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Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting


When the leaves start changing colors in the fall, it's time for pumpkin-flavored everything. Serve these delicious pumpkin and caramel cupcakes with vanilla or pumpkin ice cream!

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  • 1 package (2-layer size) spice cake mix
  • 1 cup Breakstone's or Knudsen sour cream
  • 1 (15-ounce) can pumpkin
  • 1/4 cup oil
  • 3 eggs
  • 1/4 cup caramel ice cream topping sauce
  • 1 (8-ounce) package Philadelphia cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 3 1/2 to 4 cups powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup caramel ice cream topping sauce
  • Salt, to taste


Servings 24
Preparation time 10mins
Cooking time 40mins


Step 1


Heat oven to 350°F.

Beat first 5 ingredients, cake mix, sour cream, pumpkin and oil with mixer until blended; spoon into 24 paper-lined muffin cups.

Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean.

Cool in pan for 2 to 3 minutes then using a straw or knife, poke 3 to 4 holes in the top of each cupcake. Drizzle a small amount of caramel sauce over the top of each cupcake, allowing it to sink into the poked holes.

Cool in pans 10 minutes; remove from pans. Cool completely.


Beat cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon and salt. Spread over cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.

Store cupcakes in refrigerator.

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