Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting

Name: Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: American
Ingredients: 59 milliliters butter, softened; 425 grams can pumpkin; 59 milliliters caramel ice cream topping sauce; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 3 eggs; 2 teaspoons ground cinnamon; 59 milliliters oil; 828 milliliters powdered sugar; 1 pinch pinch of salt; 1 package (2-layer size) spice cake mix; 1 teaspoon vanilla

The recipe Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting could satisfy your American craving in about 35 minutes. One serving contains 201 calories, 2g of protein, and 10g of fat. This recipe serves 35. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of knudsen cream, vanilla, oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet.

Instructions

HEAT oven to 350F.

Equipment you will use

Oven

BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.

Equipment you will use

Muffin Liners

Blender

BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pan for 2-3 minutes then using a straw or knife, poke 3-4 holes in the top of each cupcake.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Knife

Drinking Straws

Frying Pan

Drizzle a small amount of caramel sauce over the top of each cupcake, allowing it to sink into the poked holes. Cool in pans 10 minutes; remove from pans. Cool completely.

Ingredients you will need

Caramel Sauce