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Caramel Pumpkin Cupcakes With Caramel Cinnamon Cream Cheese Frosting

Ingredients

Cupcakes

  • 1 pkg. 2-layer size spice cake mix
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 can 15 oz. pumpkin
  • 1/4 cup oil
  • 3 eggs
  • 1/4 cup caramel ice cream topping sauce

Frosting

  • 1 pkg. 8 oz. PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter softened
  • 1 tsp. vanilla
  • 3 1/2 - 4 cups powdered sugar
  • 1-1/2 tsp. ground cinnamon
  • 1/4 cup caramel ice cream topping sauce
  • Pinch of salt

Instructions

  • HEAT oven to 350ºF.
  • BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean.
  • Cool in pan for 2-3 minutes then using a straw or knife, poke 3-4 holes in the top of each cupcake. Drizzle a small amount of caramel sauce over the top of each cupcake, allowing it to sink into the poked holes.
  • Cool in pans 10 min.; remove from pans. Cool completely.
  • BEAT cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon and salt. Spread over cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.
  • STORE cupcakes in refrigerator.

Nutrition

Serving: 0g
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