Pumpkin cupcakes with caramel frosting recipe


    • 1/2 cup butter, room temperature
    • 1 1/2 cup sugar
    • 2 eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1/2 cup pumpkin puree (I used store bought)
    • 1/4 cup International Delight Pumpkin Pie Spice Coffee Creamer
    • 1 3/4 cup all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice
    • pinch of salt
Caramel frosting
  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar



    1. Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Set aside
    2. In a bowl mix the butter and sugar. Add the eggs, pumpkin spice, baking powder, and vanilla and mix until incorporated. Mix in the flour.
    3. Add the pumpkin puree and the International Delight® Pumpkin Pie Spice Coffee Creamer and mix until there are no lumps left. Set aside.
    4. Pour the pumpkin batter into the cupcake liners, Add 1 tbsp of cream cheese mix on top and with the help of a toothpick swirl it.
    5. Take to the oven and bake for 25 minutes or until done.
    6. Take out of the oven and let them cool until they are no longer hot to the touch.
Caramel frosting
  1. In a medium size saucepan, melt 1 cup butter over low flame.
  2. Add the brown sugar and continue to cook until it reaches boiling point, stirring constantly.
  3. Stir in the milk and continue to cook until it boils again.
  4. Remove from heat. Add the vanilla extract.
  5. Let the mixture cool until lukewarm, about 30-40 minutes.
  6. Once cooled, gradually stir in powdered sugar.
  7. Frost the cupcakes.