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Pumpkin Salted Caramel Cupcakes

Pumpkin Salted Caramel Cupcakes

Ingredients:12
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 09/24/2019

Pumpkin Salted Caramel Cupcakes

Ingredients:12
Servings:24

A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.

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Pumpkin Salted Caramel Cupcakes

Prep time:30 min
Total time:1 hr 40 min
Ingredients:12
Servings:24

Pumpkin Salted Caramel Cupcakes

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Ingredient

Cupcakes

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 cup Libby’s™ 100% Pure Pumpkin (from 15 oz can)
1/2 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice

Frosting

2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
1/2 cup salted caramel sauce

Topping

24 Hershey’s Rolos® chocolates, unwrapped, quartered
1/2 cup coarsely chopped pecans, toasted
1/4 cup salted caramel sauce
Coarse sea salt, if desired

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Step 2
In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).

Step 3
Bake 14 to 19 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Step 4
In medium bowl ,mix frosting and 1/2 cup caramel sauce with spoon until well blended. Spoon frosting into large resealable freezer plastic bag; partially seal. Cut off bottom corner of bag. Pipe frosting on outside edge of cupcake and spiraling up toward center. Decorate with 4 Rolos™ pieces and 1 teaspoon pecans. Repeat steps to frost and decorate with each cupcake.

Step 5
When ready to serve, drizzle 1/4 cup caramel sauce on cupcakes and sprinkle with sea salt, if desired. Store loosely covered at room temperature.

Recipe Tips

To toast pecans, heat the oven to 350°F. Spread nuts in an ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
The frosting in this recipe sets up quickly - top with Rolo™ pieces and nuts after piping each cupcake.
You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition Facts

Nutrition facts are not available for this recipe