Tate & Lyle's Halloween cupcakes - salted caramel and pumpkin

Halloween Salted Caramel Pumpkin Cupcakes

Whip up a batch of delicious salted caramel pumpkin cupcakes for Halloween.

Recipe by Tate & Lyle

Makes 12 cupcakes

10 mins prep time

25 mins in the oven


For the cakes

  • 150ml rapeseed oil
  • 175g Tate & Lyle light brown sugar
  • 3 eggs
  • 200g coarsely grated pumpkin
  • 1 tsp fresh orange zest
  • 1 tsp mixed spice
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda

For the sauce

  • 40g Tate & Lyle light brown sugar
  • 25g butter
  • 2 tbsp double cream
  • Pinch sea salt

For the frosting

  • 180g tub cream cheese
  • 50g Tate & Lyle icing sugar


  1. Preheat the oven to 180C, fan oven 160C, Gas Mark 4. Line a 12-hole muffin tin with paper cases and set to one side.
  2. Pour the oil into a large bowl, add the sugar, eggs, pumpkin, orange zest and mixed spice. Beat well and then sift over the flour and bicarbonate of soda.
  3. Combine well and carefully spoon into the prepared cake cases. Bake for 25 minutes, or until a fine skewer inserted comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
  4. Meanwhile, to make the salted caramel sauce, place the soft brown sugar, butter and cream into a small pan. Heat until melted then bubble for two minutes until smooth and glossy and then stir in the sea salt. Allow to cool a little.
  5. To decorate the muffins, beat together the cream cheese and icing sugar until smooth. Spoon over the cooled cakes and finish with a drizzle of caramel sauce.

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