Name: Pumpkin Cupcakes with Cream Cheese Frosting | Good Life Eats
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Pumpkin Cupcakes with Cream Cheese Frosting | Good Life Eats

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Skip to ContentJump to RecipeThese Pumpkin Cupcakes are out of this world delicious! They’re frosted in cream cheese frosting and then topped with a delicious caramel pecan topping. Read on to learn how to make them and how to freeze this recipe for Pumpkin Cupcakes with Cream Cheese Frosting.This weekend we had a block party on our street. It was the perfect way to celebrate fall in Colorado and enjoy some great food and fun friends.And if tomorrow morning we wake up to full on winter, at least fall went out with a bang for our street.Fall to me is always the start of pumpkin baking season, so when I was trying to decide what to bring as my block party food contribution I decided I should bring my favorite pumpkin cupcake recipe.I made about 4 dozen of these Pumpkin Cupcakes for the party but kept about a dozen behind for me and the kids because I knew there would be no leftovers (I was right!).Everyone agreed this was the best pumpkin cupcake recipe.The Pumpkin Cupcakes were already incredibly moist and the perfect balance of sweet, pumpkin, and fall spices.You can never go wrong with homemade cream cheese frosting, but adding the caramel pecan topping just takes them over the top.I didn’t include the caramel pecan topping when I made them for our neighborhood block party because I didn’t want to worry about nut allergies with anyone.However, when you add the Caramel Pecan Glaze on top of the cream cheese frosting. The flavor was incredible!You’ll need a few different tools to prepare these fluffy pumpkin cupcakes and the cream cheese frosting. Here’s what I recommend having on hand before beginning this recipe for pumpkin cupcakes:This recipe for pumpkin cupcakes has 3 components: the pumpkin cupcakes, the cream cheese frosting, and the caramel pecan topping.For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.Cream cheese frosting pairs exceptionally well with these pumpkin spice cupcakes. Here’s what you’ll need to make it:If you don’t have vanilla bean paste, substitute double the amount of vanilla extract for a fragrant vanilla flavor.The caramel pecan topping is optional. The pumpkin cupcakes really are delicious without it. But, if you have time to make it, I highly recommend doing so! It takes this pumpkin cupcake recipe to the next level.Alternatively, you can purchase store bought salted caramel sauce if you don’t want to make it from scratch.The below is simply a quick summary of this recipe for pumpkin cupcakes. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.First, you’ll preheat the oven and line a cupcake tin with liners.After that, combine the dry ingredients and whisk well. Then, beat the butter with the sugar and vanilla. Next, add the eggs followed by the sour cream and pumpkin puree.Slowly add the pumpkin mixture to the dry ingredients, mixing on low speed until combined.Then, divide the batter between the muffin tins and bake until cooked through.Combine the butter and cream cheese in a bowl and beat until fluffy.Next, slowly add the powdered sugar while beating. After that, add the vanilla.Then, frost the cupcakes as desired.I have all the details for making this Caramel Sauce in a separate post. After you make that, then you’ll add chopped pecans before drizzling on top of the frosting.Make sure to start with room temperature ingredients. Learn how to soften butter quickly and how to bring eggs to room temperature quickly if you forgot to pull those ingredients out ahead of time.Use real pumpkin puree, not pumpkin pie filling. You can use canned pumpkin, but if you want, you can also make homemade pumpkin puree.Evenly fill the cupcake liners with the pumpkin cupcake batter. This will ensure that the cupcakes are all equal size and bake evenly. Otherwise, some may be overdone while others are under baked.The easiest way to evenly fill the muffin cups in a muffin tin is with a large cookie scoop. Read more about this trick for filling a cupcake pan.Cool completely before you frost cupcakes, for best results. Otherwise, your cream cheese frosting may melt when you add it on top of the cupcakes. Read more about cupcake piping tips and tricks.If you want to mix things up, here are a few ideas:Got questions about how to make these moist pumpkin cupcakes?&nbsp;Here are the answers to a few commonly asked questions.&nbsp;Feel free to leave any other questions in the comments on this post and I’ll respond with answers.You can store these pumpkin cupcakes unfrosted at room temperature, or frozen up to 2 months, in airtight containers.After adding the cream cheese frosting, you’ll need to refrigerate the cupcakes. They’ll last for 3-4 days.Yes! You can freeze them with or without the cream cheese frosting in a freezer bag or airtight container.If you want to freeze cupcakes with the frosting on them, you’ll need to flash freeze them first so the frosting doesn’t smash when they’re stored. Otherwise, you can freeze the frosting separately or make it just before you plan to serve the cupcakes.Freezing these Pumpkin Cupcakes unfrosted uses the same basic method as this tutorial for How to Freeze Muffins.No – the caramel and pecan is a totally option topping for this pumpkin treat and the cupcakes will still taste delicious without it!Next time you’re looking for a fun a new recipe to make during pumpkin season, give this Homemade Pumpkin Cupcake recipe a try! Did you think they were the best pumpkin cupcakes?Leave a comment below and give it a review for others to see what you thought of this pumpkin pie spice recipe.On Instagram? Share your photo and tag me&nbsp;@goodlifeeats&nbsp;and&nbsp;#goodlifeeatsrecipes. I’d love to see your photo of these fall cupcakes!Do you love all things pumpkin flavor?Be sure to check out these&nbsp;25 Pumpkin Recipes to Try this Fall&nbsp;to see all of my favorite pumpkin recipes – pumpkin desserts, snacks, breakfast, and savory recipes.Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more pumpkin recipes.Did you love this recipe for pumpkin cupcakes with cream cheese frosting? Sign up to receive&nbsp;Good Life Eats Email Updates&nbsp;and never miss another recipe!Have you ever made pumpkin cupcakes with cream cheese frosting?Continue to ContentPreheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.In a large bowl combine both flours, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Whisk to combine.Fit a stand mixer with a paddle attachment, or use a hand mixer (I personally get a better dome with the hand mixer). Add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.Next, add the eggs, one at a time. Beat in between each addition. After that, add half of the pumpkin puree and half of the sour cream while beating on medium speed. Scrape the sides down, then add half of the flour mixture while beating on low speed. Then, add the remaining pumpkin puree and sour cream, mixing until combined.After combined, add the remaining flour mixture, scraping the sides down as needed, beating until the pumpkin cupcake batter fully incorporated and smooth.Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool completely on wire rack before frosting.In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and cream cheese. Beat until fluffy. Turn the mixer to low speed and slowly add the powdered sugar while continuing to beat.Once well blended, add in the vanilla. Mix on low speed until well combined and moist. If desired, additional powdered sugar or milk until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.Pipe or decorate cooled cupcakes as desired.Add the granulated super to a medium sized saucepan (3 quart size works well).Place it over medium-high heat and cook, watching the entire time and stirring occasionally, until the sugar is golden brown and completely melted.Carefully add the butter and the vanilla. Whisk the ingredients vigorously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking.The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Stir in the sea salt.Cool to room temperature. Drizzle some of the caramel sauce on top of cream cheese frosting.Sprinkle chopped pecans on top.Safety Tip: Do NOT lick the spoon immediately as the caramel sauce will be very hot and can burn your mouth quite badly.As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.I’d love it if you let me know what you think!&nbsp;Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!Disclosure: This was a sponsored post written by GoodLife Eats on behalf of Fisher Nuts. The views and opinions expressed are my own.Pure sinfulness! Delicious!I bet fall in Boulder is amazing! These cupcakes look perfect!Yum. I love the addition of the caramel sauce.Those look insanely good. I love the glaze especially.I am loving all things pumpkin right now! That caramel pecan glaze is such a great idea!Comments are closed.More About Me »Skip to Recipe

Skip to ContentJump to RecipeThese Pumpkin Cupcakes are out of this world delicious! They’re frosted in cream cheese frosting and then topped with a delicious caramel pecan topping. Read on to learn how to make them and how to freeze this recipe for Pumpkin Cupcakes with Cream Cheese Frosting.This weekend we had a block party on our street. It was the perfect way to celebrate fall in Colorado and enjoy some great food and fun friends.And if tomorrow morning we wake up to full on winter, at least fall went out with a bang for our street.Fall to me is always the start of pumpkin baking...

Pumpkin Cupcakes with Cream Cheese Frosting | Good Life Eats

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