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Simply Today Life

Simplifying Motherhood & Family Life

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting

Desserts
October 28, 2022

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Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting recipe you’re gonna want to save for the entire fall season!

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting - simplytodaylife.com

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting

When I told my hubby I was going to be making this recipe he was so excited that he offered to drive me to our grocery store so that I can purchase all the ingredients needed to create these yummy cupcakes, that taste as good as they look!

I love this recipe because as much as I love making things from scratch, I don’t have a lot of time to do so, so picking up items that will better my cake recipe is all I need to create a yummy recipe that is semi-homemade!

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting Kraft

Ingredients To Make Caramel Pumpkin Spice Cupcakes

Creating your cupcakes: Make a dozen cupcakes

  • Your favorite boxed cake – follow the instructions, plus add all ingredients below
  • 1 box of Pumpkin Spice Jello-O Instant Pudding
  • 1 extra egg
  • 2 tablespoons of extra vegetable oil

Creating your caramel sauce:

  • 1 cup of Kraft Caramel Bits
  • 1/2 stick of butter
  • 1/2 cup of milk – I used soy milk

Creating your marshmallow frosting: enough for 2 dozen cupcakes

  • 3 Jars of Kraft Jet-Puffed Marshmallow Creme 
  • 4 sticks of unsalted butter at room temperature
  • 1 teaspoon of vanilla
  • 2 cups of powdered sugar
  • 1/8 teaspoon of salt

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting fall

We first want to start with baking the cupcakes to allow enough time for them to cool off as we are making the marshmallow frosting.

We don’t want to frost when the cupcakes are warm because it will melt the frosting right off, and we don’t want that to happen.

How To Make Caramel Pumpkin Spice Cupcakes

  • In a mixer add all your cake ingredients according to the box instructions, while also adding your extra egg, oil, and pudding box. Mix on low until all ingredients are mixed, and then allow to mix on medium for at least a minute or so.
  • Preheat oven to 350 degrees and bake your cupcakes for about 20 minutes or until the toothpick comes out nice and clean when inserted into the cake.
  • Allow to cool off completely.

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting caramel

  • Once they cool off you can begin scooping out a bit of the cupcake to leave space for the caramel sauce, or if you have a pipe that fills cupcakes you can use that as well. 

These cupcakes are super easy to make, and they taste as if you made everything from scratch!

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting Caramel Sauce

How To Make The Caramel Sauce

  • Add and melt 1/2 stick of butter in a small saucepan.
  • Once the butter is melted, add 1/2 cup of milk and your 1 cup of Caramel Bits. Stir frequently to ensure all the ingredients mix together well, and the caramel melts. Leave your stove on low while doing this.
  • Once the caramel sauce is finished, set it to the side and allow it to cool as well.
  • Once your caramel sauce is cool, scoop out a cupcake from the center and pour a bit of caramel in the open space or use a pipe to insert filling into the cupcake. 

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting recipe

How To Make Marshmallow Frosting

  • In a mixer, cream your butter until it’s nice and fluffy. Make sure your butter is at room temperature. This will allow the process to be faster and easier.
  • Add your vanilla and salt. Mix on low until all ingredients are combined.
  • Add your 3 jars of Jet-Puffed marshmallow creme and mix on low. You will see that it will begin to mix together once it does turn the mixer up a bit. Make sure that in between, you stop your mixer and scrape the sides and bottom of your bowl to ensure everything is mixing together well. 

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting moist

  • Add your powdered sugar slowly to your marshmallow mixture. Make sure your settings are low, or you will find yourself in a winter’s wonderland of powdered sugar! You can always add more if you want your consistency thicker, but I found that 2 cups seem to have the perfect consistency for cupcakes. Fluffy, light, sweet, and stays molded very well.
  • Pipe your frosting on your cupcakes once they are nice and cool. Then drizzle some yummy caramel to finish it off!

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting fall recipe

I don’t know about you, but looking at these cupcakes makes me want to eat the entire batch!

My husband said that they are the best cupcakes that I have made so far! He loved the pumpkin spice flavor, and the caramel gave it the perfect sweetness.

The marshmallow, he said, was the topping of the cake or the cupcake in this matter!

