These easy pumpkin cupcakes are full of warm fall flavor and topped with a rich caramel frosting. Starting with a yellow cake mix and pumpkin pie pudding mix makes them especially easy to prepare. Finish them with crushed gingersnap cookies or a drizzle of caramel for a simple fall dessert.
TO MAKE THE CUPCAKES
- 1 box yellow cake mix
- 1 box pumpkin spice flavored instant pudding mix
- Eggs, oil, and water called for on the cake-mix package
Preheat oven to 350 degrees. Place pumpkin pudding mix and dry cake mix in a mixing bowl. Add egg, oil, and water according package directions and beat at medium speed for 2 minutes. Pour into lined cupcake tins and bake according to package direction. (Usually 18-20 minutes for regular size cupcakes and 14-16 minutes for mini cupcakes) Cool completely before frosting.
TO MAKE THE CARAMEL FROSTING
- 1 Cup (2 sticks) Butter, softened
- 1 tsp Caramel Flavoring
- 1/2 Cup Caramel Topping
- 2 to 4 Tablespoons Milk
- 4 Cups Powdered Sugar
Mix shortening or butter, caramel topping, caramel flavoring, and milk with an electric mixer on low speed. Alternately add powdered sugar until desired consistency is reached.
If the frosting is too thick, add additional milk 1 tablespoon at a time. If it's too thin, add a little more powdered sugar until it reaches a good piping or spreading consistency.
Sprinkle with crushed gingersnap cookies or drizzle with caramel sauce if desired.
Makes 24 cupcakes or 48-60 mini cupcakes.
PUMPKIN CUPCAKES WITH CARAMEL FROSTING
TO MAKE THE CUPCAKES
- 1 box yellow cake mix
- 1 box pumpkin spice flavored instant pudding mix
- Eggs, oil, and water called for on the cake-mix package
Preheat oven to 350 degrees. Place pumpkin pudding mix and dry cake mix in a mixing bowl. Add egg, oil, and water according package directions and beat at medium speed for 2 minutes. Pour into lined cupcake tins and bake according to package direction. (Usually 18-20 minutes for regular size cupcakes and 14-16 minutes for mini cupcakes) Cool completely before frosting.
- 1 Cup (2 sticks) Butter, softened
- 1 tsp Caramel Flavoring
- 1/2 Cup Caramel Topping
- 2 to 4 Tablespoons Milk
- 4 Cups Powdered Sugar
TO MAKE THE CARAMEL FROSTING
Mix shortening or butter, caramel topping, caramel flavoring, and milk with an electric mixer on low speed. Alternately add powdered sugar until desired consistency is reached.
If the frosting is too thick, add additional milk 1 tablespoon at a time. If it's too thin, add a little more powdered sugar until it reaches a good piping or spreading consistency.
Sprinkle with crushed gingersnap cookies or drizzle with caramel sauce if desired.