Pumpkin Cupcakes With Caramel Cream Cheese Frosting
A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert.
Ingredients
Cupcakes
- 1 standard size box spice cake mix I typically use Duncan Hines
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 cup canned pumpkin
- 4 eggs
- 2 teaspoons cinnamon
- 1 tsp pumpkin pie spice
Frosting
- 1 pkg. 8 oz. Cream Cheese, softened
- 1/2 cup butter softened
- 1 tsp. vanilla
- 3 1/2 - 4 cups powdered sugar
- 1/4 cup caramel ice cream topping sauce
- Pinch of salt
Optional
- Extra caramel sauce for drizzling onto cake and/or on to frosting.
Instructions
Cupcakes
- Preheat your oven to 325 degrees. Place 24 cupcake liners in cupcake pans.
- In a large bowl, combine cake mix, water, eggs, oil, pumpkin and cinnamon. Once all ingredients are combined, mix on medium speed for two minutes.
- Fill cupcake liners with batter approximately 2/3 of the way full.
- Bake for 17-22 minutes or until tops spring back lightly when touched.
- Remove from oven and place on wire rack. If drizzling with frosting, use a knife, fork or even straw to poke 2-3 holes per cupcake, and drizzle caramel sauce over holes while cupcakes are still warm. Allow to cool completely prior to frosting.
Frosting
- BEAT cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in salt. Spread or pipe onto cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.
- STORE cupcakes in refrigerator.
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