caramel pumpkin cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cupcakes:
One package of two layer of spice cake mix
One cup Breakstone sour cream
One can of 15 ounces pumpkin
1/4 cup oil
Three eggs
1/4 cup caramel ice cream topping sauce
Frosting:
One 8 ounce package Philadelphia cream cheese softened
1/4 cup butter softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
1 1/2 teaspoon ground cinnamon
1/4 cup caramel ice cream topping sauce
A pinch of sea salt
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Directions: |
Directions:Heat oven to 350
Beat first five ingredients with Nick through until blended ; spoon into 24 paper lined muffin cups.
Cook 22 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2-3 minutes then using a straw or knife hope 3 to 4 holes in tops of each cupcake. Drizzle small amount of caramel sauce over the top of each cupcake allowing it to sink into poked holes. Cool and pans 10 minutes ,remove from pan. Cool completely.
For frosting:
Beat cream cheese, butter ,caramel and vanilla in a large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon and salt. Spread over cupcakes. Drizzle with caramel sauce in a pinch of sea salt.
Store cupcakes in refrigerator |
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