Dessertsbettycrocker5.0
Pumpkin Salted Caramel Cupcakes
A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.
👥 24 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation 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).
eggs4pumpkin pie spice2 teaspoons
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.
Nutrition Facts
serving Size
1 Servings
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