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Pumpkin Pie Cupcakes

Pumpkin pie cupcakes with spiced, tender crumb and a cinnamon cream cheese frosting swirl. Baked in a muffin tin until golden, then finished with caramel and mini graham crackers for an easy pie-cupcake hybrid.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For cupcakes
  • 1.75 cup flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 0.33 cup sour cream
  • 1 tsp vanilla
For cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup unsalted butter
  • 2.5 cup powdered sugar
  • 1 tsp vanilla
  • 1.5 tsp cinnamon
  • 1 caramel
  • 1 mini graham crackers

Equipment

  • 1 sheet pan

Method
 

Bake the cupcakes
  1. Preheat the oven to 350F and line a 12-cup muffin tin.
  2. Beat butter and brown sugar until smooth, then add eggs one at a time and mix in pumpkin, sour cream, and vanilla.
  3. Fold in the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until just combined.
  4. Spoon batter into the lined cups, filling each about 2/3 full.
  5. Bake for 18-20 minutes, until the tops spring back when lightly touched.
  6. Cool the cupcakes completely before frosting.
Frost and decorate
  1. Beat the cream cheese and softened unsalted butter until smooth and creamy.
  2. Add powdered sugar, vanilla, and cinnamon, then beat until fluffy.
  3. Pipe a swirl of cinnamon cream cheese frosting onto each cooled cupcake.
  4. Drizzle with caramel and top each with a mini graham cracker.

Notes

For the cleanest swirl, make sure the cupcakes are fully cool before frosting. Store in the refrigerator for up to 4 days; freeze frosted cupcakes for up to 1 month (thaw overnight in the fridge). If you need a lighter option, use reduced-fat cream cheese and butter to cut calories while keeping the frosting texture.