Pumpkin Spiced Cupcakes – with Salted Caramel Cream Cheese Frosting

Pumpkin Spiced Cupcakes, with a Salted Caramel Cream Cheese Frosting ๐Ÿ – soft spiced sponge topped with a smooth sweet and salty frosting! 

Ah Autumn …. my favourite time of year! ๐Ÿ๐Ÿ๐Ÿ Crisp leaves, a cool breeze and … rain … it is England after all haha. The pumpkins are out, scarily carved to celebrate Halloween – but what if you could put that pumpkin to use and bake something truly delicious?! 

Pumpkin spiced and themed bakes are admittedly more popular in America but why let them have all the scrummy baked fun – these cupcakes are super tasty you’ll wish you discovered them sooner – just what I was thinking this week when I baked them for the first time ๐Ÿ’›๐Ÿ’› 

I also received the first ever Bake Crate recently – it was awesome and definitely inspired these delish creations! In the box of baking goodies were some great pumpkin pie spices – they smelt like autumn in a jar and really added a fab flavour to the cupcakes – so good! I tried out the Sugar and Crumbs salted caramel icing sugar as well to make the frosting – incredible flavour, I love it!! 

I have definitely fallen in love with these pumpkin spiced cupcakes – delicious and moorish they really are the perfect autumnal treat ๐Ÿ’›๐Ÿ


200g plain flour 

1tsp baking powder

1/4tsp bicarbonate of soda 

2tsp pumpkin spices ( or 1/2tsp of cinnamon, ginger, nutmeg and cloves) 

100g caster sugar

110g light brown sugar

150g pumpkin purรฉe 

2 large eggs

140g unsalted butter

Frosting – 

200g full fat cream cheese

150g unsalted butter

150g salted caramel icing sugar ( or normal icing sugar and 1tsp vanilla extract) 


Preheat the oven to 180C and line a cupcake tray with cases.

1 – Cream the butter and sugar together until pale and fluffy. Add in the eggs, baking powder, bicarbonate of soda, spices and pumpkin purรฉe – mix well.

2 – Fold in the flour until fully combined. Spoon into the cases, about 3/4 full. Bake for 12-15 minutes or until when a skewer is inserted and comes out clean. 

3 – Whilst the cupcakes are cooling make the frosting. With an electric whisk whip the butter until it just starts to pale. Add the cream cheese and icing sugar and whip until smooth – be careful not to over whip! 

4 – Fill a piping bag with the frosting and swirl onto the cupcakes – decorate with some autumnal sprinkles and enjoy! 

Happy Baking! 

Becky x

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