Easy Pumpkin Cupcakes with Caramel Cream Cheese

The recipe Easy Pumpkin Cupcakes with Caramel Cream Cheese could satisfy your American craving in roughly 45 minutes. For 45 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 344 calories, 3g of protein, and 20g of fat. This recipe serves 24. Plenty of people made this recipe, and 5933 would say it hit the spot. This recipe from Beyond Frosting requires unsalted butter, cinnamon, pumpkin pie spice, and eggs. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. If you like this recipe, you might also like recipes such as Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting, Caramel Pumpkin Cupcakes With Caramel Cinnamon Cream Cheese Frosting, and Pumpkin Spice Cupcakes with Caramel Cream Cheese Frosting.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F.Prepare the cupcake batter first. Mix all dry ingredients in your mixing bowl and mix slightly to combine.Add eggs, oil, milk and sour cream. Beat on medium speed until well combined.Fill lined cupcake pan full.Bake at 350 F for 12-16 minutes until golden brown on top.Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely.Allow butter and cream cheese to come to room temperature so they are soft but not melted.Beat butter and cream cheese in mixer on medium speed until smooth and creamy.Add caramel sauce and mix until combined.Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed. Frosting will become slightly thick. (I used 5 cups of powdered sugar for an extra thick frosting).Add heavy whipping cream last and increase mixer speed to high to whip frosting until smooth and creamy.Frost cupcakes after completely cool. Top frosted cupcakes with toffee bits and caramel.Its best to keep cupcakes refrigerated in an airtight container after frosted.Refrigerate for at least an hour - see notes section.

 

Step by step:

1. Preheat oven to 350 F.Prepare the cupcake batter first.

2. Mix all dry ingredients in your mixing bowl and mix slightly to combine.

3. Add eggs, oil, milk and sour cream. Beat on medium speed until well combined.Fill lined cupcake pan full.

4. Bake at 350 F for 12-16 minutes until golden brown on top.Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely.Allow butter and cream cheese to come to room temperature so they are soft but not melted.Beat butter and cream cheese in mixer on medium speed until smooth and creamy.

5. Add caramel sauce and mix until combined.Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed. Frosting will become slightly thick. (I used 5 cups of powdered sugar for an extra thick frosting).

6. Add heavy whipping cream last and increase mixer speed to high to whip frosting until smooth and creamy.Frost cupcakes after completely cool. Top frosted cupcakes with toffee bits and caramel.Its best to keep cupcakes refrigerated in an airtight container after frosted.Refrigerate for at least an hour - see notes section.

Nutrition Information:

covered percent of daily need