Pumpkin Spice Cupcakes with Caramel Cream Cheese Icing
Servings 75 servings (may vary)
- 1 15.25 oz box Spice cake mix
- ⅓ cup all purpose flour
- 2 tablespoon 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 teaspoon pure vanilla
- toffee bits for garnishing
- 1 recipe Dulce de Leche Cream Cheese Icing
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.
Get the recipe for the Dulce de Leche Cream Cheese Icing here
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