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Pumpkin Salted Caramel Cupcakes
Pumpkin Salted Caramel Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Autumn perfection: spiced pumpkin cupcake with salted caramel frosting, Rolos™, pecans, and caramel drizzle.
Ingredients:
  • 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
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/2 cup salted caramel sauce
  • 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
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to blend together cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice for 2 minutes on medium speed, scraping the bowl occasionally. Fill muffin cups two-thirds full with the batter.
  • Bake for 14 to 19 minutes, or until a toothpick inserted in the centers comes out clean. Let them cool in the pans for 10 minutes, then transfer to a cooling rack. Allow to cool completely for about 30 minutes.
  • Combine frosting and 1/2 cup caramel sauce in a medium bowl and mix until well blended. Transfer the frosting into a large resealable plastic bag, partially seal it, then cut off the bottom corner. Pipe the frosting on the cupcake starting from the outside edge, spiraling up towards the center. Top with 4 Rolos™ pieces and 1 teaspoon of pecans. Repeat the process for each cupcake.
  • Before serving, generously drizzle 1/4 cup of luscious caramel sauce over the cupcakes and add a sprinkle of sea salt for a gourmet touch. Keep them fresh by storing them loosely covered at room temperature.

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