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

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 servings (may vary)
Calories 66kcal
Author Melissa Sperka


  • 1 15.25 oz box Spice cake mix
  • 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