Pumpkin cupcakes are a delightful blend of autumn spices wrapped in moist, fluffy goodness, topped with creamy frosting.
PUMPKIN CAKE INGREDIENTS
- Favorite yellow cake mix
- 1 box Pumpkin Pie Pudding Mix
Preheat oven to 350 degrees. Place pumpkin pudding mix and cake mix in a mixing bowl. Add egg, oil, and water according package and beat at medium speed for 2 minutes. Pour into lined cupcake tins and bake according to package direction. (Usually 18-20 minutes for regular size cupcakes and 14-16 minutes for mini cupcakes) Cool completely before frosting.
CARAMEL FROSTING
- 1 Cup Vegetable Shortening or Butter
- 1 tsp Caramel Flavoring
- 1/2 Cup Caramel Topping
- 1/4 Cup Milk or Water
- 4 Cups Powdered Sugar
Mix shortening or butter, caramel topping, caramel flavoring, and milk with an electric mixer on low speed. Alternately add powdered sugar until desired consistency is reached. You may need to add more milk or water to achieve correct consistency.
Sprinkle with crushed gingersnap cookies or drizzle with caramel sauce if desired.
Makes 24 cupcakes or 48-60 mini cupcakes.