Bask in the seasonal pumpkin and caramel flavors of these Caramel Pumpkin Cupcakes. These Caramel Pumpkin Cupcakes featuring a sweet caramel-cinnamon cream cheese icing are perfect for autumnal gatherings.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- HEAT oven to 350ºF.
- BEAT first 5 ingredients 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 2-3 minutes then using a straw or knife, poke 3-4 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.
- 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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