Description
Cozy pumpkin spice cupcakes topped with a creamy salted caramel nut butter frosting, perfect for fall gatherings and easy to make with simple ingredients.
Ingredients
Scale
- 1 ¾ cups all-purpose flour (220 g)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ¾ cup granulated sugar (150 g)
- ½ cup packed brown sugar (100 g)
- ½ cup vegetable oil (120 ml)
- 2 large eggs, room temperature
- 1 cup pure pumpkin puree (240 g)
- 1 tsp vanilla extract
- ½ cup buttermilk (120 ml) (or milk + 1 tsp vinegar)
- ½ cup unsalted butter, softened (115 g)
- ¾ cup natural creamy almond or cashew butter (180 g)
- 2 cups powdered sugar, sifted (240 g)
- ¼ cup homemade salted caramel sauce (60 ml)
- 1 tsp vanilla extract
- Pinch of sea salt
- Salted Caramel Sauce:
- ½ cup granulated sugar (100 g)
- 3 tbsp unsalted butter (45 g)
- ⅓ cup heavy cream (80 ml), warmed
- ½ tsp sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating after each addition. Stir in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to wet ingredients in three parts, alternating with buttermilk, starting and ending with dry. Mix gently but thoroughly without overbeating.
- Fill cupcake liners about two-thirds full and smooth tops.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a cooling rack.
- To make salted caramel sauce: In a saucepan over medium heat, melt sugar while stirring constantly until amber color forms. Remove from heat, stir in butter until melted, then whisk in warm heavy cream. Add sea salt and let cool slightly.
- For frosting: Beat softened butter and nut butter until creamy. Gradually add powdered sugar on low speed. Add vanilla extract and salted caramel sauce, beat until smooth and fluffy. Add a pinch of sea salt to taste.
- Once cupcakes are completely cooled, frost generously using a piping bag or knife. Optionally drizzle extra salted caramel sauce and sprinkle chopped nuts on top.
Notes
Do not overmix the batter to avoid dense cupcakes. Watch the caramel closely to prevent burning. Use creamy almond or cashew butter for smooth frosting. Chill frosting for 15 minutes before piping for better shape. Cupcakes taste better after resting overnight. For dairy-free, swap butter and cream with coconut oil and coconut cream. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum if needed.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25
- Sodium: 180
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: pumpkin spice cupcakes, salted caramel frosting, nut butter frosting, fall dessert, easy cupcakes, pumpkin dessert, cozy treats