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Ooey Gooey Pumpkin Caramel Cupcakes

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Ooey Gooey Pumpkin Caramel Cupcakes
  • Prep 40 min
  • Total 1 hr 40 min
  • Servings 24
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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.
Updated Oct 29, 2012

Ingredients

  • Reynolds™ Baking Cups

Cupcakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
  • tip 2
    Dulce de leche is caramelized condensed milk and can be found in the baking section of the grocery store near the condensed milk.

Nutrition

290 Calories, 11g Total Fat, 3g Protein, 46g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
200mg
8%
Potassium
90mg
3%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
38g
Protein
3g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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