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Pumpkin Cupcakes With Caramel Cream Cheese Frosting

A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert.



  • 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


  • 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


  • Extra caramel sauce for drizzling onto cake and/or on to frosting.



  • 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.


  • 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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