Pumpkin Spice Cupcakes with Caramel Cream Cheese Icing
Servings 75 servings (may vary)
Calories 66kcal
Ingredients
- 1 15.25 oz box Spice cake mix
- 1/3 cup all purpose flour
- 1 3.4 oz box instant vanilla pudding
- 2 Tbsp light brown sugar
- 1 15 oz can pureed pumpkin
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 batch Dulce de Leche Cream Cheese Icing
- English toffee bits for garnishing
Instructions
- Preheat the oven to 350°F. Line miniature cupcake pans with liners. Set aside.
- In a large bowl, use a whisk to sift together cake mix, flour, pudding mix and light brown sugar.
- To the bowl add pumpkin puree, vegetable oil, buttermilk, eggs and vanilla in a large mixing bowl.
- Use an electric mixer on medium-high speed to beat on until fully combined around 2 minutes.
- Using a small scoop or a teaspoon, fill each cup about 2/3 full.
- Place into the oven and bake for 12-15 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan for 3-5 minutes then remove to a wire rack to cool completely
- Once cooled, frost the tops with Dulce de Leche Cream Cheese Icing. Garnish with toffee bits.
- Store mini pumpkin spice cupcakes chilled for up to 5 days.
Notes
Get the recipe for the Dulce de Leche Cream Cheese Icing here
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 76mg | Potassium: 6mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13IU | Calcium: 3mg | Iron: 1mg