Pumpkin spice cupcakes & caramel icing

Pumpkin spice cupcakes & caramel icing
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Tonight is a good friend’s birthday, and to celebrate the occasion I decided (or rather, my friend decided at 11 a.m.) that I would make pumpkin cupcakes.

My first batch turned into my worst kitchen disaster ever. My friend entertained herself by making questionable sculptures with my cupcakes, which closely resembled yellowy-orange modelling clay.

Thankfully, the second batch turned out to be a great success!

For the icing, I decided to combine cream cheese, butter, and caramel spread, which was a breakthrough. The butter and caramel soften the strong flavour of the cream cheese without completely disguising it, which makes for a really interesting flavour combination.

  • ServesYields 12 cupcakes
  • Prep time20 min
  • Cook time25 min
  • Timeout-
  • FreezingFreezes well


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Generous pinch of salt
  • Generous pinch of ground cinnamon
  • Generous pinch of ground ginger
For the wet ingredients
  • 3/4 cup sugar
  • 2 cups eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup almond milk
    Replacement options

    or dairy milk

  • 3/4 cup store-bought or homemade pumpkin purée
For the icing
  • 9 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup icing sugar
  • 1 tablespoon caramel spread (dulce de leche)


  1. Preheat the oven to 350˚F. Line 12 muffin cups with paper liners. Set aside.
  2. In a bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Set aside.
  3. In another bowl, combine the wet ingredients. Add to the dry ingredients and mix well.
  4. Fill the muffin cups and bake for 25 minutes. Let cool completely.
  5. In a bowl, beat all the icing ingredients 
Recipe published on August 19, 2018