• Prep Time: 25 minutes
  • Cooking Time: 24 minutes
  • Serves: 24 cupcakes

PUMPKIN SPICE CUPCAKES WITH BUTTERSCOTCH FROSTING

  • Recipe Submitted by on

Category: Kids, Cakes, Frozen

 Ingredients List

  • Pumpkin Spice Cupcakes
  • 1 standard (18.25 oz.) spice cake mix
  • 1 1/3 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 5.1 oz. package vanilla instant pudding mix
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1/2 cup water
  • Butterscotch Frosting
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk, plus 1-2 tablespoons, divided
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 3 cups powdered sugar
  • sea salt

 Directions

1. Add all of the Cupcake ingredients to the bowl of your electric mixer and beat on medium speed for two minutes, scraping down the sides as needed. Divide batter evenly among 24 greased muffin cups (about two-thirds full) and bake at 350 degrees F for 20-24 minutes or until a tester inserted in center comes out clean. Cool cupcakes in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

2. Meanwhile, prepare frosting by melting butter over medium heat. Stir in brown sugar and bring to a boil, stirring constantly. Stir in 1/4 cup milk, cinnamon and vanilla and return to a boil. Boil for 30 seconds, stirring constantly then remove pan from heat and cool until lukewarm, about 20 minutes. Transfer butterscotch to the bowl of your electric mixer then add powdered sugar and beat until fluffy, adding additional milk 1 tablespoon at a time as needed to reach desired consistency (additional milk will depend on how much your butterscotch has thickened as its cooled).

3. Frost cooled cupcakes and sprinkle with sea salt (don't skip! they can be too sweet without)

4. Enjoy!

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