Name: Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 200 g self raising flour; 100 g salted butter; 200 g granulated sugar; 2 eggs; 200 g pumpkin puree; 100 ml milk; ½ teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon pumpkin pie spice powder; 1 teaspoon vanilla extract; 160 g white sugar; 200 ml heavy cream; 80 g salted butter; ¼ teaspoon sea salt flakes; 450 g powdered sugar; 225 g salted butter; 1 tablespoon pumpkin powder; 2 tablespoon milk (optional); 1 teaspoon vanilla extract; 60 g orange fondant; 1 teaspoon cocoa powder; Black food marker; Green food coloring; Cornstarch for dusting

Jump to Recipe· 4.4 from 27 reviews

If you’re looking for a showstopper Halloween treat that’s as fun to make as it is to eat, you’re going to love this Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe. These cupcakes are bursting with cozy pumpkin flavor, swirled with luscious salted caramel inside, and topped with a silky pumpkin buttercream crowned by adorable hand-crafted pumpkin fondant toppers. Trust me, they’re perfect for any spooky celebration or just a fall gathering that needs a little wow factor. Stick around—I’m going to walk you through every delicious step so you nail these festive cupcakes with confidence!

🧡

Why This Recipe Works

Balanced Flavors: The sweetness of pumpkin blends perfectly with the rich salted caramel and spiced buttercream for a harmonious fall taste.
Moist & Tender Texture: Using pumpkin puree and a gentle folding technique keeps these cupcakes unbelievably moist and soft.
Eye-Catching Presentation: Hand-painted fondant pumpkin toppers add a festive flair that’s guaranteed to impress your guests.
Step-by-Step Clarity: Clear directions and troubleshooting tips make this recipe beginner-friendly without sacrificing wow factor.

Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream, Halloween pumpkin cupcakes, salted caramel pumpkin cupcakes, fall themed Halloween treats, festive pumpkin dessert ideas - The image shows six cupcakes, each with one dark brown cupcake base in a black wrapper, topped with a thick swirl of light orange frosting in a spiral pattern. Each cupcake has a small orange pumpkin decoration with a carved face on top of the frosting. Five cupcakes are on a small wooden cake stand with a smooth texture, and two cupcakes sit below on a white marbled surface that has a wispy white fabric nearby. There are two orange plastic pumpkin containers with jack-o-lantern faces beside the cupcakes. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The success of these Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe comes down to a few key ingredients working in harmony. Each one adds texture, flavor, or that seasonal magic you want in every bite.

Self-raising flour: Provides the perfect lightness and rise needed for tender cupcakes without extra leavening fuss.
Salted butter: Adds richness and a touch of savory contrast that enhances the pumpkin’s natural sweetness.
Granulated sugar: Sweetens the cupcakes evenly and helps create a delicate crumb.
Eggs: Bind the cupcake batter together while contributing to its moist texture and structure.
Pumpkin puree: The star ingredient—gives moisture, flavor, and that cozy autumn vibe.
Milk: Balances the wet and dry ingredients perfectly and keeps the batter smooth.
Baking powder and salt: Ensure proper rising and enhance the flavors without overwhelming the pumpkin.
Pumpkin pie spice powder: A blend that brings warm cinnamon, nutmeg, and clove flavors—essential for that fall feel.
Vanilla extract: Deepens the overall flavor complexity with a sweet, floral hint.
White sugar (for caramel): Caramelizes beautifully to make the salted caramel sauce that’s the surprise center of these cupcakes.
Heavy cream: Creates a silky texture for the caramel and enriches the buttercream if desired.
Sea salt flakes: Add just the right punch of saltiness to contrast the caramel’s sweetness.
Powdered sugar (for buttercream): Blends into smooth, airy frosting with pumpkin powder to keep the autumn spirit alive.
Pumpkin powder: A concentrated pumpkin flavor in the buttercream without adding moisture.
Orange fondant: Perfect for making those cute Jack-O-Lantern toppers that are almost too charming to eat.
Cocoa powder: Used to add depth and definition to the fondant pumpkins, making them pop visually.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting a little with these Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe, and I encourage you to make it your own! Whether you swap out spices, adjust sweetness, or decorate differently, there’s so much room to create your perfect fall treat.

Variation: Once, I swapped the pumpkin pie spice for chai spice blend, which gave the cupcakes a nice subtle twist—still delicious but with a touch more warmth.
Dietary modification: For a dairy-free version, try using coconut oil instead of butter and full-fat coconut milk for the caramel and buttercream. It works surprisingly well, and you barely miss the dairy.
Seasonal adjustment: If you want to enjoy these outside of fall, swap pumpkin for sweet potato puree for an equally moist and flavorful cupcake.

Step-by-Step: How I Make Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe

Step 1: Crafting the Perfect Fondant Pumpkin Toppers

This is the fun part that gets everyone excited! I start by kneading the orange fondant until it’s super smooth and pliable. Dusting my workspace with cornstarch helps the fondant from sticking while rolling it out thin—about an eighth of an inch thick. Using a pumpkin-shaped cutter, I cut out enough toppers plus a few extras because, hey, accidents happen! To add character, I lightly brush cocoa powder along the lines, then carefully draw the classic Jack-O-Lantern faces with a black food marker. A quick brush of green food coloring on the pumpkin stalks finishes off these little cuties. Let them dry while you prep the cupcakes—they’ll be ready to shine atop the frosting soon.

Step 2: Mixing and Baking the Pumpkin Cupcakes

Preheat your oven to 175℃ (350°F) and line your muffin tray with cupcake liners. I sift together the flour, baking powder, salt, and pumpkin pie spice to make sure they blend perfectly without lumps. In another bowl, I cream the salted butter with granulated sugar until it’s fluffy and light—this step is key for a tender crumb. Then, I beat in the eggs one at a time, making sure they fully incorporate before adding the next. Next comes the pumpkin puree, which adds moisture and richness, followed by folding the dry ingredients in gently, alternating with milk to keep the batter smooth but not overmixed. I fill my liners to about three-quarters full for that perfect rise without overflow. Bake for 15-20 minutes and test with a toothpick; if it comes out clean, you’re golden! Let them cool completely before frosting.

Step 3: Making That Dreamy Salted Caramel Sauce

I like to make the salted caramel sauce right after the cupcakes go into the oven so it has time to cool. Start by melting white sugar over low heat—stirring occasionally to encourage even melting, but don’t rush it because sugar can burn quickly. When it’s fully melted and golden amber, I add the salted butter and whisk until smooth, then slowly whisk in the heavy cream in a thin stream for that luxurious creaminess. It bubbles up, but that’s totally normal. I keep cooking it gently until it thickens slightly, then stir in some sea salt flakes for that perfect salty-sweet balance. Set it aside to cool—you want it room temperature when you fill the cupcakes.

Step 4: Whipping Up the Pumpkin Buttercream

The buttercream steals the show here! I beat salted butter until smooth and creamy, then sift in powdered sugar and pumpkin powder to keep it silky while packing in pumpkin flavor without extra moisture. Start mixing on low to avoid sugar clouds, then bump it up to medium speed for a few minutes until it lightens beautifully. A splash of vanilla extract rounds out the flavor. If the buttercream feels too stiff, I add milk in half-tablespoon increments to hit that perfect pipe-able consistency.

Step 5: Assembling the Spooky Treats

This is where it all comes together! Using a cupcake corer or the back of a large piping tip, I hollow out the center of each cooled cupcake and carefully spoon in the salted caramel sauce with a piping bag for neatness. Then, I replace just the thin top layer of the cake to cover the caramel so it stays nicely hidden inside. After that, I pipe generous swirls of the pumpkin buttercream on top with a star tip, finishing by gently pressing the fondant pumpkin toppers right into the frosting. The layered flavors and textures inside, crowned with those cute Jack-O-Lanterns, always get big smiles around my kitchen table.

