single serve pumpkin cupcake with cream cheese frosting
Cakes & Cupcakes
October 15, 2024

Single Serve Pumpkin Cupcake

  • Prep time: 30 min
  • Cook time: 20 min
  • Total time: 1 hr 30 min

If you’re craving a fall cupcake, but don’t feel like making a whole batch, this single serve pumpkin cupcake is for you. It’s filled with salted caramel and topped with a cinnamon cream cheese frosting–so, don’t worry. You’re not missing out on flavor.

Cakes & Cupcakes
October 15, 2024
Single Serve Pumpkin Cupcake
  • Prep time: 30 min
  • Cook time: 20 min
  • Total time: 1 hr 30 min
single serve pumpkin cupcake with cream cheese frosting

If you’re craving a fall cupcake, but don’t feel like making a whole batch, this single serve pumpkin cupcake is for you. It’s filled with salted caramel and topped with a cinnamon cream cheese frosting–so, don’t worry. You’re not missing out on flavor.

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Single Serve Pumpkin Cupcake

If you’re craving a fall cupcake, but don’t feel like making a whole batch, this single serve pumpkin cupcake is for you. It’s filled with salted caramel and topped with a cinnamon cream cheese frosting–so, don’t worry. You’re not missing out on flavor.

single serve pumpkin cupcake with cream cheese frosting

Single Serve Pumpkin Cupcake with Cinnamon Cream Cheese Frosting

It was time. Time, for a single serve pumpkin cupcake filled with salted caramel and topped with a dreamy cream cheese frosting. We know you love the single serve series and just because you’re making a sweet treat just for you, doesn’t mean you can’t make a truly special dessert worthy of a bakery. This cupcake comes together in one bowl, bakes off quickly and then is filled with store bought salted caramel. The hardest part is waiting for the cupcake to cool so you can top it with a luscious cinnamon cream cheese frosting and dig into that glorious caramel center.

This photo is borderline NSFW (JUST KIDDING OBVIOUSLY) but also you will drool, so I’m warning you now.

Prepare yourself. Okay….3,2,1!

single serve pumpkin cupcake with caramel and cream cheese frosting

What ingredients do you need to make this single serve pumpkin cupcake?

You’ll need the same ingredients you’d need to make a whole pumpkin cake, just in way smaller quantities! This recipe is perfectly portioned to make 2 beautiful pumpkin cupcakes, so you can have one for you…and one for future you. Or you can share with a friend if you’re feeling benevolent. Here’s what you’ll need to whip these up:

  • Pumpkin puree
  • Granulated sugar
  • Vegetable oil
  • Egg white
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Nutmeg
  • Ginger
  • Salt
  • Cream cheese
  • Butter
  • Powdered sugar
  • Salted caramel sauce
single serve caramel pumpkin cupcake

Tips for making the perfect caramel pumpkin cupcake

Don’t worry–we got you. This single serve recipe is super simple to make, but these tricks and tips will guarantee you make the most moist, tender, pumpkin cupcakes every time.

  • Be super precise with your measurements. I cannot stress this enough! It is so important to measure precisely with single serve desserts. In a full size recipe a little discrepancy with your measurements won’t make too much of a difference, but with measurements this small it can greatly affect the final product!
  • Make sure all your ingredients are at room temperature. SO IMPORTANT. This will help everything come together smoothly and allow you to beat the air into the batter to get those fluffy cupcakes you’re looking for.
  • Don’t over mix your batter! Obviously you don’t want huge clumps of straight flour in your batter, but as soon as everything is smooth, resist the temptation to keep mixing, and trust that you’ve gotten enough air in it during the early stages.
  • Under bake the cupcakes slightly. Remember that baked goods continue to cook as they cool down, so it’s okay if your cupcakes are every so slightly underdone before taking them out of the oven. By the time they cool down they’ll be perfectly moist and tender.
  • Let the cupcakes cool completely before frosting. Now, listen. I know this is hard. I also am impatient and want to sink my little gremlin teeth into my baked good as soon as they’re out of the oven, but with cakes it is crucial to let them cool before topping with frosting or it will melt right off!
single serve pumpkin cupcake

Happy baking, my pumpkins!

Enjoy!

XXX

Print
single serve pumpkin cupcake with cream cheese frosting
  • Author: Sofi | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 2 cupcakes
  • Category: dessert
  • Method: oven
  • Cuisine: american

Single Serve Pumpkin Cupcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

If you’re craving a fall cupcake, but don’t feel like making a whole batch, this single serve pumpkin cupcake is for you. It’s filled with salted caramel and topped with a cinnamon cream cheese frosting–so, don’t worry. You’re not missing out on flavor.

  • Author: Sofi | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 2 cupcakes
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:

Ingredients

For the cupcakes

  • 3 tablespoons pumpkin puree
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg white
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt

For the cinnamon cream cheese frosting

  • 2 tablespoons cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 tablespoons salted caramel

Instructions

    1. First, make the cupcakes. Preheat the oven to 350°F. Line two muffin cups of a standard size muffin tin with cupcake liners, then spray the muffin liners and the top of the tin with cooking spray. Set aside.
    2. In a small mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, egg white, and vanilla extract until smooth and fully combined. Add the flour,  baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk until combined and no streaks of flour remain. Do not over mix!
    3. Use a silicone spatula to scrape the batter evenly into the prepared muffin cups. Bake until the cupcakes have domed up, resist light pressure when you press on them, and a butter knife inserted in the center of a cupcake comes out with just a few moist crumbs attached, 18 to 22 minutes. Place the pan on a cooling rack and allow the cupcakes to cool slightly in the pan before removing from the pan and placing directly on the cooling rack to cool completely, about 30 minutes.
    4. While the cupcakes cool, make the cinnamon cream cheese frosting. In a small mixing bowl, whisk together the softened cream cheese and butter until the mixture is homogeneous and lightens in color slightly, about 1 minute. Add the powdered sugar, cinnamon, vanilla extract, and salt and whisk until combined and fluffy.
    5. Transfer the frosting to a piping bag fitted with a small round tip (you can also spoon the frosting on top).  Once the cupcakes are cool, use a small sharp knife or a melon baller to cut out a 1 inch hole from the top of each cupcake (you can just eat the small piece. That’s what I do!). fill the hole with a spoonful of caramel sauce. Pipe the frosting onto the two cupcakes. Devour!

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  1. i’ve made this recipe 3 times already this week as my late night sweet tooth craving. it’s seriously soooo good. i made the caramel sauce early in the week and im surprised its not gone already! so delicious but i wasn’t too shocked because everything Sarah has on here is incredible!