Go Back
Tiny Pumpkin Spice Cupcakes With A Dulce de Leche Cream Cheese Icing
Print

Pumpkin Spice Cupcakes with Caramel Cream Cheese Icing

Course Dessert
Cuisine American
Keyword pumpkin-spice-cupcakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 75 -80
Author Melissa Sperka

Ingredients

  • 1 15.25 oz box Spice cake mix
  • ⅓ cup all purpose flour
  • 2 Tbsp light brown sugar
  • 1 3.4 oz box instant vanilla pudding
  • 1 15 oz can pureed pumpkin
  • ½ cup vegetable oil
  • ½ 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 ⅔ 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

Get the recipe for the Dulce de Leche Cream Cheese Icing here