Pumpkin Better than Sex Cupcakes
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.
Servings: 24
Calories: 445kcal
Equipment
- Large Mixing Bowl
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
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.
Nutrition
Calories: 445kcal | Carbohydrates: 54g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 281mg | Potassium: 204mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg