A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert.
Yield: Approximately 24 standard size cupcakes.
1 standard size box spice cake mix (I typically use Duncan Hines)
1/2 cup water
1/3 cup vegetable oil
1 cup canned pumpkin
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.
Get full recipe >> Pumpkin Cupcakes With Caramel Cream Cheese Frosting @ lovefromtheoven.com