Pumpkin Cupcakes with Carmel Cream Cheese Frosting

Cupcakes:
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

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

1.  Preheat your oven to 325℉. 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