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Moist Pumpkin Cupcakes

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Light and fluffy, these Homemade Moist Pumpkin Cupcakes are packed with real pumpkin flavor and spice, with maple syrup, cinnamon, and pumpkin flavors. Then they’re topped with a silky cinnamon maple cream cheese frosting. Irresistible!

Pumpkin cupcake with cream cheese frosting with the wrapper pulled off

The Best Pumpkin Cupcakes with Cream Cheese Frosting

Sometimes I think it can be difficult to find a Moist Pumpkin Cupcake that is both flavorful and also light and fluffy, but I am pleased to say that I achieved this task.

These cupcakes are light and fluffy and packed with pumpkin flavor. Then they’re are topped with a silky cinnamon maple cream cheese frosting. Does it get any better?

But not only are these pumpkin cupcakes super moist, but they also have an incredible flavor. This recipe uses all brown sugar, which I found to really bring out the molasses under notes in these cupcakes. I also added a touch of maple syrup and equal parts pumpkin pie spice and cinnamon. I wanted these cupcakes to have a real spice flavor.

If you have a weakness for pumpkin desserts, just as I do, definitely give these a try!

A pumpkin cupcake with a bite missing

Why Are These Cupcakes The Best?

Truth? I made FOUR different versions of these pumpkin cupcakes before I settled on the best one (with help from my taste testers of course). Here are a few reasons why these cupcakes with the cinnamon maple cream cheese frosting ended up being the winner.

  • It has a super tender, moist crumb – thanks to the use of all oil.
  • The brown sugar really brings out the molasses flavor.
  • They have a real pumpkin spice flavor.
  • The frosting is silky smooth, not overly sweet, and just melts in your mouth.
Pumpkin cupcakes with cream cheese frosting on a plate

Ingredients for Pumpkin Cupcakes and Frosting

Here are the main ingredients you’ll need for these pumpkin cupcakes and the cream cheese frosting.

  • Brown sugar – I used all brown sugar to really enhance the molasses flavor.
  • Vegetable oil – Helps create a tender, moist crumb.
  • Maple syrup – Gives the cupcakes a sweet, rich flavor that pairs well with the spices.
  • Pumpkin puree – Make sure to grab puree, not pumpkin pie filling.
  • Pumpkin pie spice & cinnamon
  • All-purpose Flour, Baking powder & baking soda– Sifting all these together with the spices helps prevent a lumpy batter.
  • Milk – any milk will work
  • Unsalted butter – Make sure it’s cold, that is the secret to my frosting!
  • Cream cheese – Full-fat is a must, otherwise the consistency will not be thick enough. It should also be cold, not room temperature.
  • Powdered sugar
  • Heavy whipping cream– make the frosting light and fluffy
Ingredients for pumpkin cupcakes laid out in various bowls and measuring cups

How to Make Moist Pumpkin Cupcakes with Cream Cheese Frosting

The hardest part of these pumpkin cupcakes is waiting for them to cool!

Step 1: Combine the wet ingredients. Beat the sugar, oil, eggs, maple syrup, and vanilla until well incorporated and the batter is lighter in color. Add in the pumpkin and beat to combine.

Step 2: Add the dry ingredients. In a separate bowl, combine the dry ingredients. Alternate adding half of the dry ingredients and half of the milk to the batter at a time, beat until it combines. Then add the remaining dry ingredients and the milk.

Be sure to stir the batter from the bottom to the top. This is especially important as there’s a lot of liquid in the batter, and if it’s not properly mixed, your cupcakes can sink or bake unevenly.

Step 3 Bake. Divide the batter evenly into the cupcake liners. Bake for 14 to 16 minutes. To evenly fill the cupcake liners, I recommend using a large cookie scoop.

Step 4: Make the frosting. Cut the butter into blocks and beat until slightly softened. Add in the cream cheese. Beat until fluffy and free of lumps. Add in the powdered sugar 2 cups at a time, followed by the cinnamon, vanilla extract, and maple syrup. Add the remaining powdered sugar and heavy whipping cream. I’ve included some additional frosting tips below.

