Ooey Gooey Pumpkin Caramel Cupcakes

Ooey Gooey Pumpkin Caramel Cupcakes

Spiced pumpkin cupcakes filled with dulce de leche and crowned with cream cheese frosting. A scattering of cashews, chocolate and extra caramel make it ooey gooey good.

Prep Time

40

Minutes

Total Time

1:40

Hr:Mins

Makes

24

servings

Reynolds™ Baking Cups
Cupcakes
1
box Betty Crocker® SuperMoist® yellow cake mix
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup water
1/3
cup vegetable oil
4
eggs
1 1/2
teaspoons pumpkin pie spice
Frosting
1
package (8 oz) cream cheese, softened
1/4
cup butter or margarine, softened
1
teaspoon vanilla
2
to 3 teaspoons milk
4
cups powdered sugar
Filling and Garnish
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Hot fudge sauce, if desired
Cashews, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  2. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  3. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  4. For frosting, in large bowl beat cream cheese, butter, vanilla and 2 teaspoons of the milk with electric mixer on low speed until smooth. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  5. Fit round tip (opening about 1/4 inch in diameter) in decorating bag. Spoon dulce de leche into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes. (Reserve remaining dulce de leche in decorating bag to decorate tops.)
  6. Fit round or star tip (opening about 1/2 inch in diameter) into decorating bag. Spoon cream cheese frosting into bag; pipe frosting in circular motion on top of each cupcake. Pipe dulce de leche over cream cheese frosting in desired pattern. Garnish with hot fudge sauce and cashews. Store in refrigerator.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
Dulce de leche is caramelized condensed milk and can be found in the baking section of the grocery store near the condensed milk.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 200mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 0g,
    • Sugars 38g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.