Okay, so you know how fall hits, and suddenly you’re craving ALL the pumpkin things? Well, these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle are about to become your new obsession. Seriously! The combo of pumpkin spice, creamy peanut butter, and that sweet, drippy caramel? It’s just… *chef’s kiss*.
I’ve been baking these pumpkin cupcakes for, like, forever. My grandma used to make a simple pumpkin cake, and I kind of took it from there and went a *little* crazy. Okay, a lot crazy! But trust me, the peanut butter frosting is a game-changer. It’s like a Reese’s cup met a perfect pumpkin cupcake. And that caramel? Don’t even get me started! It’s the perfect final touch. I’ve tweaked this recipe so many times (oops!), and I’m pretty sure I’ve finally nailed it. You absolutely HAVE to try them!
Why You’ll Love These Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
The Perfect Fall Treat
Seriously, these cupcakes are *everything* fall should be. The pumpkin spice is warm and cozy, just like snuggling up with a blanket. Plus, that peanut butter frosting? It’s like a little taste of Halloween candy in every bite!
Easy to Make Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Don’t let the fancy name fool you! These pumpkin cupcakes are surprisingly simple to whip up. You don’t need to be a pro baker—I promise! Even if you’re a total beginner, you can totally nail this recipe.
Decadent and Delicious Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Okay, let’s be real: these cupcakes are RICH. The peanut butter frosting is so creamy, and the caramel drizzle? OMG! It’s the perfect sweet treat when you’re craving something seriously indulgent. You deserve it!
Ingredients for Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing pumpkin cupcakes. Don’t worry, it’s mostly stuff you probably already have. And hey, if you don’t, it’s a great excuse to go to the store, right? I’ll let you know if there’s anything *super* important to keep in mind!
For the Pumpkin Cupcakes
You’ll need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting
Get ready for the magic! Here’s what you need:
- 1 cup (2 sticks) unsalted butter, softened *Trust me, softened is KEY!*
- 3 cups confectioners’ sugar
- 1 cup creamy peanut butter *I use regular, but you do YOU!*
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Caramel Drizzle
The easiest part! Just:
- 1/2 cup caramel sauce *Store-bought is totally fine!*
How to Make Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get these pumpkin cupcakes baking. Don’t worry, I’ll walk you through it. We’re going to make these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle together, step by glorious step!
Preparing the Pumpkin Cupcakes
First things first: crank up that oven to 350°F (175°C). You’ll want to line a muffin tin with cupcake liners. Paper or foil, whatever you have on hand is totally fine. Now, grab a big bowl and whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Get all those spices smelling amazing! In a separate bowl, mix your sugar, pumpkin puree, oil, eggs, and vanilla extract. Make sure it’s all nicely combined.
Next, pour the wet stuff into the dry stuff. Mix until *just* combined. Don’t overmix! Seriously. A few lumps are okay. We don’t want tough Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle! Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes. The toothpick test is your friend here! If it comes out clean, you’re golden. Let the cupcakes cool in the muffin tin for about 10 minutes, then move them to a wire rack to cool *completely*.
Making the Peanut Butter Frosting
While those pumpkin cupcakes are cooling, let’s make the peanut butter frosting! In a large bowl, beat your softened butter until it’s super creamy. This is where that softened butter REALLY matters! Gradually add the confectioners’ sugar, beating until smooth. Seriously, take your time here! Then, add in the peanut butter, milk, and vanilla extract. Beat it all together until it’s light and fluffy. Mmm, peanut butter!
Assembling the Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Okay, the *very best* part! Make sure those cupcakes are completely cool before you start frosting. Otherwise, you’ll have a melty mess. And nobody wants that! Frost those cooled pumpkin cupcakes generously with the peanut butter frosting. Now, for the grand finale: drizzle that caramel sauce all over the frosted cupcakes. Go wild! Make it look fancy! Or just make it look delicious. Your call! Then, stand back and admire your gorgeous Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle! You did it!
Tips for the Best Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Want to make sure your pumpkin cupcakes are *perfect*? Yeah, you do! Here are a few little secrets I’ve learned over the years for the most amazing Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle. These are the things that make all the difference!
Don’t Overmix the Batter
Seriously, resist the urge! Overmixing develops the gluten in the flour, and that leads to tough cupcakes. We want tender, fluffy Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle, not hockey pucks! Mix until just combined, and don’t worry about a few little lumps.
