Pumpkin Spice & Everything Nice Cupcakes
Ingredients
Scale
Cupcakes
- 1 box pumpkin cake mix
- 3 large eggs
- ½ cup vegetable oil
- ½ cup milk (replace the water listed on the box)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 10 pumpkin sandwich cookies, chopped (plus extra for garnish)
Bakery-Style Frosting
- ½ cup salted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream, as needed for consistency
Toppings
- Salted Caramel Crunch (I used Foliay Salted Caramel Candy Crumbs)
- Extra pumpkin sandwich cookies, halved or crushed
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the cake mix, eggs, oil, milk, sour cream, vanilla, and pumpkin pie spice until smooth and thick, about 1–2 minutes. Fold in the chopped cookies.
- Fill each liner about 2/3 full and bake according to the package instructions, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
- For the frosting, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla, beating until fluffy. Add heavy cream a little at a time until the frosting is light and spreadable.
- Pipe a swirl of frosting onto each cupcake or spread with a spatula. Roll the edges in salted caramel crunch, then top with a whole or pumpkin sandwich cookie.