Step 5: Decorate the cupcakes. Once the cupcakes are cool, pipe the frosting onto the top. Enjoy!

Cream cheese frosting piped onto a pumpkin cupcake

Cream Cheese Frosting Troubleshooting Tips

Use cold ingredients for the frosting. For a stable cream cheese frosting that’s ideal for piping, you want to start with cold butter and cold cream cheese – not room temperature.

Use the correct cream cheese. Full-fat cream cheese, the kind that comes in a block is best.

Properly cream the butter first. Since the butter is cold, it should be whipped to a soft and spreadable consistency before adding the cream cheese. That way when the cream cheese is added, the consistency of the two will be similar.

a teal spatula of whipped butter hanging over a mixing bowl with

How to prevent a lumpy frosting: Cream the butter and cream cheese together until it’s completely smooth when you run a knife through it. At first, it may have a cottage cheese consistency, but continue mixing until it’s smooth.

close up of creamed butter and cream cheese

Can the frosting be made ahead? You can prepare the frosting in advance and then pipe it the next day, which I often do. Store it in an airtight container. Just take the frosting out of the refrigerator about an hour before you want to frost your cupcakes. You may want to rewhip the frosting prior to using.

If the frosting is too thin: If you have not added the heavy cream, try skipping it. Otherwise adding additional powder sugar can help, but before doing so, try refrigerating for about 30 minutes to see if it holds up.

Recipe Tips for Success

Here are a few tips for making the best pumpkin cupcakes.

  • Don’t overmix the batter. Be sure that all the ingredients are well combined but once they are, don’t continue stirring.
  • Use a cookie scoop to measure batter. My secret to the mess-free transfer of cupcake batter to the liners is to use a large cookie scoop. This also ensures the liners get filled evenly!
  • How to tell when the cupcakes are done? You definitely don’t want to overbake these cupcakes (and bake out the moisture!). Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.
Two stacked unfrosted pumpkin cupcakes, the top one has a bite missing

Can I Make This As a Layer Cake?

Yes! You can make my recipe for Pumpkin Mascarpone Cake which is similar but made with a mascarpone whipped cream instead of a cream cheese frosting. Although you could still make it with this cream cheese frosting as well.

Storing Finished Cupcakes

I recommend refrigerating the cupcakes once they’ve been frosted. To prevent them from drying out, be sure to store them in an airtight container.

They’re best served at room temperature, so remove them from the refrigerator about 20 minutes before serving.

Can I Freeze These Cupcakes?

I don’t recommend freezing the frosted cupcakes. You can however prepare the cupcakes in advance and freeze them. To freeze them, place the cooled cupcakes on a sheet pan and flash freeze, uncovered for 20 minutes or so. Transfer to an airtight container to store in the freezer.

Slowly thaw to prevent additional condensation by first thawing in the fridge for several hours then transfer to the countertop and thaw until they reach room temperature.

Frost the cupcakes once completely thawed.

Pumpkin cupcakes with cream cheese frosting
A pumpkin cupcake with cream cheese frosting with the wrapper pulled off

Moist Pumpkin Cupcakes

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 Cupcakes


Light and fluffy, these Homemade Moist Pumpkin Cupcakes are packed with real pumpkin flavor and spice, with maple syrup, cinnamon, and pumpkin flavors. Then they’re topped with a silky cinnamon maple cream cheese frosting. Irresistible!


