Pumpkin Cupcakes with Caramel Cream Cheese Frosting

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     This was the recipe swap I’ve been waiting for-a recipe with either apple or pumpkin in it.  When I saw that my recipe was from Nicole of Prevention RD I couldn’t wait to make it.  Her pumpkin cupcakes sounded so wonderful.  In her recipe she makes them with Nutella cream cheese frosting but (gasp) I do not like Nutella so I made caramel cream cheese frosting instead.

     These cupcakes are not what I thought they would be but they are delicious.  The cupcakes are moist and tender.  They have a strong pumpkin flavor and are filled with spices.  The icing on top is a sweet contrast to the cupcake.  I took them into work and people raved about them.

Pumpkin Cupcakes with Caramel Cream Cheese Frosting (adapted from Prevention RD)
1 (15 oz) can pumpkin puree
2 c. cake flour
1 t. cinnamon
1 t. pumpkin pie spice
1/2 t. baking soda
1/2 t. baking powder
1 t. salt
1/2 c. butter
1/4 c. applesauce
1 c. brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1/2 c. lowfat milk

Caramel Cream Cheese Frosting:
1/4 c. brown sugar
4 T. butter

1/4 c. lowfat milk
1 t. vanilla

4 oz. cream cheese (I used 1/3 less fat)

2 c. powdered sugar
1 t. sea salt

1.  Preheat the oven to 350 degrees.  Put cupcake liners in 18 muffin cups.
2.  Put the pumpkin puree in a small saucepan and simmer over medium heat for 10 minutes or until the pumpkin reduces to 1 cup.  Remove from heat and cool completely.
3.  In a large mixing bowl combine the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. 
4.  Cream together the butter, sugar, and brown sugar.  Whisk in the applesauce.  Beat in the eggs.  Add in the vanilla and pumpkin  puree and stir well.

5.  Mix half of the flour mixture into the pumpkin mixture aong with half of the milk and stir well.  Stir in the remaining flour mixture and milk and mix well.

6.  Pour the pumpkin batter into the prepared muffin cups filling them 3/4 of the way full.  Bake for 22-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

7.  Remove to a wire rack and cool for at least 20 mintues.

8.  To make the frosting combine the butter and brown sugar in a saucepan.  Heat until it just begins to boil.  Remove from heat and whisk in the milk.  Allow to cool.
9.  Pour the cooled brown sugar mixture into a mixing bowl.  Using a hand mixer, mix in the cream cheese and vanilla.  Slowly add in the powdered sugar mixing for 2-3 minutes or until well combined.  Sprinkle with sea salt and gently mix with a spoon.

10.  Spoon caramel frosting onto cupcakes and top with sprinkles if desired.

This post linked to:
Turning the Table ThursdayFull Plate Thursday,  It’s A Keeper Thursday
Foodie Friday, Fusion Friday, Sweets for a Saturday, Muffin Monday


  1. Hi Hezzi,
    These cupcakes are just awesome with that yummy frosting. Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  2. Those look delicious, I especially love the caramel cream cheese frosting.

    Thanks for linking with It’s a Keeper Thursday, I am co-hosting this week and would love it if you dropped by to say hi.

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