Pumpkin Cupcakes with Caramel Cream Cheese Frosting


Its fall, and we all know that means pumpkin! To start things off right I made a batch of Martha Stewart’s pumpkin cupcakes, but did my own take on a tasty caramel cream cheese frosting. Surprisingly, the cake isn’t too sweet so it pairs well with the frosting. You can add as much caramel as you want to make the frosting taste more caramel-y, but I kept it subtle.



For the cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

For the frosting
1 boxes cream cheese (2 8oz packages) room temp
1 stick room temp unsalted butter
3-4 cups powdered sugar, sifted
½ teaspoon salt
3 tablespoons caramel (you can make your own caramel of course, but I used premade)

Recipe for cake unmodified by Martha Stewart.



1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.*
4. Add generous amounts of the caramel cream cheese frosting! Garnish with a dusting of cinnamon if desired.

*I would like to add my own personal note on this step. The recipe claims this will only make 18 cupcakes, but I got just over 24. They also took nowhere near 20 to 25 minutes to bake! I suggest checking at 15 minutes.

Directions for the frosting:
1. With the whisk attachment on the kitchen-aid (or hand-held beaters), beat the cream cheese, salt, and butter until smooth. Begin adding powdered sugar until it reaches a sweetness level just slightly less sweet than what you want. Then add the caramel. I wanted it lightly caramel flavored, but add more as desired!


This entry was posted in Baking, Desserts, Holiday and tagged , , , , . Bookmark the permalink.

2 Responses to Pumpkin Cupcakes with Caramel Cream Cheese Frosting

  1. T. Biediger says:

    I’ve started with the pumpkin recipes as well, as soon as I saw the pie pumpkins at the market. First batch of pumpkin bread is done! I have enough left over to try these, though. I think I shall.

  2. Heidie Makes says:


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