For the cupcakes

  • 1 ½ cups (330g) light brown sugar, packed
  • ½ cup (118ml) vegetable oil
  • 3 large eggs
  • 2 tablespoons (30ml) maple syrup
  • 2 teaspoons (10ml) vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups (280g) all-purpose flour, sifted
  • 2 teaspoons (5g) pumpkin pie spice
  • 2 teaspoons (5g) cinnamon
  • 1 ½ teaspoons (6g) baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (177ml) milk (I use nonfat)

For the frosting:

  • 1 cup (226g) unsalted butter, cold
  • 12 ounces (339g) full-fat cream cheese, cold
  • 67 cups (780-911g) powdered confectionary sugar
  • 1 teaspoon (2,5g) cinnamon
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) pure maple syrup
  • 2 teaspoons (10ml) heavy whipping cream or milk


For the cupcakes:

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the pumpkin and beat until well combined.
  3. In a medium-sized bowl, combine all remaining dry ingredients and sift together with a fine mesh sieve. Then, add half the dry ingredients to the batter followed by half the milk, and beat until it starts to combine.Then add remaining dry ingredients and milk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting:

  1. Cut the butter into 1-inch blocks. Beat the butter for several minutes until it is whipped and fluffy.
  2. Then add the cream cheese and cream together for several minutes until it’s fluffy and free of lumps, scrape down the bowl occasionally.
  3. Slowly add the confectionary sugar 2 cups at a time, followed by the cinnamon vanilla extract and maple syrup, and beat until desired consistency is reached. Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency.
  4. In a large piping bag fitted with a large open star piping tip, pipe the frosting onto the cupcakes.


  • Storing: I recommend refrigerating the cupcakes once they’ve been frosted. To prevent them from drying out, be sure to store them in an airtight container. Remove from the refrigerator 20 minutes before serving. 
  • Frosting can be made in advance and kept refrigerated. Remove 30-60 minutes before piping. You may want to rewhip the frosting in a mixer prior to piping. There are lots of troubleshooting tips for the frosting included in this blog post. 
  • If you don’t like cream cheese frosting, try serving these with vanilla buttercream instead. 
Nutrition Information:
1 cupcake
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American

Keywords: best pumpkin cupcakes, pumpkin spice cupcakes, pumpkin cupcakes with cream cheese frosting

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Leave a Comment

Recipe rating

113 Responses
    1. Julianne - Beyond Frosting
      Beyond Frosting

      I would recommend using a different type of oil, do you have olive oil? Butter can be used but the texture and moisture content will be different

  1. CDF

    These cupcakes are delicious. Perfect! Could you re-post cooking times and size of cake pan 8” round and 13×9, if I would like to make a cake next time? I would really appreciate it.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      I use 100% pure maple syrup, not pancake syrup. For the frosting, pancake syrup might be a little thin.

    1. Brenda Covarrubias

      Can the batter be baked as a cake? If so for how long and what would be the temperature of the oven?

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Brenda, yes this can be made as a cake. This pumpkin cake is a 3-layer 8-inch cake baked for 20-25 minutes. If you want to reduce to two 8inch pans, the baking time increase by 5-10 minutes give or take you may need to adjust based on your pans and oven.

  2. Cassandra

    Quick, URGENT question, how long does the frosting last? I made the cupcakes and frosting , but I had extra frosting; so how long does it take till the icing goes bad if I was thinking of making a second batch of cupcakes to use the frosting on?

  3. Anna

    The cupcakes turned out wonderful! However, I wish I could say the same for my icing. The poor thing was LUMPY and LOOSE. kinda like my grandma after a few glasses of wine. No matter what I did to get rid of the lumps, they stayed in my icing. A possible recommendation would be to alter the ingredients list to include that the cream cheese needs to be full fat. I used low fat and I did not see that I needed full fat until I read some reviews. It does taste great, thanks for sharing your recipe.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Anna, thanks for your note. Yes always full-fat cream cheese for frosting, will update this so it’s more clear. Regarding the lumps, these must be worked out before adding any powdered sugar. Sometimes because the consistency of the butter is so much thicker than cream cheese, you have to beat the butter for longer before adding the cream cheese.

  4. Karen

    What do you think would happen if you used this batter but treated it like black-bottom cupcakes, with a dollop of the same cream cheese batter but using cinnamon chips instead of mini chocolate chips? I haven’t tried this because failure in the UK would be expensive given that the canned pumpkin is hard to find and the cinnamon chips have to be ordered from an American importer (or shlepped in our luggage when we visit). Curious, though.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Karen, I have not tested it, so I do think it will work because the cupcake batter is thicker, but I would hate to tell you to go and do it knowing that the ingredients are expensive in the UK. If I test a version of that, I will follow up with you to let you know.

