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  • Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting

Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting

(2) 1 Review
Prep Time
Total Time

24 cupcakes

Frankly, these spicy pumpkin cupcakes are grand on their own. But if you want to gild the lily, frost them with the caramel-cinnamon cream cheese icing.

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What You Need

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Make It

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  • HEAT oven to 350ºF.
  • BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pan for 2-3 minutes then using a straw or knife, poke 3-4 holes in the top of each cupcake. Drizzle a small amount of caramel sauce over the top of each cupcake, allowing it to sink into the poked holes. Cool in pans 10 minutes; remove from pans. Cool completely.
  • BEAT cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon and salt. Spread over cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.
  • STORE cupcakes in refrigerator.


  • 24 cupcakes

Nutritional Information

Serving Size 24 cupcakes
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • EliseLin |

    I just attempted to make these... they smell delicious, BUT they would not bake!!! They were still gooey in the center, even after leaving them in a little longer than the recommended cooking time. They batter was also stuck to the sides of the cupcake papers. I am very disappointed. That was a lot of wasted ingredients!!!

  • Barbie_0513 |