Those who know me are aware that I’m a huge PEEP fan. I eat these treats all year round because my freezer is full of them! I found this recipe below and I think it’s a great fall treat you will enjoy, plus it’s super easy. xoxo
This PEEPS® inspired creation is courtesy of: Marshmallow PEEPS
PEEPS Pumpkin Caramel Cupcakes
1 standard size box spice cake mix
1/2 cup water
1/3 cup vegetable oil
1 cup canned pumpkin
2 teaspoons cinnamon
1 tsp pumpkin pie spice
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
3 1/2 – 4 cups powdered sugar
1/4 cup caramel ice cream topping sauce
Pinch of salt
24 PEEPS Marshmallow Pumpkins
Extra caramel sauce for drizzling over frosting
Preheat your oven to 325 degrees. Place 24 cupcake liners in cupcake pans.
In a large bowl, combine cake mix, water, eggs, oil, pumpkin and cinnamon. Once all ingredients are combined, mix on medium speed for two minutes.
Fill cupcake liners with batter approximately 2/3 of the way full.
Bake for 17-22 minutes or until tops spring back lightly when touched.
Remove from oven and place on wire rack. Allow to cool completely prior to frosting.
BEAT cream cheese, butter, caramel and vanilla in large bowl with mixer until blended.
Gradually beat in sugar. Blend in salt. Spread or pipe onto cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt. Top with PEEPS Marshmallow Pumpkins just prior to serving. STORE cupcakes in refrigerator.