Pour in ½ cup of caramel sauce into the frosting and mix well. Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large mound of frosting on each cupcake.

The reason caramel frosting is so difficult is that it is, essentially, candy, which, when made properly, will set and harden at room temperature. In order to use it as a cake frosting, bakers ...

For Caramel Buttercream Frosting: Combine 1 1/4 cups sugar and 1/2 cup water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush ...

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To the bowl of an electric mixer, add the powdered sugar, pumpkin pie spice, 2 tablespoons of caramel sauce, the butter and 2 tablespoons of milk. Mix together until smooth and pourable.