These Pumpkin Cupcakes with Caramel Cream Cheese Frosting are the perfect treat for fall — soft, moist, and bursting with pumpkin spice flavor. Topped with a silky caramel-infused cream cheese frosting, each bite offers a delightful mix of warm spice and sweet, buttery richness. Whether you’re baking for a cozy afternoon tea, a festive holiday gathering, or just to enjoy the flavors of autumn, these easy pumpkin spice cupcakes will quickly become your seasonal favorite.

Why You’ll Love This Recipe

You’ll adore these cupcakes for their moist texture, deep pumpkin flavor, and luscious caramel cream cheese frosting that melts in your mouth. This recipe takes the classic comfort of pumpkin spice and elevates it with the irresistible sweetness of caramel — creating a bakery-worthy dessert that’s simple to make at home. Perfect for fall parties, Thanksgiving dessert tables, or a sweet weekend indulgence, this recipe brings the cozy vibes of autumn straight to your kitchen.

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Fall baking is all about warmth, comfort, and the nostalgic aroma of pumpkin spice wafting through the kitchen. And these Pumpkin Cupcakes with Caramel Cream Cheese Frosting are the very definition of cozy fall perfection. Each cupcake is tender, flavorful, and perfectly spiced — the kind of dessert that makes you reach for seconds before you even finish your first.

What makes these cupcakes truly special is how easy they are to make. Starting with a simple spice cake mix, you’ll enhance it with real pumpkin puree and extra cinnamon for a deeper, richer flavor. The result? A bakery-quality cupcake that’s soft, moist, and loaded with that signature autumn spice everyone loves.

The frosting, though, is where the magic happens. A luscious blend of cream cheese, butter, powdered sugar, and caramel sauce, it’s creamy, slightly tangy, and beautifully sweet — the perfect complement to the pumpkin base. A drizzle of extra caramel on top adds that finishing touch, making these cupcakes look as good as they taste.

One of the best parts about this recipe is its versatility. These cupcakes are elegant enough for a Thanksgiving dessert table, yet simple enough to make on a cozy weekend afternoon. You can even bake them ahead, store them in the fridge, and frost them just before serving.

They’re also a crowd-pleaser for both kids and adults. The frosting isn’t overly sweet, and the pumpkin flavor is comforting without being overpowering. Add a sprinkle of cinnamon or crushed pecans for a decorative (and delicious) finish.

If you love the classic combination of pumpkin and cream cheese, this recipe takes it one step further with caramel — a flavor pairing that feels indulgent, festive, and utterly irresistible.

These homemade pumpkin cupcakes are also perfect for gifting! Wrap them up in a rustic box tied with twine and you’ve got the ideal fall gift for neighbors, teachers, or friends. They’re a sweet way to share the season’s warmth and flavor.

So, preheat your oven, grab your mixing bowl, and let’s bake up a batch of Pumpkin Cupcakes with Caramel Cream Cheese Frosting — the ultimate autumn dessert that’s guaranteed to make everyone smile.

Servings & Time

• Servings: 18 cupcakes

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Ingredients

For the Cupcakes:

• 1 box spice cake mix (your favorite brand)

• 1 cup canned pumpkin puree

• ½ cup water

• ⅓ cup vegetable oil

• 4 large eggs

• 2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice

For the Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 1 teaspoon vanilla extract

• ¼ cup caramel ice cream topping sauce

• 3½–4 cups powdered sugar (adjust for consistency)

• Pinch of salt

Optional Garnish:

• Additional caramel drizzle on top

• Sprinkle of sea salt or cinnamon (optional)

Instructions

1. Preheat the oven: Set oven to 350°F (175°C) and line your cupcake pan with paper liners.

2. Mix the batter: In a large bowl, combine spice cake mix, pumpkin puree, water, oil, eggs, cinnamon, and pumpkin pie spice. Whisk or beat until smooth.

3. Fill the liners: Divide batter evenly into cupcake liners, filling each about ¾ full.

4. Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

5. Cool completely: Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.

6. Prepare the frosting: Beat cream cheese and butter together until fluffy. Add vanilla and caramel sauce, mixing until smooth.

7. Add sugar: Gradually mix in powdered sugar and a pinch of salt until creamy and spreadable.

8. Frost the cupcakes: Once completely cooled, frost cupcakes generously using a piping bag or spatula.

9. Garnish: Drizzle with extra caramel sauce and sprinkle with sea salt or cinnamon for a bakery-style finish.

10. Serve and enjoy: Perfect for any fall celebration, these cupcakes are best enjoyed with a warm latte or cider.

Tips

• For extra moist cupcakes, don’t overmix the batter — just stir until combined.

• Chill frosting slightly before piping for cleaner swirls.

• Store leftovers in the refrigerator for up to 4 days.

• Want a twist? Add chopped pecans or toffee bits for crunch.