Softened Butter is Key for the Peanut Butter Frosting
This is SO important! If your butter is too cold, you’ll end up with lumpy frosting. And nobody wants that. Let your butter sit out for at least an hour (maybe more, depending on how warm your kitchen is) until it’s nice and soft. You should be able to easily make an indent with your finger. *That’s* when it’s ready!
Cooling the Pumpkin Cupcakes Completely
Patience, my friend! I know it’s tempting to frost those warm cupcakes right away, but trust me, don’t! The frosting will melt, and it’ll be a gooey mess. Let those Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle cool completely on a wire rack before you even *think* about frosting. I usually pop mine in the fridge for a bit to speed things up!
Ingredient Notes and Substitutions for Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Okay, sometimes you’re missing an ingredient, or maybe you just wanna switch things up! No sweat! Here are a few easy swaps you can make in these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle. Baking is all about having fun, right?
Pumpkin Puree Substitutions
No pumpkin puree? Awww! Butternut squash puree works GREAT! You can even use sweet potato puree in a pinch. Just make sure it’s plain puree, not pie filling! That stuff is way too sweet for these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle!
Peanut Butter Alternatives
Got a peanut allergy? No problem! Sunflower seed butter (SunButter) or almond butter are both yummy substitutes. They’ll give you that same creamy texture in the frosting without the peanuts. Just be sure whoever you’re baking for isn’t allergic to those, either! You could even use a cream cheese frosting if you’re feeling wild!
Caramel Drizzle Options
Store-bought caramel is totally fine! I use it all the time. BUT, if you’re feeling fancy, homemade caramel is next level. There are tons of easy recipes online. Or, if you’re not a caramel person, a simple chocolate ganache would also be amazing on these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle!
Frequently Asked Questions About Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Got questions about these amazing Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle? I got answers! Here are a few of the most common things people ask me. If you have more, just drop ’em in the comments!
Can I make these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle ahead of time?
Totally! You can bake the pumpkin cupcakes a day or two in advance. Just let them cool completely, then store them in an airtight container at room temperature. I usually wait to frost them until right before serving, though. Fresh frosting is always best!
How do I store these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle?
Once they’re frosted, these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle are best stored in an airtight container in the fridge. The peanut butter frosting gets a little melty at room temperature, so chilling them keeps everything nice and firm. They’ll last for about 3-4 days… if they don’t get eaten first!
Can I freeze these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle?
Yep! You can freeze the unfrosted pumpkin cupcakes for up to 2-3 months. Wrap them individually in plastic wrap, then put them in a freezer-safe bag or container. When you’re ready to eat them, thaw them overnight in the fridge. Then, whip up some fresh peanut butter frosting and drizzle with caramel. It’ll be like you just baked them!
Storing and Reheating Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Got leftovers? Lucky you! Keep these Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle in an airtight container in the fridge. If you wanna warm them up (and who wouldn’t?!), a few seconds in the microwave does the trick. Just watch them carefully so the frosting doesn’t melt *too* much!
Nutritional Information for Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle
Okay, so here’s the deal: nutritional info can vary *a lot* based on the exact ingredients you use. To get a more precise idea, you might want to use a calorie tracking app. So, just keep in mind that this is just an estimate, okay?
Enjoy your Pumpkin Cupcakes with Peanut Butter Frosting and Caramel Drizzle!
Alright, go bake these amazing cupcakes and then tell me what you think! Leave a comment or rate the recipe. Happy baking!
Print
Pumpkin Cupcakes: Sinful 3-Step Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy moist pumpkin cupcakes topped with creamy peanut butter frosting and a decadent caramel drizzle.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Peanut Butter Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 cup creamy peanut butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Caramel Drizzle:
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, pumpkin puree, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- For the Peanut Butter Frosting: In a large bowl, beat butter until creamy.
- Gradually add confectioners’ sugar, beating until smooth.
- Add peanut butter, milk, and vanilla extract and beat until light and fluffy.
- Frost cooled cupcakes with peanut butter frosting.
- Drizzle caramel sauce over the frosted cupcakes.
Notes
- Make sure your butter is softened for the frosting.
- Do not overmix the cupcake batter.
- Store cupcakes in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
