Spiced Pumpkin Cupcakes with Butterscotch Caramel Butter Cream Frosting

Serves 36 | Finish in 1 hour (Includes time for cooling and decorating)

October is not only National Bake and Decorate Month it is also the month of everything pumpkin. Pumpkin coffee, pumpkin bread, pumpkin doughnuts, pumpkin ice cream…and now pumpkin cupcakes!


4 eggs
½ cup vegetable oil
½ cup plain yogurt or applesauce
15 oz. pure pumpkin puree (from 1 can)
2/3 cup apple juice or water
3 cup sugar
2 ½ cup flour
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ground clove
¼ tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. salt
1 cup butter (2 sticks) at room temperature
2 2 lb. bags powdered sugar
1 16 oz. tub Litehouse® Butterscotch Caramel Dip  plus more for decorating
6 Tbsp. heavy cream

Can also use: Litehouse® Chocolate Caramel, Litehouse® Low Fat Caramel, or Litehouse® Old Fashioned Caramel


Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners.In a large bowl whisk together the eggs, oil, yogurt, pumpkin puree, juice, and sugar. In a medium bowl whisk together the flour, cinnamon, nutmeg, clove, ginger, baking soda, and salt. Add the flour mixture to the pumpkin mixture and whisk until just combined. Pour ¼ cup of batter into each cupcake liner. Bake for 20 minutes, remove from pan and allow to cool completely. Repeat with remaining batter, makes 3 dozen cupcakes.

In the bowl of a standing mixer whip the butter and Litehouse® Butterscotch Caramel Dip until light and fluffy. With the mixer on low speed add the powdered sugar ½ a bag at a time, adding 1 Tbsp. of the cream after each sugar addition. Mix until fully combine before adding the next ½ bag of powdered sugar. Add remaining 2 Tbsp. of cream and mix on high speed until light and fluffy.

Decorate cupcakes!

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