These pumpkin better than sex cupcakes are dreamy pumpkin cupcakes filled with caramel and sweetened condensed milk. They’re topped with a whipped cream cheese frosting and chopped toffee pieces. They’re the perfect fall twist on better than sex cake.
These pumpkin better than sex cupcakes might be the best cupcakes I have ever had. They are definitely the best pumpkin cupcakes ever. And if you love pumpkin as much as I do, you’ll also love these air fryer pumpkin donuts, or these pumpkin cheese cake cookies!
They’re perfectly spiced, moist, and tender pumpkin cupcakes filled with caramel and topped with the best cream cheese whipping cream frosting. Topped with crunchy chopped Heath toffee bits. These cupcakes have the best texture, the best flavor and are so so good!
They’re like a better than sex cake with a delicious pumpkinny fall twist. And they’re definitely a winner.
We did a small birthday party for my daughter a couple weeks ago. She turned one and we took advantage of the fall birthday and had a pumpkin patch “Little Pumpkin” birthday party.
I made these better than sex pumpkin cupcakes for the party with our families and everyone gobbled them all up. We only had a few left after the party, and those that were left were gladly taken home with party guests to enjoy later.
We also enjoyed some pumpkin shaped sugar cookies, pumpkin whoopie pies, and simple cake mix chocolate cupcakes.
Tips for making pumpkin better than sex cupcakes:
- These cupcakes are best made in advanced so the caramel can really soak into the cupcakes. I made them about 24 hours before we wanted to serve them. (I added the caramel to the cupcakes the day before we served them, then added the frosting about 4-6 hours before serving them)
- Do not use pumpkin pie filling. You need pumpkin puree for these cupcakes.
- You can also make our pumpkin cake with a cake mix recipe, if you think that will be a little easier for you!
- If you’re in a hurry, instead of making the whipped cream cheese frosting as called for on the recipe, you can top the cupcakes with cool whip.
- If you make the cupcakes bigger in these tulip muffin liners like I did then the recipe makes 18 cupcakes. If you make them in normal muffin liners the recipe should make 24 cupcakes. I filled my tulip liners with 1/3 cup of the batter each. For regular sized muffin liners you’ll need less, maybe 1/4 cup. Fill each muffin liner about 2/3 full.
How to make Pumpkin Better than Sex Cupcakes?
Make the pumpkin cupcakes. Mix together the oil, and sugars for the cupcakes. Add in the pumpkin puree, and vanilla extract and stir it together. Then add in the eggs.
Add in the dry ingredients, flour cinnamon, pumpkin spice, baking powder, baking soda and salt. Stir it all together till you have a nice batter.
Scoop the batter into muffin liners in a muffin tin. And bake the muffins in the preheated oven until a toothpick inserted into the middle of one of the cupcakes comes out clean.
Stir together the sweetened condensed milk and caramel sauce, while you let the cupcakes cool for about 5 to 10 minutes. Poke 4 or 5 or 6 holes into the tops of the cupcakes with the bottom of a wooden spoon. Then drizzle the caramel sauce into the holes.
Place the cupcakes in the fridge and let them cool for at least 2 hours, up to overnight.
Make your whipped cream cheese frosting by whipping up your heavy cream in the large bowl of a stand mixer, or with a hand mixer. Beat it until stiff peaks have formed.
Scoop the whipped cream out of the bowl into another bowl and set it aside (the bowl doesn’t need to be completely clean. Then add your cream cheese to the bowl and beat it for about 2 minutes. Add in the powdered sugar and vanilla extract. Then add the whipped cream back into the bowl and beat it all together till you have nice stiff peaks.
Pipe the whipped cream cheese frosting onto the cupcakes by putting it in a piping bag. I used a 1M tip. Drizzle caramel sauce over the top of the frosting and sprinkle chopped heath bar pieces over the top of the cupcakes.
Put the cupcakes back into the fridge for another 2 hours.
How to store Pumpkin Better than Sex Cupcakes?
These pumpkin cupcakes can be saved for up to 1 week, if it’s kept in the fridge. It needs to be stored in the fridge because of the whipped cream and cream cheese frosting.
Loosely cover the cupcakes with plastic wrap, or store them in a tall container with a lid, then place them in the fridge.
Can you freeze Pumpkin Better than Sex Cupcakes?
You can freeze better than sex cupcakes. Though, I recommend freezing the cupcakes without the frosting, and making and adding the frosting and toffee fresh when you’re ready to serve them. You can store the cupcakes for up to 3 months.
Just make sure to wrap the prepared cupcakes in plastic wrap, then in a ziplock bag or other container. Defrost them in the fridge before you are ready to enjoy them again.
These pumpkin better than sex cupcakes are a must make for all pumpkin lovers. They have spiced, moist, pumpkin cupcakes, caramel sauce, and a fluffy whipped cream cheese frosting, more caramel, and crunchy heath pieces on top of the cake. It’s seriously a winning combination that I just know you will love!
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Pumpkin Better than Sex Cupcakes
Ingredients
For the Pumpkin Cupcakes:
- 1 cup brown sugar (packed)
- 3/4 cup granulated white sugar
- 1 cup vegetable oil (can also sub canola oil)
- 15 oz pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 4 eggs
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the Caramel:
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
For the Whipped Cream Frosting:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy cream
For the Topping:
- 1/2 cup caramel sauce
- 1 cup chopped heath bits
Equipment
- Large Mixing Bowl
Instructions
For the Pumpkin Cupcakes:
- Preheat the oven to 350 degrees Farenheit. Line a muffin tin with muffin liners.
- In a large bowl, stir together the brown sugar, granulated sugar, and oil.
- Add in the pumpkin and vanilla extract and stir till smooth.
- Add in the eggs, and stir the mixture till they are just mixed in.
- Add in the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Stir till you have a nice batter.
- Scoop the pumpkin batter into the muffin liners, filling them about 2/3 full. For a regular muffin liner it should hold about 1/4 cup, the tulip liners I used held about 1/3 cup.
- Bake the cupcakes in the preheated oven for 17 to 22 minutes for regular muffin liner sizes. 20-25 for tulip liners as pictured. Or until a toothpick stuck in the middle of one of the cupcakes comes out clean.
- Let the cupcakes cool for 10 minutes.
For the Caramel:
- Combine the sweetened condensed milk and caramel sauce in a medium sized bowl. Stir them together till smooth.
- Poke 4 to 6 holes into the top of each cupcake with the bottom of a wooden spoon.
- Spoon the caramel into the holes in the cupcakes.
- Place the cupcakes in the fridge to cool for 1 to 2 hours, up to overnight.
For the Whipped Cream Frosting:
- Add the cream cheese to the bowl of a stand mixer with the whisk attachment (or a large bowl with a hand mixer). Mix until the cream cheese is smooth, and creamy.
- Add in the powdered sugar, vanilla extract, and salt and mix for 2 to 3 minutes, until combined. Scrape down the bottom and sides of the bowl as needed.
- With the mixer running on low, slowly pour in the heavy cream.
- Once the cream is all mixed in, turn the mixer to medium high speed. Continue mixing until the frosting is thick enough to hold its shape. Scrape the bottom and sides of the bowl as needed.
- Scoop the frosting into a piping bag, with a piping tip (I used a 1M tip) and cut off the corner of the bag.
- Pipe the frosting evenly onto the top of each of the cupcakes.
For the Topping:
- Drizzle caramel sauce over the top of the frosting.
- Sprinkle heath toffee bits over the top of the frosting.
- Put the cupcakes back into the fridge for another 1 to 2 hours before serving.
Tammy says
The cupcakes are delicious but without a time on the whipping of the frosting I think I over beat. I was waiting for it to firm up, kind of like a cooked frosting. I’m hoping it might firm up in the fridge so I can frost in the morning. Thanks.
Aimee says
It’s one of those things that doesn’t have an exact time because different mixers will work differently. You’ll want to mix it until the frosting is thick enough to hold its shape.
Josie says
These are by far, the BEST! They are moist, decadent (without a lot of work) beautiful and so, so GOOD! This is one of the most requested recipes I make for friends and family. Thank you for this recipe. It is delicious
Aimee says
So glad you love them so much! They’re one of my favorites too!
Amy says
Can this recipe be made into a 9×13 cake?
Aimee says
It should work great. If you see our pumpkin cake recipe, its basically the same but made in a 9×13 pan, baked for 30-35 mins
Diane Dennison says
Can these be made ahead up to but before adding caramel ? Perhaps frozen?
Aimee says
I haven’t frozen these before, but I think it should be fine, I’d freeze without the caramel and frosting, then thaw and add those. If you just want to make them a day or so in advanced, I’d just refrigerate them.
Steph says
By far some of the best cupcakes I’ve ever made! I over whipped the frosting so I had to make another batch but so glad I did. It’s such a light frosting but still has the cream cheese flavor. I already have requests to make them again! Thank you for the recipe.
Samantha D Finke says
It says to add vanilla extract to the cupcake batter in the instructions but it does not list it in the ingredient list. Can you let us know how much to add? Thanks!
Aimee says
Sorry about that, it’s in the recipe now, but it should just be 1 teaspoon
Sandi Berrett says
I had these at Aimee’s House. Incredible!!!!
Gina Rogers says
Can you make this recipe as a cake?
Aimee says
Yes definitely! It’s pretty much the same as my pumpkin poke cake recipe. Here you go! https://lmld.org/pumpkin-poke-cake/
Jennifer Schlundt says
Still waiting
to join for the right recipe
bob linke says
pumpkin mufins – where are the baking instructions?????????????
Aimee says
So sorry, they must’ve not saved! They are there now!
donna j deemer says
an delight to eat .