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Pumpkin Salted Caramel Cupcakes

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  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 24
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A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.
Updated Sep 24, 2019
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  • 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


  • 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.
  • 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).
  • 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.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    The frosting in this recipe sets up quickly - top with Rolo™ pieces and nuts after piping each cupcake.
  • tip 3
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.


Nutrition Facts are not available for this recipe
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