dissolves. I have found using a whisk to be the easiest. Maybe keep it on low heat while you mix it in and see if that makes a difference.