Description
Enjoy moist pumpkin cupcakes topped with creamy peanut butter frosting and a decadent caramel drizzle.
Ingredients
Scale
- 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