Pumpkin Spice Cupcakes with Salted Caramel Cream Cheese Frosting

Total Time 1 hr 8 mins
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 24
Calories: 340
Description

These soft and tender pumpkin spice cupcakes are made with yellow cake mix and pumpkin puree for an easy fall dessert. They're topped with a rich salted caramel cream cheese frosting that is smooth, creamy, and perfectly balanced with warm spices.

Ingredients
    Pumpkin Spice Cupcakes
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin puree (15 oz)
  • 3 large eggs
  • 1/3 cup canola oil
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
    • Salted Caramel Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/4 cups powdered sugar
  • 1/4 cup salted caramel sauce
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
    • Optional Garnishes
  • 24 candy pumpkins
  • Extra salted caramel sauce
  • Chopped toasted pecans
Instructions
    Prepare the Oven
  1. 1
    Preheat the oven to 350°F. Line two standard 12 cup muffin pans with paper cupcake liners and set them aside. Preparing the pans first makes filling the cupcakes quick and easy.
    2. Mix the Batter
  2. 2
    In a large mixing bowl, whisk together the cake mix, pumpkin pie spice, and cinnamon until evenly combined. Add the pumpkin puree, eggs, canola oil, milk, and vanilla extract. Stir with a whisk or electric hand mixer just until the batter is smooth and thick with no dry streaks remaining. The batter will be thicker than a traditional cake batter, which is completely normal.
    3. Fill the Cupcake Liners
  3. 3
    Divide the batter evenly between the prepared cupcake liners, filling each about 2/3 full. An ice cream scoop or large cookie scoop works well for evenly portioned cupcakes and helps them bake uniformly.
    4. Bake the Cupcakes
  4. 4
    Bake for 16 to 18 minutes, or until the tops are lightly golden and spring back when gently touched. A toothpick inserted into the center should come out clean or with a few moist crumbs. Remove the pans from the oven and let the cupcakes rest for 5 minutes.
    5. Cool Completely
  5. 5
    Transfer the cupcakes to a wire cooling rack and allow them to cool completely. For faster cooling, place the cooled cupcakes in the refrigerator for about 30 minutes. The cupcakes must be completely cool before frosting so the frosting stays thick and fluffy.
    6. Make the Frosting
  6. 6
    In a large mixing bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla extract, salted caramel sauce, and sea salt, then mix until fully combined. Gradually add the powdered sugar, beating after each addition until the frosting becomes light, thick, and glossy.
    7. Frost the Cupcakes
  7. 7
    Spread the frosting over each cooled cupcake with an offset spatula or pipe decorative swirls using a piping bag fitted with your favorite tip. Finish with a drizzle of salted caramel and garnish with candy pumpkins or chopped toasted pecans if desired.
Note

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Allow refrigerated cupcakes to sit at room temperature for 20 to 30 minutes before serving for the best texture and flavor.

Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator before decorating.

If the frosting feels too soft, refrigerate it for 15 to 20 minutes before piping. If it becomes too firm, let it sit at room temperature for a few minutes and beat it again until smooth.

Keywords: fall
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