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Harvest Pumpkin Cupcakes With A Salted Caramel Frosting
Food & Drink
1 box spice cake mix
1 (15-ounce) can pumpkin
1/4 cup water
FOR THE FROSTING:
1 package of cream cheese, softened
1/4 cup butter, softened
1/4 cup salted caramel topping
1 teaspoon vanilla
4 cups powdered sugar
Preheat the oven to 350°F. Add liners to your cupcake tins and spray each liner with a shot of cooking spray.
Mix together the cake mix, pumpkin and water and blend well. Pour the batter into your cupcake tins about 2/3 full and cook according to the box directions, approximately 30 minutes, until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
To make the frosting, beat together the cream cheese, butter, vanilla and salted caramel topping until fluffy. Add in the powdered sugar gradually until well blended.
Frost the cupcakes then drizzle with a spoonful of salted caramel topping. Refrigerate any leftover cupcakes.