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Pumpkin Spice Cupcakes

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These caramel filled pumpkin spice cupcakes are the perfect fall dessert that you deserve to have in your life.

If you’ve been reading my blog for any length of time, by now you should know that I love all things holiday related. It doesn’t matter the holiday season, Christmas, fall, spring, or summer. I love them all and I will use any reason at all to celebrate! 

My favorite way to celebrate fall is with pumpkin flavored everything. Don’t even tempt me, I might just make pumpkin pot roast! These Pumpkin Spice Cupcakes may just become my favorite fall cupcakes. I love how amazingly delicious they turned out. 

Don’t let all the steps to make these cupcakes overwhelm you. I know it seems like a lot of work, but I promise it’s really not. Angela and I whipped up a batch of these tasty cupcakes in less than an hour, and she enjoyed every bite of the two cupcakes that she ate! You will enjoy this cupcakes and find that they are 100% worth the effort!

 Frequently Asked Questions About my Caramel Pumpkin Spice Cupcakes

Can I freeze these Fall Pumpkin Cupcakes? 

Yes, you can absolutely freeze these pumpkin spice cupcakes. If you are going to freeze these tasty fall cupcakes, I suggest that you wrap these cupcakes individually so that you only need to thaw them one at a time. 

These cupcakes can be stored in the freezer for up to three months. Be sure to wrap your cupcakes and keep them sealed to prevent freezer burn. 

How should I store Pumpkin Spice Cupcakes?

Store your pumpkin cupcakes in an airtight container for up to 2 days on the counter. Or, you can place them in the fridge and store them for up to one week.  

What is caster sugar and where can I buy it? 

Caster Sugar which is sometimes also spelled as castor sugar is finely ground granulated sugar. Essentially the grit of caster sugar is between regular granulated sugar and confectioners sugar. Caster sugar is not powder-y like confectioners sugar but also does not have the same grit as granulated sugar. This makes caster sugar perfect for baked goods. 

I can usually find caster sugar at my local big box store but if you cannot find caster sugar in your area, you can always buy it online. The best part about buying online is that you don’t even need to get dressed! 

Pumpkin Spice Cupcakes Recipe

Caster Sugar: is finely ground granulated sugar. This sugar still has a little grit to it. 

Caramel Sauce: If you want to save time, you can use store bought caramel sauce, but let me tell you this caramel sauce is worth the small amount of time it takes. 

How To Make 

Preheat the oven to 350 F or 180 C, and line a cupcake pan with paper liners.

In a medium bowl whisk together oil, eggs, and sugar until light and fluffy. Stir in pumpkin puree and vanilla extract, mix until well combined.

Stir in all-purpose flour, cinnamon, pumpkin spice mix, salt, baking powder, and baking soda. Mix until combined and smooth.

Fill each liner about 2/3 way full.

Bake for 15-18 minutes until done.

Let it cool

FOR CARAMEL SAUCE: 

In a saucepan, heat sugar and water over medium heat, whisk to dissolve sugar.

Stop whisking once the color changes from white to medium amber.

Next add in butter and cream in one go and mix until the butter is melted and the cream is well incorporated.

Add in salt, whisk well until glossy and smooth.

Allow the caramel to cool and store it inside the refrigerator in an air-tight jar.

WHIPPED CREAM:

Take the chilled whipping cream and beat using an electric beater on medium to high speed until stiff peaks.

Add 2 tablespoons of salted caramel sauce and mix properly.

FROSTING:

Make holes in the center of the pumpkin cupcakes and fill them with 1 teaspoon of caramel sauce.

Frost cupcakes with the whipped cream frosting and drizzle some caramel sauce on top.

Pumpkin Spice Cupcakes
Yield: 16

Pumpkin Spice Cupcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

These caramel filled pumpkin spice cupcakes are the perfect fall dessert that you deserve to have in your life.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon powder
  • 1 ½ teaspoon pumpkin spice mix
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs (at room temp)
  • ½ cup vegetable oil
  • ½ cup sugar (1 cup if you want a sweeter version)
  • FOR SALTED CARAMEL SAUCE:
  • 1 cup castor sugar
  • 1 teaspoon water (if required)
  • ½ cup heavy cream
  • 6 tablespoons butter
  • 1 teaspoon salt
  • FOR FROSTING:
  • 1 cup whipping cream
  • 2 tablespoons salted caramel sauce

Instructions

  1. Preheat the oven to 350 F or 180 C, and line a cupcake pan with paper liners.
  2. In a medium bowl whisk together oil, eggs, and sugar until light and fluffy. Stir in pumpkin puree and vanilla extract, mix until well combined.
  3. Stir in all-purpose flour, cinnamon, pumpkin spice mix, salt, baking powder, and baking soda. Mix until combined and smooth.
  4. Fill each liner about 2/3 way full.
  5. Bake for 15-18 minutes until done.
  6. Let it cool

FOR CARAMEL SAUCE: 

  1. In a saucepan, heat sugar and water over medium heat, whisk to dissolve sugar.
  2. Stop whisking once the color changes from white to medium amber.
  3. Next add in butter and cream in one go and mix until the butter is melted and the cream is well incorporated.
  4. Add in salt, whisk welluntil glossy and smooth.
  5. Allow the caramel to cool and store it inside the refrigerator in an air-tight jar.

WHIPPED CREAM:

  1. Take the chilled whipping cream and beat using an electric beater on medium to high speed until stiff peaks.
  2. Add 2 tablespoons of salted caramel sauce and mix properly.

FROSTING:

  1. Make holes in the center of the pumpkin cupcakes and fill them with 1 teaspoon of caramel sauce.
  2. Frost cupcakes with the whipped cream frosting and drizzle some caramel sauce on top.

Notes

NOTE: You can store the individually wrapped PUMPKIN CUPCAKES in an airtight container for 2 days in the refrigerator or around 3 months in the freezer. 



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