Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!
I’ve been craving all things pumpkin for a couple of weeks now but since mother nature keep the temperatures mid 80’s until yesterday, I couldn’t talk myself into fall baking.
And I feel cheated because I’ve already seen Christmas decorations at the store and now I want to bake all the cookies in the world.
Between pumpkin and cookies, what would you choose? For now, I choose pumpkin but don’t blame me if Christmas cookies come next.
Speaking of pumpkin baking, these pumpkin cupcakes are to die for!!! They are light, flavorful and incredibly moist despite the fact that I did not use any oil. What’s the secret ingredient? Come closer and I’ll tell you!
Pumpkin puree and International Delight coffee creamer are my secret ingredients for these cupcakes. Pumpkin puree makes baked goods soft and moist and in this recipe that is increased by the addition of the creamer as well.
Please note you only need 1/2 cup pumpkin puree, not an entire can! You can use the remaining pumpkin puree to make these pumpkin cheesecake bars!
I’ve been baking with International Delight coffee creamer for a couple of years now, but I have to tell you, the recipe for these pumpkin cupcakes is definitely in top 5.
In addition to the 2 mentioned ingredients, you’ll need the basic – butter, sugar, eggs, flour, baking powder and of course pumpkin pie spice. You can use your own mix or store bought, whatever you prefer.
Keep in mind that you need to have the butter and eggs at room temperature otherwise, you’re either going to have lumps in your batter, or you will overmix it resulting in dry cupcakes and nobody wants that!
For the caramel frosting, you’ll need more butter, dark brown sugar, milk, vanilla extract and powdered sugar.
I suggest starting the frosting as soon as you take the cupcakes out of the oven. It takes about 45 minutes for the frosting, but don’t be scared! 30 minutes is cooling time!!
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
HI Roxana – in the directions for these cupcakes, you say to swirl the cream cheese mixture into the cake batter but there’s no mention of cream cheese in the ingredient list. Am I missing something?!
I’m going to make them now anyway – they look and sound really good!
Thanks!