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Desserts

Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting

Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting recipe
Recipe and Image by Blogger, Christi Johstone of www.lovefromtheoven.com
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.
time
prep:
15 min
total:
35 min
servings
total:
24 cupcakes

What You Need

 Cupcakes:
1
pkg.  (2-layer size) spice cake mix
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
can  (15 oz.) pumpkin
1/4
cup  oil
3
 eggs
1/4
cup  caramel ice cream topping sauce
 Frosting:
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup  butter, softened
1
tsp.  vanilla
3 1/2-4
cups  powdered sugar
1 1/2
tsp.  ground cinnamon
1/4
cup  caramel ice cream topping sauce
 Pinch of salt

Make It

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.

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