Pumpkin Caramel Cupcake
What you'll need
00499865 Baker's Request™ White Cake Mix 50# (add oil & water)
0288258 DDA Pumpkin Pie Spice 1#
00233312 Seneca Pumpkin Can 10#
02405612 DAWN PUMPKIN CREAM CHEESE FILLING 48#
Caramel Popcorn
0233775 Palmer Peanut Brittle Candy 20#
01378026 R&H® RTU Caramel Topping 1 GA 2 Ct
Directions
Bake
Make up the cake mix according to manufacturer’s instructions. For each pound of prepared cake batter, mix in 1tsp pumpkin pie spice and 3 ounces canned pumpkin. Line a cupcake pan with liners and deposit prepared cake mix (we used a 1.5oz blue scoop to deposit our cupcakes here). Bake until cupcakes spring back lightly when touched. Let cool completely.Finish
Ice with pumpkin cream cheese filling, top with caramel corn, peanut brittle, and caramel sauce.Load More Reviews
Pumpkin Caramel Cupcake
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