  5. Hannah

    I am planning on making these cupcakes in mini cupcake form for a fall open house at my family’s coffee shop & boutique. Would the icing be okay if it was not refrigerated throughout the day?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Hannah, that would depend on the temperature in the room and how long you plan to leave them out. I personally do not refrigerate them, but that’s my choice. You could also keep them refrigerated and replenish each hour. They are best served at room temperature.

  6. Gloria

    I’ve made this recipe twice! The first time they came out very dense and when cooled down they fell. So I threw them away my flour, baking soda and powder…bought all brand new. Made them again…basically the same as the first batch. Certainly not light and moist like it says.
    But the flavor was good.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Gloria-

      Somethings not right, they shouldn’t be dense at all. If they fell than it’s likely they needed some more time in the oven. But they also shouldn’t be dense at all. So perhaps over measuring ingredients or over mixing the batter could be an issue.Did you make any substitutions?

  7. Alyssa

    I wish I could rate it more stars!!! I baked these for Thanksgiving and they were a HUGE hit! Tasted absolutely delicious. Super easy. Would highly recommend.

  8. lindsey

    My friend wanted me to make cupcakes for her nieces birthday I suggest pumpkin cupcakes and she said yes! I made them and everyone at the party LOVED them. Someone at that party wanted me to make them for her moms birthday so I did once again everyone loved them! Then someone at that party wanted me to make them for a baptism !! THEN the people who had the baptism wanted me to make them AGAIN for thanksgiving lol ! So these cupcakes are an absolute HIT!!!

  9. Maiya K

    Super excited to try this recipe today. Going to add chocolate chips as well – I only hope it doesn’t mess with the consistency at all. Thanks for sharing this recipe!

  10. Vera Rackley

    I made these. The cupcakes turned out fine but the icing was a disaster. I followed the recipe to the letter but it came out runny. There was no way I could pipe it. I ended up with enough icing to frost 5 cakes. In the end I put it on with a knife but it was dripping off the sides. I put it in the fridge in hopes the it might harden up.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Vera, did you use full fat cream cheese and start with cold butter and cold cream cheese? In the future, you can actually put the frosting in the fridge to help get it more firm prior to frosting. Sorry this didn’t work out for you.

  11. Lucie

    i made this recipe with squash instead of pupkin and it still tasted rlyyyy good and the frosting worked well with food colouring! thanks for the recipe! 🙂

  12. Olgarina

    I made this recipe, And it was the best recipe I ever made. Those cupcakes were delicious. I made 24, and they were gone by the next day. The frosting was excellent and easy to make. It makes for 24 cupcakes and more. Love it!

  13. Melinda Fekete

    I made these for my boyfriend’s birthday, and unfortunately they didn’t turn out great. I baked for 15 minutes and did a toothpick test, came out totally clear, yet the cupcakes ended up way too dense. Any idea what I could have done wrong? The batter for me was way runnier than other cupcake recipes I’ve made. Also didn’t have much luck with the icing, it also came out way too runny and didn’t hold shape at all, I tried adding more powdered sugar but it ended up being too sweet, and it didn’t help with the consistency. I would love to try this recipe again, because the flavours are incredible, I’m just not sure what to do differently.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Melinda- thanks for your message. It’s hard to know what went wrong without any additional information. The batter should not really have been runny. Did you make any ingredient substitutions? If they were too dense it’s possible the batter was over beaten or improperly measuring the dry ingredients.

  14. Beth

    These look delicious and I would like to try and make them mini size for a party. How long would you recommend the minis be baked?

  15. Cathy Cozzo

    I made these cupcakes and the frosting, they were fabulous, one of my daughters said this was the best cupcake she ever had and she’s 25. Great job Julianne

      1. Holly

        I have been searching for the perfect pumpkin cupcake that has a great flavor and moist texture, like a CUPCAKE not muffin. I tried this recipe the other day, and these are it!!! Hands down best pumpkin cupcake I ever made and the recipe I have been dreaming about!

