Pumpkin Spice Cupcakes with Vanilla Buttercream Icing & Caramel Drizzle

I still haven’t made up my mind what sinful dessert I’m going to make for Valentine’s Day. How could I?   Just punch “Valentine’s Day desserts” in Bing’s search engine and you will understand my dilemma.  How can you make a choice like that when nearly 117,000 images of delectable and beautifully decorated desserts fill the page?

So no, these delicious cupcakes are not  made with chocolate, strawberries, cherries, or meringue.  They are not red, pink, or a combination of those pretty colors.  They are not adorned with x’s and o’s, hearts, cupids, or their arrows.  But one thing they are? Scrumptious!

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1/2 c. vegetable oil

2 eggs, room temperature

1 c. brown sugar

1/3 c. white sugar

1/2 tsp. salt

1/2 tsp. cinnamon

2 tsp. pumpkin pie spice

1 tbsp. baking powder

1/2 tsp. vanilla

15 oz. can pumpkin

3/4 c. milk

2 1/4 c. all-purpose flour


2 c. vanilla buttercream icing, prepared

1/4 c. caramel sauce

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Makes 24 cupcakes

Preheat oven to 350 degrees.  Line cupcake tins  with  cupcake papers.

In a large mixing bowl, add vegetable oil, sugars, eggs, and salt.  Beat with electric mixer on medium speed until everything is completely blended.  Add cinnamon, pumpkin pie spice, baking powder, and vanilla; mix again. Lastly, add pumpkin, milk, and flour; mix thoroughly.

Fill cupcake papers about 2/3 full.  Bake for approximately 10 minutes, or until toothpick comes clean when inserted into center of cupcakes.

Completely cool cupcakes before frosting.  Frost with vanilla butter cream icing.  Let frosting firm up slightly before drizzling caramel sauce on top.

*Note –  it is normal for these cupcakes will settle slightly once removed from the oven.  This recipe produces a very moist and dense cupcake.

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Are you going to make your own Valentine’s Day dessert?  Or are you going to let your favorite bakery or restaurant do all the work for you?