The Best Pumkin Cupcake in Caramel Pumkin Butter

These cupcakes are soft, moist, cozy, and full of warm spice. The flavor is deeper because I added caramel pumpkin butter (I got mine from Williams Sonoma), which made such a difference. It adds richness and moisture.

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Well… I know it’s already Christmas season. The tree is up, the lights are twinkling, and it definitely feels like holiday time. But before we go full gingerbread and peppermint, I wanted to give pumpkin one last little moment. A last hurrah for fall in cupcake form.

I’ve been practicing this recipe because I’m planning to bring these cupcakes to a family Thanksgiving gathering. And honestly? They turned out way better than I expected. I’ve never been the biggest pumpkin fan, but something changed over the last few weeks. After making that pumpkin muffin with cream cheese and the pumpkin loaf… I think I’ve crossed over.

Let’s take a peek:

The pumpkin flavor is gentle, not overwhelming. I toned down on the spice and let the puree and let caramel pumpkin butter adds depth and moisture.

The cream cheese buttercream balances sweetness. I didn’t want it too sweet as I will top it with homemade caramel sauce. drizzle it sea salt and it just makes everything pop.

How I Made Them

I whisked the dry ingredients in one bowl and the wet ingredients in another. Then I combined them just until the batter came together (try not to overmix — this keeps them tender).

I baked them at 320°F (160°C) for about 23 minutes, until they were just set and the tops bounced back when lightly touched.

Once cooled, I piped the cream cheese buttercream, chilled the cupcakes briefly to help the frosting set, then drizzled caramel sauce into the center and finished with a tiny pinch of sea salt.

And that was it — warm, soft, cozy cupcakes that feel like fall still has a seat at the table while Christmas sparkles in the background.

Ingredients I Used

Dry Ingredients:

• 200 g flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 tsp pumpkin spice

Wet Ingredients:

• 250 g brown sugar
• 300 g pumpkin puree
• 90 g vegetable oil
• 2 eggs
• 1 tsp vanilla extract or vanilla paste
• 100 g caramel pumpkin butter (from Williams Sonoma)

Cream Cheese Buttercream:

• ½ block cream cheese (softened)
• 1 stick butter (softened)
• 200 g powdered sugar
• Splash of vanilla, if you like

Caramel Sauce ( I made a homemade sauce but you can always buy one form the store)+ Sea Salt for topping

Some baking tools I use