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Pumpkin Cupcakes with Cajeta Frosting

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Pumpkin Cupcakes with Cajeta Frosting are moist, spiced cupcakes made with pumpkin puree and topped with a rich, creamy cajeta (goat milk caramel) buttercream. This fall-inspired dessert blends warm spices and sweet caramel for an irresistible treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • For the Cajeta Frosting:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup cajeta (goat milk caramel)
  • 2 cups powdered sugar
  • 1–2 tbsp milk, as needed

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl, beat together oil, brown sugar, granulated sugar, and eggs until smooth. Mix in pumpkin puree, vanilla, and milk.
  4. Add dry ingredients to the wet mixture and mix just until combined.
  5. Divide batter evenly among the cupcake liners, filling about 2/3 full.
  6. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
  7. For the frosting: In a bowl, beat softened butter until creamy. Add cajeta and beat until smooth. Gradually add powdered sugar and beat until fluffy, adding milk as needed to reach desired consistency.
  8. Frost cooled cupcakes and optionally drizzle with extra cajeta or sprinkle with cinnamon.

Notes

  • Make sure cupcakes are fully cooled before frosting to avoid melting.
  • Cajeta can be substituted with dulce de leche if needed.
  • Store frosted cupcakes in the refrigerator and bring to room temperature before serving.

Nutrition

Find it online: https://ukfinda.com/pumpkin-cupcakes-with-cajeta-frosting/