  16. Rosie

    I made your recipe as written. It was a hit all around. I made as cupcakes, they came out a little more dense than expected but my oven is on the fritz. The icing was delicious! I was planning on filling the cupcakes but based on the comments (huge amount of extra icing) I did not double & had enough to stuff most. I read your comments on using regular cream cheese too late so added some meringue powder which helped. I can’t wait to try it again when I get my oven!
    Thanks again

  17. Melina

    I used this recipe for Glendale College cupcakes war before this thanksgiving and I won . I just want to say thank you for your amazing cupcake recipe. Easy and sooooooo delicious . It is my favorite cupcake.

  18. Jennifer

    I made these as cupcakes and they are amazing! Best pumpkin cupcakes I have ever had! I plan on making this recipe as a 9by 13 cake, do I still bake at 350? And how long for the cake?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Jennifer- It’s closer to 25 minutes, but I would set a timer for 20 minutes and keep an eye on it after that.

  19. Kay

    I just made these… absolutely amazing! I had so much mix I made a large round cake and 10 cupcakes.
    I used gluten free flour and since I didn’t have nut milk I swapped for coconut cream, which imparts another gorgeous flavour with the pumpkin and spice. I also added finely chopped crystallised ginger for some texture. A seriously good recipe… this is going in my favourites!

    1. Archana

      Hi Julienne,
      Tried this recipe yesterday and it turned out to be delicious. The cupcakes were so light and the frosting complimented the spices in the cake. I reduced the sugar in the frosting to my liking and added hazlenuts & pecans on top; but other than that, did not alter anything. Thanks a lot for this recipe. Ohh btw, I love your website. The recipes you have posted are a delight to look at and makes me want to try everything. You inspire me to bake!

  20. Catia

    Thank you soooo much for this awesome recipe which made me win a 1st place at a cupcake contest in Luxemburg! ?The flavours are so comforting in this cold and rainy season…Thanks to it I have brand new KitchenAid!????

  21. Sandra

    I made these cupcakes, paired with my own cinnamon buttercream, as I’m not a fan of cream cheese frostings. These are by far the nicest pumpkin cupcakes I’ve ever had, and I’ve had many. Moist and packed with beautiful flavour, a stunner!

  22. Ezabel

    This recipe is amazing! I’m terrible at baking but followed the instructions closely and the cupcakes came out perfectly! So delicious and moist. Thank you for a great recipe, will be making again.

  23. Dawn

    I am super concerned about my cupcakes,the first batch is in the oven and they’re very wet I’m hoping that this additional 6 minutes will help them….any ideas?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      How did they come out? I am a little confused. Did you have to add 6 minutes after the suggested baking time? You could have overfilled them, meaning they would need additional baking time, your your oven may not have been fully preheated before you put them in, or your oven temperature is off. Are you baking at altitude?

    2. Dawn E LaFerney

      So they did bake longer about 30 minutes and turned out wonderful? I did substitute 1/2 cup of white sugar instead of brown. And same for baking soda had to use extra baking powder. I bought store brand cream cheese frosting and added teaspoon of maple syrup and cinnamon. I substituted 1/2 teaspoon of vanilla extract for almond extract, just because I really like it. And last I hand mixed everything. Great recipe!!

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Thanks for sharing Dawn. Anytime you alter a recipe, I would expect the baking time to change. Especially if you change the leveling agent. I am glad you enjoyed it!

  24. Sarah James

    Made the cupcakes they turned out amazing!! So Yummy!! Added chocolate chips to the cupcake batter.

    The only thing I did not like. The frosting recipe was WAY to much!!! I’m guessing the recipe was reduced for the cupcake batter but not for the frosting. I have enough frosting left to frost 2 full size cakes… after frosting 24 cupcakes. Anyone making this reduce the frosting to 1 cream cheese followed by the other requests to reduce… other than that everyone loved these and they are delicious ❤️

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks for sharing Sarah!! In the recipe post, I do talk about having plenty of leftover frosting, but if you felt like you had enough for 2 full sized cakes, I be curious how much frosting you used on your actual cupcakes?

