Pumpkin Caramel Cupcake

What you'll need

Dawn Exceptional® Baker’s Request™ White Cake Mix (00499865)

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Water

DDA Pumpkin Pie Spice (00288258)

Seneca Pumpkin Can (00233312)

Dawn Pumpkin Cream Cheese Filling (02405612)

Caramel Popcorn

Palmer Peanut Brittle Candy (00233775)

Dawn Exceptional® R&H® RTU Caramel Topping (01378026)

Directions

Working Method

Make up the cake mix according to manufacturer’s instructions. For each pound of prepared cake batter, mix in 2grams OR 1tsp pumpkin pie spice and 3 ounces canned pumpkin. Line a cupcake pan with liners and deposit prepared cake mix (we used a #16 blue scoop to deposit 1.5oz batter here). Bake until cupcakes spring back lightly when touched. Let cool completely. Ice with pumpkin cream cheese filling, top with caramel corn, peanut brittle, and caramel sauce.

Load More Reviews

Pumpkin Caramel Cupcake

You’ll love these recipes too

Mango Tres Leches

Mixed Berry Toaster Pastries

Sourdough Lemon Meringue Donut

Lemon Blueberry Donut

Strawberries ‘n Cream Donut

Raspberry Cinnamon Crunch Donut

Raspberry Filled Donut

Strawberry Crisp Donut

Strawberry Filled Donut

Summer Lemonade Palette (lemon flavored cake)

Pumpkin Cheesecake Blondie Swirl

German Chocolate Cake with German Chocolate Icing

Do you like this recipe?

Tell other bakers what you thought.

I would like to receive email communications from Dawn Foods.

Rating is required

First Name is required

Last Name is required

Email is required

Email is invalid

Comments are required

SUBMIT RATING

Thank you

Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.

BACK TO RECIPE

An error occurred. Please try again.

© 2018 Dawn Food Products, Inc.
Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA