Salted Caramel Corn Pumpkin Cupcakes

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Indulge in this carnival treat combined with pumpkin cake! Made with Pamela’s Pumpkin Bread Mix.

Salted Caramel Corn Pumpkin Cupcakes

Salted Caramel Corn Pumpkin Cupcakes


  • 1 bag Pumpkin Bread Mix
  • 3 eggs, large
  • ½ cup butter, melted
  • ¾ cup milk
  • 1/2 cup unsalted butter, soften
  • 4 cups powdered sugar
  • 1 TBSP milk
  • ½ cup salted caramel sauce, divided
  • 2 cups caramel corn


Pre-heat the oven to 350 degrees. Fill a 12 cup muffin pan with cupcake liners.

Whisk together the eggs, butter, milk and pumpkin bread mix. Pour into the prepared muffin pan and bake for 25-30 minutes.

While the cupcakes bake, prepare the frosting. Combine the butter, powdered sugar, milk and ¼ cup salted caramel sauce in a bowl. Mix until smooth.

Allow the cupcakes to cool completely, then pipe a swirl of frosting onto each. Pour remaining salted caramel sauce over the frosting, then top with caramel corn

© Pamela's Products, Inc.

2 Reviews or Comments for Salted Caramel Corn Pumpkin Cupcakes

  1. Karen November 20, 2018 at 2:56 pm #

    could you use this recipe and make a bundt cake??

    • Pamelas Customer Service November 21, 2018 at 8:55 am #

      Hi Karen,
      You could probably use this recipe with a bundt pan: Pumpkin Cake

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