Pumpkin Caramel Cheesecake Cupcakes
These Pumpkin Caramel Cheesecake Cupcakes are a sweet, decadent treat that combines pumpkin flavor, a caramel cheesecake filling, and a rich cream cheese buttercream frosting. Perfect for fall, these cupcakes are a leveled-up version of the classic with a drizzle of caramel and a caramel square on top!
Ingredients:
For the Pumpkin Cupcakes:
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt 蓼
3 teaspoons ground cinnamon
1 cups packed dark brown sugar
4 large eggs 讀
2 cups pumpkin puree
1 cup unsalted butter, melted & cooled 杻
cup milk 拏
1 teaspoon vanilla extract
For the Caramel Cheesecake Cupcake Filling:
4 ounces cream cheese, softened 燎
4 ounces caramel sauce
For the Cream Cheese Buttercream Frosting:
8 ounces cream cheese, softened 燎
1 cup unsalted butter, softened 杻
5 – 6 cups powdered sugar
1-2 tablespoons milk 拏
1 tablespoon vanilla extract
teaspoon salt if using unsalted butter 蓼
For Decorating:
24 caramel squares
cup caramel sauce
White sprinkles optional
Instructions:
1 Prepare the Cupcakes:
Preheat oven to 350F 175C and line cupcake pans with 24 cupcake liners. Set aside.
2 Make the Cupcake Batter:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a medium bowl or stand mixer, whisk together brown sugar and eggs until combined. Add pumpkin, melted butter, milk, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined dont overmix!.
Spoon the batter into the prepared pans, filling each about to full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before filling or frosting.
3 Caramel Cheesecake Cupcake Filling:
Beat cream cheese and caramel sauce together until smooth. Set aside.
4 Make the Buttercream Frosting:
Beat together cream cheese and butter. Gradually add powdered sugar, alternating with milk, until you reach a pipeable consistency. Add vanilla and salt, and beat until well combined.
5 Assemble the Cupcakes:
Once the cupcakes have cooled, core them you can use a cupcake corer, large piping tip, or a plastic knife.
Fill each cupcake with the caramel cheesecake filling, using a piping bag or spoon.
6 Decorate the Cupcakes:
Transfer the frosting to a large piping bag fitted with a star tip. Pipe large swirls of frosting onto each cupcake.
Top each swirl with a caramel square and a drizzle of caramel sauce. Add white sprinkles if desired.
Enjoy!
These Pumpkin Caramel Cheesecake Cupcakes are the perfect autumn treatmoist, flavorful, and finished with a rich caramel touch!
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