Pumpkin cupcakes with caramel frosting recipe

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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Pumpkin cupcakes with caramel frosting recipe

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Roxana Yawgel

Yields 12 cupcakes

Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

• 1/2 cup butter, room temperature
• 1 1/2 cup sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree (I used store bought)
• 1/4 cup International Delight Pumpkin Pie Spice Coffee Creamer
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• pinch of salt
Caramel frosting
• 1/2 cup butter
• 1 cup dark brown sugar
• 1/4 cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Set aside
2. In a bowl mix the butter and sugar. Add the eggs, pumpkin spice, baking powder, and vanilla and mix until incorporated. Mix in the flour.
3. Add the pumpkin puree and the International Delight® Pumpkin Pie Spice Coffee Creamer and mix until there are no lumps left. Set aside.
4. Pour the pumpkin batter into the cupcake liners, Add 1 tbsp of cream cheese mix on top and with the help of a toothpick swirl it.
5. Take to the oven and bake for 25 minutes or until done.
6. Take out of the oven and let them cool until they are no longer hot to the touch.
Caramel frosting
7. In a medium size saucepan, melt 1 cup butter over low flame.
8. Add the brown sugar and continue to cook until it reaches boiling point, stirring constantly.
9. Stir in the milk and continue to cook until it boils again.
10. Remove from heat. Add the vanilla extract.
11. Let the mixture cool until lukewarm, about 30-40 minutes.
12. Once cooled, gradually stir in powdered sugar.
13. Frost the cupcakes.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.