Pumpkin Cupcakes with Caramel Frosting
Pumpkin cupcakes with caramel frosting made easy. Whisk together spices and cream cheese for a delicious treat. Perfect fall baking!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crisco.com.
Cooking tools:
- Stand mixer
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 2 ½ C. all-purpose flour
- 1 tsp. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Baking Soda
- 2 tsp. Spice Islands® Ground Saigon Cinnamon
- ½ tsp. Spice Islands® Ground Ginger
- ¼ tsp. Spice Islands® Ground Nutmeg
- ¼ tsp. Spice Islands® Ground Cloves
- ½ tsp. coarse salt
- ¼ C. Crisco® All-Vegetable Shortening
- 4 oz. cream cheese, softened
- ½ C. granulated sugar
- ½ C. packed brown sugar
- 2 eggs
- 1 – 15 oz. can pumpkin
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- ¾ C. semi-sweet chocolate chips, optional
- 1 C. Crisco® All-Vegetable Shortening
- ½ C. caramel sauce, chilled
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 2-3 C. powdered sugar
- Caramel sauce for drizzling, optional
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