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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.
Updated September 24, 2019

Ingredients

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 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

  • 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.

  • 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

Serving Size: 1 Servings
Calories
340
Calories from Fat
120
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.
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