Pumpkin Caramel Cupcakes Recipes

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PUMPKIN SALTED CARAMEL CUPCAKES



Pumpkin Salted Caramel Cupcakes image

Pumpkin and caramel make such a wonderful combination and these Pumpkin Salted Caramel Cupcakes are amazing. Moist and delicious, you are going to love how easy these cupcakes are to make. These are going to become a go to cupcake recipe for fall.

Provided by Jill

Categories     cupcakes

Time 41m

Number Of Ingredients 21

1 ¼ C flour
¼ C cornstarch
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 ½ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground nutmeg
½ C canola oil
⅔ C light brown sugar (packed)
⅔ C sugar
2 large eggs
1 ½ tsp pure vanilla extract
1 C pumpkin puree
⅓ C whole milk
1 - 8 oz box cream cheese (softened)
1/4 C unsalted sweet cream butter (softened)
2 C powdered sugar
2 tbsp salted caramel sauce
3-5 TBSP heavy whipping cream
½ C salted caramel sauce

Steps:

  • Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
  • Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves
  • Using another large bowl, beat together the oil, brown sugar, and sugar until combined
  • Beat in the eggs and vanilla until
  • Gradually beat in the pumpkin puree
  • Gradually beat in the dry ingredients until combined
  • Scoop batter into the cupcake liners about ¾ way full
  • Bake in the oven for 21 minutes or until a toothpick comes out clean
  • Allow to cool completely
  • Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
  • Continue beating until creamy and stiff with peaks
  • Scoop frosting into piping bag
  • Frost cooled cupcakes
  • Pour the ½ C of caramel sauce into the squeeze bottle
  • Drizzle over the frosting
  • Enjoy

OOEY GOOEY PUMPKIN CARAMEL CUPCAKES



Ooey Gooey Pumpkin Caramel Cupcakes image

Spiced pumpkin cupcakes filled with dulce de leche and crowned with cream cheese frosting. A scattering of cashews, chocolate and extra caramel make it ooey gooey good.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 15

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
1 teaspoon vanilla
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

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  • In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • For frosting, in large bowl beat cream cheese, butter, vanilla and 2 teaspoons of the milk with electric mixer on low speed until smooth. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  • Fit round tip (opening about 1/4 inch in diameter) in decorating bag. Spoon dulce de leche into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes. (Reserve remaining dulce de leche in decorating bag to decorate tops.)
  • Fit round or star tip (opening about 1/2 inch in diameter) into decorating bag. Spoon cream cheese frosting into bag; pipe frosting in circular motion on top of each cupcake. Pipe dulce de leche over cream cheese frosting in desired pattern. Garnish with hot fudge sauce and cashews. Store in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 38 g, TransFat 0 g

PUMPKIN CARAMEL CUPCAKES



Pumpkin Caramel Cupcakes image

Not only do kids love to eat these cupcakes, they can help bake them, too. To make things even easier for them, we got the idea to dunk them in premade caramel apple dip instead of using frosting. -Donna Schaab, Belleville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 can (15 ounces) pumpkin
2/3 cup water
1/4 cup maple syrup
3 large eggs, room temperature
4 teaspoons sugar
4 teaspoons ground cinnamon
Dash salt
1 carton (16 ounces) caramel apple dip
Chocolate frosting and decorating icing, optional

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first 8 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers.

Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN SALTED CARAMEL CUPCAKES



Pumpkin Salted Caramel Cupcakes image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 12

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 containers 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

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 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).
  • 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.
  • 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.
  • 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 : Calories 340, Carbohydrate 52 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Servings, Sodium 260 mg, Sugar 38 g, TransFat 0 g

PUMPKIN SALTED CARAMEL CUPCAKES



Pumpkin Salted Caramel Cupcakes image

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

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 11

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:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 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).
  • 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.
  • 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.
  • 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 : Calories 340, Carbohydrate 52 g, Cholesterol 35 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 24 cupcakes, Sodium 260 mg, TransFat 0 g

CARAMEL PUMPKIN CUPCAKES



Caramel Pumpkin Cupcakes image

Bask in the seasonal pumpkin and caramel flavors of these Caramel Pumpkin Cupcakes. These Caramel Pumpkin Cupcakes featuring a sweet caramel-cinnamon cream cheese icing are perfect for autumnal gatherings.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 24 cupcakes

Number Of Ingredients 15

Cupcakes:
1 pkg. (2-layer size) spice cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15 oz.) pumpkin
1/4 cup oil
3 eggs
1/4 cup caramel ice cream topping sauce
Frosting:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
3 1/2-4 cups powdered sugar
1-1/2 tsp. ground cinnamon
1/4 cup caramel ice cream topping sauce
pinch of salt

Steps:

  • HEAT oven to 350ºF.
  • BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pan for 2-3 minutes then using a straw or knife, poke 3-4 holes in the top of each cupcake. Drizzle a small amount of caramel sauce over the top of each cupcake, allowing it to sink into the poked holes. Cool in pans 10 minutes; remove from pans. Cool completely.
  • BEAT cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon and salt. Spread over cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.
  • STORE cupcakes in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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