Minutes Prep time: 45
Minutes Total time: 90
Servings: 24
Difficulty: easy
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup solid-pack pumpkin
1/2 cup water
3 eggs
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice
1 container (16 oz each) Duncan Hines® Creamy Cream Cheese Frosting
2/3 cup caramel dip, divided
1 bag (6.5 oz) Angie's BOOMCHICKAPOP® Buttery Caramel Corn
12 PEEPS® Brand Marshmallow Pumpkins
12 PEEPS® Brand Marshmallow Monsters
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 49 mg | 5% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 23 mg | 8% |
| Total Fat | 10 g | 15% |
| Iron | 1 mg | 3% |
| Calories | 277 kcal | 14% |
| Sodium | 248 mg | 10% |
| Protein | 2 g | 4% |
| Saturated Fat | 2 g | 10% |
| Sugars | 32 g | 3% |
| Vitamin C | 1% |
Preheat oven to 350°F. Place paper liners in 24 muffin cups.
Blend cake mix, pumpkin, water, eggs, oil and pumpkin pie spice in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly into muffin cups.
Bake 16 to 19 minutes, until toothpick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes, remove from pans and cool completely.
Blend frosting and 1/3-cup caramel dip in a medium bowl with an electric mixer on low speed until combined. Refrigerate 15 minutes to firm up. Frost cooled cupcakes with caramel cream cheese frosting.
Place a toothpick in the bottom of each Halloween PEEPS® marshmallow, leaving about an inch coming out the bottom of the PEEPS®. Whisk 1 tablespoon water into remaining 1/3-cup caramel dip.
Decorate top of each pumpkin spice caramel cupcake with caramel corn. Drizzle caramel over and place a PEEPS® Marshmallow Pumpkin or Monster in the center of each pumpkin spice caramel cupcake.
Look for caramel dip in the produce section of your grocery store, the thicker consistency will work better than caramel sauce in this recipe.
PEEPS® Pumpkin Spice Caramel Cupcakes
