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Pumpkin Salted Caramel Cupcakes

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Pumpkin Salted Caramel Cupcakes
  • 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.
Oct 25, 2017

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

  • 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

  • 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 favourite recipes. Just thaw and stir before adding.
  • Tip 4
    Trademarks referred to herein are the properties of their respective owners.

Nutrition Information

340 Calories, 14g Total Fat, 2g Protein, 52g Total Carbs

Nutrition Facts

Serving Size: 24 cupcakes
Calories
340
Total Fat
14g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
35mg
Sodium
260mg
Total Carbs
52g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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