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Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe
Pumpkin Cupcakes With Caramel Cream Cheese Frosting Recipe
- Recipe Submitted by Whoopie on 10/24/2014
Category: Holiday, Desserts
Ingredients List
- ~~~~~~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.
Directions
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.
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.
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