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting
2015-10-15 12:20:09
A semi-homemade cupcake and frosting recipe that is perfect for fall weather!
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Ingredients
  1. Creating your cupcakes: makes a dozen cupcakes
  2. Your favorite boxed cake – follow instructions plus add all ingredients below
  3. 1 box of Pumpkin Spice Jello-O Instant Pudding
  4. 1 extra egg
  5. 2 tablespoons of extra vegetable oil
Creating your caramel sauce
  1. 1 cup of Kraft Caramel Bits
  2. 1/2 stick of butter
  3. 1/2 cup of milk – I used soy milk
  4. Creating your marshmallow frosting: enough for 2 dozen cupcakes
  5. 3 Jars of Kraft Jet-Puffed Marshmallow Creme
  6. 4 sticks of unsalted butter at room temperature
  7. 1 teaspoon of vanilla
  8. 2 cups of powdered sugar
  9. 1/8 teaspoon of salt
Instructions
  1. Caramel Pumpkin Spice Cupcakes
  2. In a mixer add all your cake ingredients according to the box instructions, while also adding your extra egg, oil, and pudding box. Mix on low until all ingredients are mixed and then allow to mix on medium for at least a minute or so.
  3. Preheat over for 350 degrees and bake your cupcakes for about 20 minutes or until toothpick comes out nice and clean when inserted into cake.
  4. Allow to cool off completely.
  5. Once they cool off you can begin scooping out a bit of the cupcake to leave space for the caramel sauce or if you have a pipe that fills cupcakes you can use that as well.
  6. Caramel Sauce
  7. Add and melt 1/2 stick of butter to a small sauce pan.
  8. Once butter is melted add 1/2 cup of milk and your 1 cup of Caramel Bits. Stirring frequently to make sure all the ingredients mixes together well and the caramel melts. Leave your stove on low while doing this.
  9. Once caramel sauce is finished set to the side and allow to cool as well.
  10. Once your caramel sauce is cool, scoop out a bit of cupcake from the center and pour a bit of caramel in the open space or use a pipe to insert filling into cupcake.
  11. Marshmallow Frosting
  12. In a mixer cream your butter until it’s nice and fluffy. Make sure your butter is at room temperature. This will allow the process to be faster and easier.
  13. Add your vanilla and salt. Mix on low until all ingredients are combined.
  14. Add your 3 jars of Jet-Puffed marshmallow creme and mix on low. You will see that it will begin to mix together, once it does turn mixer up a bit. Make sure that in between you stop your mixer and scrape the sides and bottom of your bowl to make sure everything is mixing together well.
  15. Add your powered sugar slowly to your marshmallow mixture. Make sure you have your settings on low or you will find yourself in a winters wonderland of powered sugar! You can always add more if you want your consistency thicker, but I found that 2 cups seems to have the perfect consistency for cupcakes. Fluffy, light, sweet, and stays molded very well.
  16. Pipe your frosting on your cupcakes once they are nice and cool. Then drizzle some yummy caramel to finish it off!
Simply Today Life https://simplytodaylife.com/

 Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting falls

I hope you all can try out this amazing fall Caramel Pumpkin Spice Cupcakes Recipe with Marshmallow Frosting!

I can guarantee that everyone will be asking you for this recipe! Perfect for all your fall events!

Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting - simplytodaylife.com

You Are Also Going To Love: 

If you loved these Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting, then you will also love the following dessert recipes I have put together for you:

Apple Cinnamon Monkey Bread    Mini Banana Cream Pie    Orange Cupcake with Vanilla Coconut Frosting  Cinnamon Roll Cupcake

What is your favorite fall cupcake flavor?

 

 

 

*First published on Oct 15, 2015*

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Shared by Victoria

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About Victoria

Victoria is a mom of two beautiful girls and wife to a supportive husband living in sunny Florida! She's on a mission to help moms create purposeful motherhood without the chaos. She loves to share simple family-friendly recipes, inspirational parenting tips, and ways to create habits for a peaceful home.

Comments

  1. Melanie says

    October 15, 2015 at 9:00 pm

    Cupcakes are my favorite, and I know that I would really like these! [client]

    Reply
    • abccreativelearning says

      October 16, 2015 at 9:34 am

      Thanks so much Melanie!

