Pumpkin cupcakes with peanut butter frosting and caramel drizzle are the ultimate fall treats. I bake soft pumpkin spice cupcakes, top them with a swirl of creamy peanut butter frosting, and finish with a ribbon of pumpkin caramel for extra sweetness.
Some versions lean toward caramel cupcakes, others highlight peanut butter cupcakes, but this combination is rich, seasonal, and irresistible. I’ve made plenty of easy cupcake recipes, but these stand out for their balance of flavor, spiced pumpkin cake, nutty frosting, and smooth caramel creams all in one bite.
More recipes like this are listed in my 15 fall cupcake ideas post.
Among fall baking ideas, pumpkin cupcakes are always a favorite, and this version adds something extra special to the holiday table.
These are beguilingly alluring pumpkin cupcakes with caramel and peanut butter; this play of flavors is surely going to introduce themselves to any dessert lover.
They will be great at fall parties or even to comfort on a cooler day. The uniqueness of seasonal spices, rich caramel, and smooth peanut butter sets these autumn cupcakes apart.
This Fall Cupcakes recipe, whether for Thanksgiving dinner, a Halloween bash, or just a cozy dinner within the family, is really a showstopper-all set to impress and delight sweet cravings in real style.
Gourmet Flavors in Every Bite
Exploring the Layers of Taste
These cupcakes take off from a moistly spiced pumpkin cake that gives way to a warm, comforting background. The caramel adds sweetness, richness, and butteriness to it all, well-balanced against the earthy feel of the pumpkin. Meanwhile, peanut butter frosting adds a creamy, salty contrast that really raises the level of complexity in these cupcakes and makes each bite a rich experience of delightful, contrasting flavors. Ideal for seasonal joy.
Ideal for Seasonal Celebrations
But these cupcakes are so much more than dessert-they’re holiday centerpieces. Visually appealing with richness in peanut butter frosting and delicate caramel drizzle, they are ideal desserts one should show off at a holiday party or family gathering. Aromas of cinnamon, ginger, and nutmeg fill your home with feelings of autumn.
Culinary Craftsmanship Made Simple
Step-by-Step Guidance
Though it is a fairly sophisticated mix of flavors, it nonetheless isn’t that complicated to make. This recipe carefully addresses each step in detail so that even less-experienced bakers will be able to achieve gourmet results. From making the batter, perfectly baking, to masterfully assembling the topping, this route will be quite rewarding for any home chef.
Customization Opportunities
This recipe has been intentionally designed to be highly flexible; hence, this makes changes both for dietary preference and allergies quite easy. For the purpose of meeting the dietary needs of celiac individuals, use gluten-free flour, or go totally vegan with plant-based alternatives to achieve that deep, richness of flavor defining such cupcakes.
Nutritional Insights and Serving Suggestions
Each cupcake is a pastry delicacy; it is to be allowed in very small portions due to its calorie and sugar load. The usage of real pumpkin puree adds a little nutritious value with the inclusion of vitamins and fiber, though.
They can be set up on a classic cake stand for an offering of real elegance with a modern espresso or a classic cup of tea to complete the sweetness, or as a delectable after-dinner dessert at an autumnal banquet.
Storing and Making Ahead
These babies store fabulously in an airtight container to keep them fresh and moist. These will keep a number of days at room temperature or pop them in the fridge if you enjoy a firmer frosting.
These bottoms of pumpkin cupcakes can be made very well in advance and actually frozen to this point so that fresh caramel drizzle and peanut butter frosting are added just before being presented. It saves not only the work in party planning but keeps each cupcake fresh.
Dear Reader: Elevating Traditional Desserts
Really taking the common fall dessert to the next level – avec their lovely marriage of flavors and textures-are Pumpkin Cupcakes with Caramel and Peanut Butter. This is way more than a fun culinary adventure; this recipe promises results with a dessert that will be loved and wanted time after time. Fire up and bake with these cupcakes, adding gourmet flair to seasonal celebrations.
How to Make Pumpkin Cupcakes with Caramel and Peanut Butter
Course: Cake Ideas4
servings30
minutes40
minutes300
kcalIngredients
- For the Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
- For the Caramel Drizzle:
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
Pinch of salt
- For the Peanut Butter Frosting:
1/2 cup creamy peanut butter
2 tablespoons powdered sugar
2-3 tablespoons milk (for thinning)
Steps
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- Mix the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing the batter.
- Fill the Muffin Tin: Divide the batter evenly between the 12 cupcake liners, filling each about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Caramel: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Remove from heat and quickly stir in the butter until melted. Gradually add the heavy cream, stirring until smooth. If needed, return the saucepan to the heat to dissolve any lumps. Add a pinch of salt and allow the caramel to cool slightly before drizzling.
- Prepare the Peanut Butter Frosting: In a small bowl, mix the creamy peanut butter with the powdered sugar. Slowly add milk, one tablespoon at a time, until the mixture reaches a spreadable consistency. The texture should be thick but smooth enough to pipe.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the peanut butter frosting on top of each one.
- Drizzle with Caramel: Using a spoon, drizzle the cooled caramel over the frosted cupcakes, allowing it to cascade down the sides.
- Serve and Enjoy: These cupcakes are now ready to enjoy, offering a delightful balance of pumpkin, warm spices, creamy peanut butter, and sweet caramel.
Absolutely delicious! I’m so glad I came across this website—you’re truly a culinary genius. The peanut butter frosting takes the spotlight, but then you get this wonderful burst of flavor from the moist pumpkin spice cupcake. It’s such a perfect pairing!
This was my first time making caramel, and while I botched the first batch (my pot wasn’t hot enough) and I stirred before I saw it melting a little, I learned quickly. I pre-warmed the cream and butter in a small saucepan before adding it to the melted sugar, which helped, though I still ended up with a few chunks I couldn’t quite incorporate. Even so, the portion that turned out was pure perfection—rich, buttery, and addictive.
If I could suggest one thing, it would be to include a few more tips or tricks for caramel-making, maybe even a video tutorial. That extra guidance would have been so helpful.
Hi Sabrina,
I really enjoyed reading your comment. The way you described the frosting and cupcake together felt spot on. That mix of warm spice and peanut butter is something I wasn’t sure would work at first, but once I got the balance right, I couldn’t stop making them.
Caramel is one of those things that doesn’t quite click until you’ve seen it in action. I’ve definitely stirred too soon myself, thinking it would help things along. Pre-warming the cream and butter was a smart move. Even if it’s not totally smooth, a good batch of caramel still brings so much flavor. Sounds like you ended up with a pretty delicious result anyway.
You’re right about the recipe needing more caramel guidance. I’ve been meaning to add a video or at least more step-by-step visuals for that part. It’s officially on my list now.
Thanks for taking the time to share this. These kinds of details are really helpful, not just for me but for other readers too 😊
Also when you try to leave a comment, the post comment button didn’t work at first. I had to just hit enter and it worked. I’m sending this comment as a test to see if the button works on this try.
Thanks for flagging that, Sabrina. That sounds frustrating. I’ll look into what’s going on with the comment button. It might be a glitch with the plugin or theme settings.