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Wendy's Autumn Spiced Pumpkin Cupcakes

Servings 20
Author Melissa Sperka


  • For the cupcakes you'll need:
  • 2 c flour
  • 1 t baking powder
  • 2 t baking soda
  • 1 t salt
  • 2 t pumpkin pie spice
  • 4 eggs
  • 2 c sugar
  • 1 t vanilla
  • ¾ c vegetable oil
  • 1 [15] oz can 100% pumpkin
  • Cream Cheese Frosting:
  • 8 oz cream cheese
  • 8 oz butter
  • 1 t vanilla
  • 1 t lemon juice
  • 3 c powdered sugar
  • Caramel Sauce:
  • ½ c butter
  • 1 c brown sugar
  • ¾ c heavy cream
  • ¼ t salt
  • 1 t vanilla


  • To make the cupcakes: Preheat oven to 350°F and line cupcake pans with liners.
  • Sift together flour, baking powder, baking soda, salt, spice and set aside.
  • In a large mixing bowl, combine eggs, sugar, oil, pumpkin and vanilla. Mix well.
  • Add wet ingredients to dry, mix well, being careful not to over mix.
  • Fill liners ¾ full, bake at 350 for 17-20 minutes. Or until, top springs back when touched.
  • Cool in pans 10 minutes, and then remove to racks to cool completely.
  • When cooled completely, you can frost with whipped cream or cream cheese icing.
  • Cream cheese frosting: In a large mixing bowl, cream together cream cheese and butter until smooth and creamy, 2-3 minutes. Scraping bowl as necessary.
  • Add vanilla and lemon juice, mixing well. Add powdered sugar and beat until very smooth, creamy and fluffy, 2-3 minutes.
  • Caramel sauce: Melt butter in a saucepan over medium heat, add sugar stir until blended, whisk in cream and salt. Bring to a gentle boil and cook 5 minutes, boiling gently and whisking occasionally.
  • Remove from heat and stir in vanilla. Allow to cool then store in air tight container in refrigerator. I use a squirt bottle (like the type ketchup or BBQ sauce comes in at a restaurant) This can be made a couples days in advance, just pop in microwave to warm just enough to drizzle. Microwave at 15 second intervals.
  • Drizzle over the cream cheese frosted cupcakes.