Michael Myer's Pumpkin Cupcakes
Servings 24 cupcakes
Ingredients
For Cake
- 15.25 oz box super moist spice cake mix
- ¾ cup pumpkin puree
- 3 eggs
- ¼ cup vegetable oil
- ½ cup caramel for dipping or topping
- Sprinkles
- Candy Knives
For Butter Cream
- 1 ½ cups unsalted butter, softened to room temperature
- 6-7 cups powdered sugar
- ¼-1/3 cup whole milk
- 2 teaspoon vanilla extract
Instructions
For Cake:
- Place 24 cupcake liners into a 24 dozen muffin tin. Pre-heat oven to 350°F.
- In a large bowl, mix cake mix, pumpkin, eggs, and oil till smooth.
- Spoon batter into prepared muffin tin so it is about ¾ the way up the tin.
- Bake 15-17 minutes. Test with a toothpick. When inserted into the center the toothpick should only have a few crumbs.
- Cool completely before frosting.
For Butter Cream:
- While cakes cool, mix and confectioners' sugar together with a stand electric mixer. Mix in vanilla extract and beat until smooth. Add milk by the tablespoon, blending well after each addition, until it reaches spreading consistency. If you need to use more milk please add slowly.
For Assembly:
- Once cakes are cool, cut a small portion of cake in the middle. Place about a teaspoon of caramel in the center.
- Place frosting in a pipping bag and frost the cupcakes.
- Add black or red sprinkles and place candy knives on the cupcakes.