Caramel Pumpkin Cupcakes with Caramel Cinnamon Crea

Name: Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
HEAT oven to 350 degrees F.
2
BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
3
BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean.
4
Cool in pan for 2-3 minutes then using a straw or knife, poke 3-4 holes in the top of each cupcake.
5
Drizzle a small amount of caramel sauce over the top of each cupcake, allowing it to sink into the poked holes.
6
Cool in pans 10 minutes; remove from pans.
7
Cool completely.
8
BEAT cream cheese, butter, caramel and vanilla in large bowl with mixer until blended.
9
Gradually beat in sugar.
10
Blend in cinnamon and salt.
11
Spread over cupcakes.
12
Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.
13
STORE cupcakes in refrigerator.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cupcakes:, 1 pkg. (2-layer size) spice cake mix, 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, 1 can (15 oz.) pumpkin, and more.

Yes, Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions