Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    0
  • Print
    0
  • Twitter
    0
  • Pinterest
    0
  • Facebook
    0
  • Email
    0
  • More
  • Email
    0

Pumpkin Salted Caramel Cupcakes

pumpkin salted caramel cupcakes Dessert
Pumpkin Salted Caramel Cupcakes
  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 24
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Email
    0

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

Ingredients

1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup canned pumpkin puree (not pie filling)
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice

2 containers Betty Crocker™ Creamy Deluxe™ vanilla frosting
1/2 cup salted caramel sauce (or regular caramel sauce)

24 Hershey’s™ Rolos™ chocolates, unwrapped, quartered
1/2 cup coarsely chopped pecans, toasted
1/4 cup salted caramel sauce (or regular 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 centres 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 centre. 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.

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.
  • 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 favourite recipes. Just thaw and stir before adding.
  • Trademarks referred to herein are the properties of their respective owners.

Nutrition Information

Nutrition Facts

Serving Size: 24 cupcakes
Calories
340
% Daily Value
Total Fat
14
Saturated Fat
5
Trans Fat
0
Cholesterol
35
Sodium
260
Dietary Fiber
0
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment