MENU
  • Print
    596
  • Save
    208
  • Pinterest
    203
  • Email
    57
  • Facebook
    28

Pumpkin Salted Caramel Cupcakes

Pumpkin Salted Caramel  Cupcakes
  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 24

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

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ 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
containers 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

Steps

Hide Images
  • 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.
  • The frosting in this recipe sets up quickly - top with Rolo™ pieces and nuts after piping each cupcake.

Expert 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.
  • You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition Information

Nutrition Facts

Serving Size: 1 Servings
Calories
340
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
260mg
11%
Potassium
80mg
2%
Total Carbohydrate
52g
17%
Dietary Fiber
0g
0%
Sugars
38g
Protein
2g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 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 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment