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A pumpkin better than sex cupcake with caramel dripping down the sides, topped with cream cheese frosting, and a a caramel drizzle, and toffee bits.
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5 from 12 votes

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.
Cook Time22 minutes
Servings: 24
Calories: 445kcal

Equipment

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:

  • 2 cups heavy cream
  • 8 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

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:

  • Whip up your heavy cream in a large bowl with a stand mixer, or a hand mixer.
  • Beat it over high speed until stiff peaks have formed.
  • Scoop it out into another bowl if using a stand mixer (The bowl doesnt need to be all the way clean)
  • Add the softened cream cheese to the bowl, and beat if over medium speed for about 2 minutes.
  • Add the powdered sugar and vanilla to the cream cheese, and continue mixing it till it's nice and smooth.
  • Add the whipped cream back into the bowl and beat it all together till you have nice stiff peaks.
  • 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