Caramel Pumpkin Cucpakes w/ Cinnamon cream cheese frosting

The BEST pumpkin cupcakes topped with cinnamon cream cheese frosting 

The first is the worlds most amazing cupcake. And this is rare coming from me, because I am NOT a pumpkin fan. But when I tried these for the first time, I thought I had died and gone to heaven!

The BEST pumpkin cupcakes topped with cinnamon cream cheese frosting

The original recipe can be found on Taste of Home

Carmel Pumpkin Cupcakes

  • 3/4 cup I Can’t Believe It’s Not Butter, softened
  • 2-1/2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk

Frosting

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup I Can’t Believe It’s Not Butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Preheat oven to 350
Cream together the I Can’t Believe It’s Not Butter and sugar until light and fluffy. Add the eggs, one at a time, mixing in between each egg. Cream in the pumpkin until well combined.
In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda, and ground ginger. Add the dry ingredients to the wet mixture alternating with the buttermilk.

Place cupcake liners into baking pan and bake for 20-25 minutes (mine took 25 minutes), until a toothpick comes out clean. Let them sit in the pan for 5-10 minutes before removing and placing on a wire rack to continue to cool.

The BEST pumpkin cupcakes topped with cinnamon cream cheese frosting

For the frosting: cream together the cream cheese and I Can’t Believe It’s Not Butter. mix the vanilla in. Combine the confectioners’ sugar and ground cinnamon in a separate bowl, then slowly add a spoon at a time to the wet mixture. Stir until well combined. Place in the refrigerator for 20-30 minutes to let set up. Frost your cupcakes now, or if you would like caramel follow the instructions below

The BEST pumpkin cupcakes topped with cinnamon cream cheese frosting

Ribbet collage
Ribbet collage2

Using a large frosting tip, poke a hole in the center of each cupcake and fill with caramel syrup.
Frost over the whole cupcake, covering the hole from site.

I could probably live off of this frosting, and nothing else for the rest of my life. It is THAT GOOD!!

Tip: Because the caramel syrup can make your cupcake soggy, make these the same day as eating them. If you are going to make them in advance, skip the caramel on the inside and just top it with caramel.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

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15 thoughts on “Caramel Pumpkin Cucpakes w/ Cinnamon cream cheese frosting

  1. Vanessa both of these recipes look so yummy! They look delicious! My son was standing behind me while looking at your recipes and he asked me to make the garlic breadsticks for dinner tonight πŸ™‚ Totally pinning!

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