      Reply
      • DeerPark Momma says

        November 2, 2015 at 1:58 pm

        What flavor cake mix do you use? I’m thinking either yellow or white? Would spice cake mix be too much spice together with the pumpkin spice pudding?
        Looking forward to trying these! Thanks!

        Reply
        • abccreativelearning says

          November 2, 2015 at 2:30 pm

          Hi! Yes, definitely yellow or white that way the pudding flavor takes over, because it’s very yummy 😉 I think that if you use the spice cake I wouldn’t use the pudding mix as well. You can use apple sauce to make it nice and fluffy too. I think that the pudding not only gave it great flavor but it also made the cupcakes very spongy and moist 🙂 Hope that helps! Would love to know how they turn out for you!!

          Reply
  2. Susan says

    October 30, 2015 at 8:51 pm

    I plan to try this recipe, but bake in a 9 x 13 pan and just use the caramel to drizzle over top of the marshmallow frosting. This seems easier and less time consuming than the cupcakes. However, your cupcakes look very yummy and beautiful. Thanks for the recipe

    Reply
    • abccreativelearning says

      November 1, 2015 at 7:58 am

      Great idea Susan! Let me know how it turns out! Might have to try it out that way next time 🙂

      Reply
  3. Barbara says

    November 2, 2015 at 11:17 pm

    Is 1 pound of butter for frosting a misprint? That and 3 jars marshmallow creme sounds like a lot of frosting for 24 cupcakes. Thanks.

    Reply
    • abccreativelearning says

      November 8, 2015 at 8:45 am

      Hi Barbara! It actually makes more frosting than for 24 cupcakes. I always like to have some extra just in case, plus you can also freeze it and use it at a later date 🙂 I’ll do an update on the amount for 24 cupcakes this week. Thanks so much for stopping by! Hope you get a chance to try the recipe, it really turned out delicious!

      Reply
      • Barbara says

        November 8, 2015 at 9:09 am

        Thanks for the info. I did make them and they are delicious. Everyone loved the frosting but I didn’t tell then it was because of all the butter. Did freeze the extra frosting.

        Reply
  4. Heather says

    November 9, 2015 at 9:12 pm

    This looks amazing!! Pinning and Sharing! .. just wanted to stop by from Inspiration Monday link party and say hi!!

    Reply
    • abccreativelearning says

      November 10, 2015 at 9:54 am

      Hi Heather! Thanks so much for stopping by! Have a wonderful week 🙂

      Reply
  5. Jenni says

    November 9, 2015 at 9:30 pm

    Oh, what lovely cupcakes!!!

    Reply
    • abccreativelearning says

      November 10, 2015 at 9:54 am

      Thanks so much Jenni!

      Reply
  6. Lux says

    November 10, 2015 at 12:57 am

    OMG this is so mouthwatering.

    Reply
    • abccreativelearning says

      November 10, 2015 at 9:57 am

      Thanks so much Lux! They were did turn out delish!

      Reply
  7. Allie says

    November 11, 2015 at 10:24 am

    These look OMG heavenly. I’d love it if you shared this post and some of your other recent posts at Worthwhile Wednesdays!
    Allie (www.craftyallieblog.com)

    Reply
  8. Kim @The Baking ChocolaTess says

    November 11, 2015 at 9:13 pm

    My mouth is watering too! These look amazing! 🙂

    Reply
    • abccreativelearning says

      November 13, 2015 at 9:38 pm

      Thank you so much Kim!

      Reply
  9. Deborah says

    November 13, 2015 at 4:42 pm

    Question: My daughter requested that it be made into 9×13 cake instead. I am thinking about how to apply the caramel sauce. Should I do a “poke cake” type? Poke the holes in cake then pour the caramel sauce over before covering with the marshmallow frosting.

    Reply
    • abccreativelearning says

      November 13, 2015 at 9:36 pm

      Hi Deborah! Yes, absolutely! I would totally do it as a “poke cake” so that you can drizzle the caramel inside. I might just have to try it like that next time 🙂

      Reply

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Welcome, I'm Victoria!


I'm a certified Integrative Nutrition Health + Hormone Coach. Sharing about non-toxic living, hormone health, holistic wellness, and parenting life.
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