November 10, 2015

Pumpkin Cupcakes with Carmel Cream Cheese Frosting

    1 standard size box spice cake mix
    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

1.  Preheat your oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.

2. 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.

3.  Fill cupcake liners with batter approximately 2/3 of the way full.

4.  Bake for 17-22 minutes or until tops spring back lightly when touched.
Remove from oven and place on wire rack. 

5.  If drizzling with carmel, 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.
6.  For 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.

From Love From The Oven

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