Pumpkin Spice Cupcakes with Caramel Cream Cheese Icing
Cake Mix Amounts are Ever Changing
If you’ve noticed lately, the amount of product in a box of cake mix seems to be shrinking regularly. When I first developed this recipe, cake mixes were a standard 16.25 ounce boxes. Due to the fact that amount has decreased by one ounce, I’ve had to revisit this recipe and adjust the ingredient amounts to accommodate. This recipe will easily make 70-80 mini cupcakes so, if you’re short on pans you may need to borrow a couple from a friend. The pumpkin gives moisture to the batter that doesn’t require extra oil and the ingredients are simple. No one will ever believe you started these cupcakes with a cake mix. For more pumpkin desserts to love, you may find other recipes to try in this collection of 15 Pumpkin Desserts You’ll Be Thankful For on Parade.
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Helpful Kitchen Items:
Pumpkin Spice Cupcakes with Caramel Cream Cheese Icing
Ingredients
- 1 15.25 oz box Spice cake mix
- 1/3 cup all purpose flour
- 2 Tbsp light brown sugar
- 1 3.4 oz box instant vanilla pudding
- 1 15 oz can pureed pumpkin
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 3 large eggs
- 1 tsp pure vanilla
- toffee bits for garnishing
- 1 recipe Dulce de Leche Cream Cheese Icing
Instructions
- Preheat the oven to 350°F. Line miniature cupcake pans with liners.
- Sift together cake mix, flour, brown sugar and pudding mix.
- Add pumpkin, oil, buttermilk, eggs and vanilla in a large mixing bowl. Beat on medium high speed for about 3 minutes until fully combined and the batter is smooth.
- Using a teaspoon, fill each cup about 2/3 full. After filling, drop the pans on the counter a couple of times to remove any air bubbles from the batter.
- Place the cupcakes into the oven and bake for 15 minutes or until a toothpick inserted into the center comes back clean.
- Place onto a wire rack to cool completely before frosting with Dulce de Leche Cream Cheese Icing. Garnish with toffee bits.
- Store cupcakes chilled.
Notes
Melissa
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