💡

Pro Tips for Making Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe

Avoid Overmixing: Fold the dry ingredients gently to keep the cupcakes tender and prevent a dense texture.
Control Caramel Heat: Keep the heat low when melting sugar to avoid burning, and turn it off briefly if it starts browning too fast.
Use a Piping Bag for Filling: It makes adding salted caramel inside the cupcakes neater and easier to manage.
Let Cakes Cool Completely: Frosting warm cupcakes can make buttercream melt—patience here will pay off with perfect swirls.

How to Serve Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe

Garnishes

I’m partial to the hand-painted fondant pumpkins because they add character and that fun seasonal flair. But if you’re short on time, a simple sprinkle of cinnamon or a small candy pumpkin on top also looks fantastic. For a bit of crunch, a few chopped toasted pecans tucked into the buttercream complement the flavors beautifully.

Side Dishes

These cupcakes are wonderfully filling on their own, but if you want to round out your Halloween spread, try serving them alongside hot apple cider, spiced chai, or a creamy pumpkin latte. Savory treats like roasted pumpkin seeds or a cheese board with autumnal flavors balance the sweetness perfectly.

Creative Ways to Present

I enjoy arranging these cupcakes on a rustic wooden platter surrounded by mini gourds and faux autumn leaves for an instant Halloween centerpiece. For kids’ parties, placing each cupcake in a mini “cauldron” paper cup or adding edible glitter dust on the buttercream adds a magical touch. Wrapping each cupcake with a little orange ribbon also elevates the presentation for gifting!

Make Ahead and Storage

Storing Leftovers

Once frosted, I store leftovers in an airtight container in the fridge to keep the buttercream fresh and prevent the fondant pumpkins from drying out. They usually stay delicious for up to 3 days, but honestly, they don’t last that long in my house!

Freezing

You can freeze the plain cupcakes (without frosting) in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge and then prepare the salted caramel and buttercream fresh before assembling. I find this keeps the cakes moist and the frosting bright and fresh tasting.

Reheating

If you want to warm a cupcake slightly, I recommend removing the fondant topper first, then heating the cupcake for about 10 seconds in the microwave. This keeps the buttercream and fondant from melting or losing their shape. Replace the topper after warming for that picture-perfect look!

FAQs

Can I use canned pumpkin for the pumpkin puree?

Absolutely! Canned pumpkin puree works great in this recipe. Just be sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices that could affect the flavor balance.
How do I prevent the salted caramel from crystallizing?

When melting sugar for caramel, avoid stirring constantly; instead, gently swirl the pan to encourage even melting. Also, adding butter and cream gradually while whisking helps maintain a smooth texture and prevents crystallization.
Can I skip making the fondant pumpkins?

Yes, you can! If time is tight, piping a small pumpkin shape with the buttercream itself or using Halloween-themed cupcake toppers from a store are great alternatives that still give your cupcakes festive charm.
What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice handy, you can mix equal parts ground cinnamon, ginger, nutmeg, and cloves to create your own blend. This way, your cupcakes still carry that classic autumn warmth.
How many cupcakes does this recipe make?

This recipe yields about 14 cupcakes when using standard liners approximately 5cm in diameter at the base and 3.5cm tall. If you use smaller or larger liners, just adjust the baking time accordingly.

Final Thoughts

I genuinely love how the Jack-O-Lantern Halloween Pumpkin Cupcakes with Salted Caramel and Pumpkin Buttercream Recipe brings all the cozy fall vibes right to my kitchen—and they always light up Halloween parties with their playful, delicious spirit. Whether you’re baking like a pro or a first-timer, this recipe’s clear steps and flexible tweaks help you create something truly special to share with friends and family. So grab your mixing bowls, and let’s make a batch of these adorable, mouthwatering cupcakes that everyone will be talking about!