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Pumpkin Cupcakes with Caramel Cream Cheese Frosting

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 18 cupcakes

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

  • Preheat the oven: Set oven to 350°F (175°C) and line your cupcake pan with paper liners.
  • 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.
  • Fill the liners: Divide batter evenly into cupcake liners, filling each about ¾ full.
  • Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely: Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  • Prepare the frosting: Beat cream cheese and butter together until fluffy. Add vanilla and caramel sauce, mixing until smooth.
  • Add sugar: Gradually mix in powdered sugar and a pinch of salt until creamy and spreadable.
  • Frost the cupcakes: Once completely cooled, frost cupcakes generously using a piping bag or spatula.
  • Garnish: Drizzle with extra caramel sauce and sprinkle with sea salt or cinnamon for a bakery-style finish.
  • Serve and enjoy: Perfect for any fall celebration, these cupcakes are best enjoyed with a warm latte or cider.

Notes

  • 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.