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Pumpkin Spice Hi-Hat Cupcakes

Elizabeth LaBau
  • 50 minutes
  • Serves 24

INGREDIENTS

1

Spice cake mix (or carrot cake mix)

1/2 cup

International Delight Pumpkin Pie Spice Creamer

1/2 cup

vegetable oil

3

large eggs

8 oz

pumpkin puree ((1 cup), not pumpkin pie filling)

1 tsp

pumpkin pie spice (or cinnamon)

12 oz

unsalted butter (at room temperature)

18 oz

powdered sugar ((4.5 cups))

salt

1 cup

International Delight Pumpkin Pie Spice Creamer (at room temperature)

2 tsp

vanilla extract

Orange and yellow food coloring (I used Americolor brand)

3 cups

thick salted caramel sauce ((the thick kind in the jar, not the squeeze bottle))

12 oz

semi-sweet chocolate (finely chopped)

2 tbsp

vegetable oil

Decorative sprinkles (if desired)