adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ooey Gooey Pumpkin Caramel Cupcakes
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Delicious pumpkin cupcakes filled with dulce de leche, topped with cream cheese frosting, cashews, chocolate, and caramel drizzle. indulgent and irresistible.
Ingredients:
  • Reynolds™ Baking Cups
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 to 3 teaspoons milk
  • 4 cups powdered sugar
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • Hot fudge sauce, if desired
  • Cashews, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan), then line 24 regular-size muffin cups with Reynolds Baking Cups.
  • Using a large bowl, mix cupcake ingredients with an electric mixer on low for 30 seconds, then switch to medium speed for 2 minutes while scraping the sides of the bowl occasionally. Fill muffin cups about two-thirds full with the batter.
  • Bake for 19 to 24 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes, then remove from pans to a cooling rack. Allow it to cool completely, about 30 minutes.
  • In a large bowl, using an electric mixer on low speed, blend cream cheese, butter, vanilla, and 2 teaspoons of milk until smooth. Gradually add powdered sugar 1 cup at a time. Mix in the remaining milk little by little until the frosting is smooth and spreadable.
  • Prepare a decorating bag with a 1/4 inch round tip and fill it with dulce de leche. Insert the tip into the center of each cupcake halfway down and gently squeeze the bag while pulling upwards until the cupcake swells slightly and the filling reaches the top. Repeat for all cupcakes, saving some dulce de leche for decorating the tops.
  • Prepare your decorating bag with a round or star tip (about 1/2 inch wide). Fill the bag with cream cheese frosting and swirl it on top of each cupcake. Drizzle dulce de leche on top in your preferred design. Finish by decorating with hot fudge sauce and cashews. Chill in the refrigerator before serving.

Similar Recipes