Serves 24
45 min
Pumpkin Cupcakes with Caramel Cream Cheese Frosting
Recipe GLPR654d055a17825c
Delightful pumpkin spice cupcakes with a warm caramel swirl baked right into the cake, topped with a creamy caramel cream cheese frosting. These seasonal favorites feature the comforting flavors of pumpkin pie with a rich, buttery frosting that's perfect for fall gatherings.
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Ingredients
1 standard box spice cake mix
1/2 cup water
4 eggs
1/3 cup vegetable oil
1 cup canned pumpkin
2 teaspoons ground cinnamon
1/2 cup butter, softened
8 ounces cream cheese, softened
1/4 cup caramel ice cream topping sauce
1 teaspoon vanilla extract
3 1/2 to 4 cups powdered sugar
1 teaspoon pumpkin pie spice
pinch Pinch of salt
Directions
Preheat your oven to 325 degrees Fahrenheit. Place 24 cupcake liners into standard cupcake pans.
In a large mixing bowl, combine the spice cake mix, water, eggs, vegetable oil, canned pumpkin, and ground cinnamon. Beat on medium speed for approximately 2 minutes until all ingredients are fully incorporated and the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each about two-thirds of the way full.
Bake for 17 to 22 minutes, or until the tops spring back lightly when touched with your finger. The cupcakes should be set but still moist.
Remove the cupcakes from the oven and transfer the pans to a wire rack to cool. While the cupcakes are still warm, use a fork, knife, or straw to poke 2 to 3 holes in each cupcake. Drizzle the caramel sauce into the holes so it soaks into the warm cake. Allow the cupcakes to cool completely before frosting.
Prepare the frosting by beating the softened cream cheese, softened butter, caramel sauce, and vanilla extract together in a large bowl with an electric mixer until well blended and smooth.
Gradually add the powdered sugar to the cream cheese mixture, beating until the frosting reaches a spreadable consistency. Stir in the salt and pumpkin pie spice until evenly distributed.
Spread or pipe the frosting onto each cooled cupcake. If desired, drizzle a small amount of additional caramel sauce on top and sprinkle with a tiny pinch of sea salt for garnish.
Store the frosted cupcakes in the refrigerator until ready to serve.
