Pumpkin Cupcakes with Cajeta Frosting
When it’s chilly outside, this dessert will warm your insides. Pumpkin Cupcakes with Cajeta Frosting is the best thing you’ll eat this fall.
Servings: 24 cupcakes
For the Cupcakes:
Heat oven to 350° F.
Line two 12-cup muffin tins with paper liners.
Prepare the cake mix as directed but include the following:
Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the cake box directions.
Divide the batter evenly into the prepared muffin tins. About ⅔ full.
Bake for 18-22 minutes, or until the toothpick inserted into the center of a cupcake comes out clean.
For the Frosting:
In the meantime, in a medium-size mixing bowl, whip the cream cheese, cajeta, butter, vanilla, and cinnamon.
Whip on medium speed for 2-3 minutes until everything is well blended.
Turn off the blender and add the powdered sugar and whipping cream, little by little.
Turning it on to beat after each addition.
Scrape the bowl as needed.
Once all the sugar has been added, beat on medium-high for 2 minutes until fluffy.
Add the frosting to the top of each of the cupcakes. Enjoy!
The frosting stores well for up to 1 week in the fridge.
If you can't find cajeta, you can also use dulce de leche or caramel.
Don’t over-mix the cupcake batter, or your cupcakes will not be light and fluffy. Add the ingredients, and as soon as they are mixed, turn off the mixer.
Calories: 190.23kcal | Carbohydrates: 37.89g | Protein: 0.1g | Fat: 4.78g | Saturated Fat: 3.02g | Cholesterol: 13.64mg | Sodium: 35.93mg | Potassium: 1.88mg | Fiber: 0.03g | Sugar: 37.01g | Vitamin A: 161.42IU | Calcium: 3.39mg | Iron: 0.02mg