Best 3 Pumpkin Salted Caramel Cupcakes Recipes
Indulge in the delightful symphony of flavors and textures with our enticing Pumpkin Salted Caramel Cupcakes. These cupcakes are a captivating blend of autumnal warmth and sweet decadence, featuring moist pumpkin cake batter swirled with a luscious salted caramel filling, all topped with a velvety cream cheese frosting. Each bite is a journey through a pumpkin patch, where the natural sweetness of pumpkin harmonizes with the rich, buttery caramel and the tangy cream cheese, creating an irresistible treat. This recipe collection includes variations for gluten-free, dairy-free, and vegan diets, ensuring everyone can savor the magic of these cupcakes. Whether you're looking for a festive fall dessert or a delightful treat to share with loved ones, our Pumpkin Salted Caramel Cupcakes will undoubtedly steal the show.
Let's cook with our recipes!
PUMPKIN CARAMEL CUPCAKES
Not only do kids love to eat these cupcakes, they can help bake them, too. To make things even easier for them, we got the idea to dunk them in premade caramel apple dip instead of using frosting. -Donna Schaab, Belleville, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first 8 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN SALTED CARAMEL CUPCAKES
Pumpkin and caramel make such a wonderful combination and these Pumpkin Salted Caramel Cupcakes are amazing. Moist and delicious, you are going to love how easy these cupcakes are to make. These are going to become a go to cupcake recipe for fall.
Provided by Jill
Categories cupcakes
Time 41m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves
- Using another large bowl, beat together the oil, brown sugar, and sugar until combined
- Beat in the eggs and vanilla until
- Gradually beat in the pumpkin puree
- Gradually beat in the dry ingredients until combined
- Scoop batter into the cupcake liners about ¾ way full
- Bake in the oven for 21 minutes or until a toothpick comes out clean
- Allow to cool completely
- Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
- Continue beating until creamy and stiff with peaks
- Scoop frosting into piping bag
- Frost cooled cupcakes
- Pour the ½ C of caramel sauce into the squeeze bottle
- Drizzle over the frosting
- Enjoy
PUMPKIN SALTED CARAMEL CUPCAKES
A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 14 to 19 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl ,mix frosting and 1/2 cup caramel sauce with spoon until well blended. Spoon frosting into large resealable freezer plastic bag; partially seal. Cut off bottom corner of bag. Pipe frosting on outside edge of cupcake and spiraling up toward center. Decorate with 4 Rolos™ pieces and 1 teaspoon pecans. Repeat steps to frost and decorate with each cupcake.
- When ready to serve, drizzle 1/4 cup caramel sauce on cupcakes and sprinkle with sea salt, if desired. Store loosely covered at room temperature.
Nutrition Facts : Calories 340, Carbohydrate 52 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Servings, Sodium 260 mg, Sugar 38 g, TransFat 0 g
Tips:
- For best results, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can use canned pumpkin puree. If using canned, make sure to get 100% pure pumpkin puree, not pumpkin pie filling.
- Be sure to measure your flour correctly. Too much flour can make your cupcakes dry and crumbly. To measure flour correctly, spoon it into your measuring cup and then level it off with a knife.
- Don't overmix your batter. Overmixing can cause your cupcakes to be tough and dense. Mix just until the ingredients are combined.
- Fill your cupcake liners only about 2/3 full. This will prevent them from overflowing in the oven.
- Bake your cupcakes until a toothpick inserted into the center comes out clean. This usually takes about 18-20 minutes.
- Let your cupcakes cool completely before frosting them. This will help the frosting to set properly.
- For a richer caramel flavor, use dark brown sugar instead of light brown sugar in the salted caramel sauce.
- If you don't have a piping bag, you can use a spoon to spread the frosting onto the cupcakes.
Conclusion:
These pumpkin salted caramel cupcakes are the perfect fall treat. They're moist and flavorful, with a rich and decadent caramel sauce. They're sure to be a hit at your next party or gathering.
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