Caramel Pumpkin Spice Cupcakes with Marshmallow Frosting

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

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!

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

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.

• 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!

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. 

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. 

• 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!

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!

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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!

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*First published on Oct 15, 2015*