Ingredients
Scale
- 1 (14.25 oz) box yellow cake mix
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 (15 oz) can pumpkin puree (or homemade pumpkin puree)
- ⅓ cup vegetable oil
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- ⅓ cup salted caramel sauce (or store-bought)
- 24 candy pumpkins (optional, for garnish)
Instructions
- Whisk together the yellow cake mix and pumpkin pie spice in a large mixing bowl.
- Add eggs, pumpkin puree, and vegetable oil; stir until smooth.
- Divide the batter among cupcake liners, filling each about two-thirds full.
- Bake at 350°F for 13-15 minutes, checking for doneness with a toothpick.
- Beat together softened butter and cream cheese for the frosting.
- Incorporate vanilla and gradually add powdered sugar until fluffy.
- Mix in salted caramel sauce and adjust sweetness as desired.
- Frost cooled cupcakes and garnish with candy pumpkins.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cream cheese and butter are at room temperature for easier mixing.
Avoid overmixing the batter to keep cupcakes tender.
Store leftovers in an airtight container for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 24g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg