Ingredients
Equipment
Method
Bake the pumpkin cupcakes
- Preheat oven to 350F and line a 12-cup muffin tin with liners; set up the pan for an even rise. Use a clear visual cue that the oven reaches temperature before mixing starts.
- Beat the butter and brown sugar until smooth, then add eggs, pumpkin, sour cream, and vanilla and mix until combined; scrape the bowl if needed for a uniform batter.
- Fold in the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt just until no dry streaks remain; stop mixing as soon as the batter looks cohesive.
- Fill each liner about 2/3 full with batter to help the cupcakes bake up with a domed top.
- Bake for 18-20 minutes at 350F, until a toothpick in the center comes out clean; the tops should look set and lightly golden.
- Cool the cupcakes completely before frosting so the cream cheese stays thick and doesn’t melt; wait until they’re no longer warm to the touch.
Make and pipe the cinnamon cream cheese frosting
- Beat the softened cream cheese and softened unsalted butter until smooth, then beat in powdered sugar until fluffy.
- Mix in vanilla and cinnamon until the frosting is evenly speckled and holds soft peaks for piping.
- Pipe swirls onto each cooled cupcake; use a centered, circular motion so the swirl pattern is visible.
- Drizzle caramel over the frosting and finish with a mini graham cracker on each cupcake; aim for a light drizzle so it doesn’t pool.
Notes
Pro tip: keep the cupcakes completely cool before frosting—warm cupcakes will cause the cream cheese frosting to soften and lose the swirl. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes up to 2 months, then thaw and frost fresh (caramel and graham crackers are best added after thawing). For a lighter option, use reduced-fat cream cheese and replace half the powdered sugar with a blend of powdered erythritol for a lower-sugar frosting if you prefer.