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Salted Caramel Corn Pumpkin Cupcakes
  • Gluten-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free

Salted Caramel Corn Pumpkin Cupcakes

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

    • 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.

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