Salted Caramel Corn Pumpkin Cupcakes
Print Recipe

Gluten-Free Soy-Free Nut-Free Peanut-Free

Indulge in these carnival-inspired pumpkin cupcakes!

Ingredients

    Yield: 12 cupcakes

    FOR THE CUPCAKES
    FOR THE FROSTING
    • ½ cup unsalted butter, soften
    • 4 cups powdered sugar
    • 1 tablespoon milk
    • ½ cup salted caramel sauce (homemade or store-bought), divided in half
    • 2 cups caramel corn
Directions

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

    TO MAKE THE CUPCAKES: Whisk together the eggs, butter, milk and Pumpkin Bread Mix. Pour into the prepared muffin pan and bake for 25-30 minutes.

    TO MAKE THE FROSTING: Combine the butter, powdered sugar, milk and ¼ cup of the 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.

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Karen 11/323/2018 11/20/2018
could you use this recipe and make a bundt cake??
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    • Hi Karen, You could probably use this recipe with a bundt pan: Pumpkin Cake
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