Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ½ cup buttermilk
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup caramel sauce
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract and pumpkin puree.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
- Fill cupcake liners ⅔ full and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
- For frosting: Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, then mix in caramel sauce, vanilla extract, and salt until creamy.
- Frost cooled cupcakes and drizzle with additional caramel sauce if desired.
Notes
For best results, ensure all ingredients are at room temperature before mixing. The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for optimal texture and flavor.
- Prep Time: 1 hr
- Cook Time: 20 mins
Nutrition
- Calories: 320
- Sugar: 35
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 55