  25. Lila

    Would these be able to be frozen and unthawed later? I’m wanting to make these for my daughters birthday but I don’t want to rush last minute to make them all. I’d hate to possibly have them not turn out how I want them.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Lila! You could freeze the cupcakes without the frosting ahead of time. If you can make the frosting the night before that would work!

  26. Sharon Guion

    Fantastic recipe! Living in Australia, pumpkin pie spice is not something readily available, so I just googled it and made my own. I had ran out of maple syrup so just substituted molasses, worked a treat. Thank you so much for the fantastic recipe. ?

  27. Alyssa Winters

    Hi Julianne, these cupcakes are just amazing. I made it on Thanksgiving and those were delicious. Thank you so much for sharing.

  28. Lisa

    I made these for Thanksgiving. The cupcakes were great. My frosting turned out flat and sticky. I used 7 cups of powdered sugar. Any suggestions on how to make the frosting more firm?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Lisa, did you start with cold or room temperature cream cheese? Sometimes it’s helpful to refrigerate the frosting for 30 minutes if it’s too soft. Thank you for the feedback, I am going to add that note in.

      1. Lisa

        Yes, both the butter and cream cheese were right out of the refrigerator. Do you think if I add more powder sugar it wouldn’t be so sticky?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Lisa, it’s hard to say without actually being there to see the consistency. If it was actually soupy, I am not sure what happened. Full fat cream cheese?

      3. Lisa

        Not soupy just really sticky and when I tried piping it it was flat. I do live in a very humid area. Maybe that makes a difference. I am going to make them again this weekend.

  29. Olivia

    If I were to halve this recipe (because I really don’t need two dozen cupcakes!!), do you think I should use one egg or two?

  30. CATHY

    I made these today for my husband’s office party. The reviews I received from everyone were that these were absolutely delicious and I should open my own bakery!
    Thank you for working so hard to perfect this recipe!
    When I make these for Thanksgiving, I’m thinking of adding a cream cheese filling with cinnamon chips!
    Thank you again for a great recipe!

  31. Adriana

    Awesome! I was looking for a cupcake recipe for my daughter’s 5 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it !!!

  32. Jolie Hendrick

    Just made my first batch of pumkin cupcakes with this icing. They are to die for! I don’t have a kitchen aid so I had to use a fork to soften the butter and cream cheese . I used my hand mixer after that. Amazing! Love your recipes!

  33. Julie

    Made the pumpkin cupcakes this afternoon……..for whatever reason these took 21 minutes to bake……they are delicious and yet next time I will add chopped walnuts or mini chocolate chips. I add both of these items when making pumpkin chocolate chip mini loaves and love them. Will make again with these minor tweaks and already thinking for Thanksgiving! Thank you!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Oh I love that idea Julie! I am so glad you enjoyed these. Did you get 24 cupcakes and it still took 21 minutes?

  34. Evelyn

    Good afternoon, I hope you are having a wonderful day I have a question. Me and Friend are having a bake-off to see who can make the best ¨Fall¨ cupcakes for a party coming up she is making sweet potato cupcakes because she doesn´t like pumpkin, But I am pumpkin spice all day LOL, I was wonder how would these cupcakes taste with a homemade caramel, I have been dying to make some by ¨Preppy Kitchen¨ and I wanted to match it with this. How do you think that taste together I don´t want it to be to over powering?? Thank for the feed back, and don´t stop baking!(Especially cupcakes, MY FAVORITE)

    1. Julianne - Beyond Frosting
      Beyond Frosting

      First of all, you guys sound like the kinda of friends I want to have in my life! I definitely think that that salted caramel would go great in this recipe! Are you thinking of making it as a filling? Or a drizzle? Either way sounds awesome. I am cheering for you!

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