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These are drop dead simple, super moist, golden and addictive, especially with the salted caramel action in the frosting. Just the thing to celebrate the coming of fall!
Preheat oven to 350 F. Prepare 60 mini muffin tins, 24 regular muffin tins, two nine inch round pans, or one 13×9 baking pan, by either by adding cupcake liners, spraying with non-stick baking spray, or buttering generously. Set aside.
Prepare cake mix as directed on the package, substituting in some pumpkin butter for half the amount of oil or butter in the instructions. In my case, for example, the recipe on the box called for 1 cup of oil/melted butter, and I used 1/2 cup of melted butter and 1/2 cup of pumpkin butter. By the way, when offered a choice between using oil and butter when using cake mix, always choose butter.
Fill muffin tins about 2/3 full, or, if making a cake, pour all of the batter into your prepared baking pans. Bake as directed on the cake package (about 15 minutes for mini cupcakes, 22-25 minutes for regular cupcakes, 35-40 minutes for cake) until golden brown and set. Remove from the oven and cool completely.
For the Salted Caramel Cream Cheese Frosting:
In a medium mixing bowl, beat cream cheese with an electric mixer until smooth and creamy. Add softened butter, and mix again until well combined. Add the caramel sauce, and mix again. Finally, add the powdered sugar, and beat until completely smooth.
Frost cooled cakes, and serve!
Note: If you want to be totally decadent, drizzle a little more of the caramel sauce onto the warm cake when it comes out of the oven, and spread carefully to form a thin layer on top of the cake. Cool, and then frost as directed. I made half of the baby cupcakes this way, and they were just insanely good.
Fresh strawberries add seasonal sweetness to these tempting treats.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!