Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting

By á-50520

When the leaves start changing colors in the fall, it's time for pumpkin-flavored everything. Serve these delicious pumpkin and caramel cupcakes with vanilla or pumpkin ice cream!

Ingredients

• CUPCAKES:
• 1 package (2-layer size) spice cake mix
• 1 cup Breakstone's or Knudsen sour cream
• 1 (15-ounce) can pumpkin
• 1/4 cup oil
• 3 eggs
• 1/4 cup caramel ice cream topping sauce
• FROSTING:
• 1 (8-ounce) package Philadelphia cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 3 1/2 to 4 cups powdered sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup caramel ice cream topping sauce
• Salt, to taste

Preparation

Step 1

CUPCAKES:

Heat oven to 350°F.

Beat first 5 ingredients, cake mix, sour cream, pumpkin and oil with mixer until blended; spoon into 24 paper-lined muffin cups.

Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean.

Cool in pan for 2 to 3 minutes then using a straw or knife, poke 3 to 4 holes in the top of each cupcake. 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.

FROSTING:

Beat cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon and salt. Spread over cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.

Store cupcakes in refrigerator.