1. Make the Batter

Heat your oven to 350°F and line those cupcake tins. Grab a big bowl and whisk together the pumpkin, eggs, both sugars, and oil until it looks smooth. Add your spices, baking soda, baking powder, and salt – this is when your kitchen starts smelling amazing. Fold in the flour gently – don’t beat it to death or you’ll get tough cupcakes.

2. Bake to Perfection

Scoop that gorgeous orange batter into your liners, filling them about 3/4 full. Bake for 18-22 minutes – they’re done when a toothpick comes out mostly clean with just a few moist crumbs. Don’t overbake these babies! Let them cool completely before you even think about frosting.

3. (Optional) Fill with Caramel

This step is optional but seriously, don’t skip it. Once cooled, use an apple corer or small knife to scoop out the center of each cupcake. Fill with caramel sauce (be generous!), then plop the tops back on. It’s like a delicious surprise waiting inside.

4. Make the Frosting

Beat that butter until it’s fluffy and pale – about 4 minutes. Add the cream cheese and keep beating until smooth. Slowly pour in the cream while mixing, then beat until it’s light and airy. Taste and add powdered sugar if you want it sweeter or stiffer.

5. Decorate Like a Pro

Pipe or spread the frosting however you like – I’m not picky! Drizzle with more caramel because life’s too short, then sprinkle with flaky salt. The sweet-salty combo is absolutely killer.