Extreme Pumpkin Cupcakes are the ultimate Fall treat. Tasty and sweet, these cupcakes will become your favorite fall comfort food. To start, preheat your oven to 350°F. Next, in a large bowl, combine the bread mix, canned pumpkin, apple cider, 1/2 cup of pumpkin spice creamer, eggs, apple butter and vegetable oil.

Prepare a muffin tin by greasing it with cooking spray or lining it with cupcake liners. Divide the batter evenly among the cups.

Bake for approximately 20 minutes or until a toothpick inserted into a cupcake comes out clean. Afterwards, allow the cupcakes to cool.

In a medium bowl using an electric mixer, cream the softened butter until it becomes light and fluffy. Gradually add the powdered sugar and mix until well blended. Reduce the mixer's speed and incorporate 2 tablespoons of pumpkin spice creamer and 1 teaspoon of salt into the frosting.

In a small glass bowl, microwave the marshmallows on high for 30 seconds, stirring until they melt. Slowly add the melted marshmallows to the frosting mixture and stir until well combined. Marshmallows add a nice creamy texture to the frosting. These Extreme Pumpkin Cupcakes are perfect for special occasions.

Prep Time:  15 minutes |  Cook Time:  20 minutes |  Total Time:  35 minutes |  Yield:  24 cupcakes

Ingredients:

Cupcakes:

• 2 14-ounce  Baker's Corner  Pumpkin Quick Bread Mix*
• 15 ounces  Baker's Corner  100% Pure Canned Pumpkin*
• 1/2 cup  State of Brewing  Pumpkin Pie Hard Cider*
• 1/2 cup  Friendly Farms  Pumpkin Spice Coffee Creamer*
• 4  Goldhen  Large Eggs
• 1/3 cup  Berryhill  Apple Butter*
• 1/2 cup  Carlini  Vegetable Oil
• Carlini  Cooking Spray or cupcake liners
• 5 ounces  Southern Grove  Pepitas, if desired
• 2 teaspoons  Stonemill  Iodized Salt, divided

Frosting:

• 1/4 cup  Countryside Creamery  Unsalted Butter, room temperature
• 2 cups  Baker's Corner  Powdered Sugar
• 2 tablespoons  Friendly Farms  Pumpkin Spice Coffee Creamer*
• 1 teaspoon  Stonemill  Iodized Salt
• 2 cups  Baker's Corner  Pumpkin Spice Marshmallows*
• 4 tablespoons  Berryhill  Creamy Caramel Dip*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 350°.
2. In a large bowl, blend bread mix, canned pumpkin, cider,  1/2 cup pumpkin spice creamer, eggs, apple butter and oil.
3. Prepare muffin tin with cooking spray or cupcake liners. Divide batter evenly between cups. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool on a rack.
4. In a medium bowl, using an electric mixer, cream butter until light and fluffy. Gradually add powdered sugar and stir until well blended. Lower speed and stir in 2 tablespoons pumpkin spice creamer and 1 teaspoon salt.
5. In a small glass bowl, melt marshmallows for 30 seconds on high in a microwave; stir.
6. Slowly add melted marshmallows to frosting mixture and stir until well blended.  
7. Frost cupcakes, then drizzle with creamy caramel dip. Top with pepitas if desired.

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen