Pumpkin Salted Caramel Cupcakes Recipes
PUMPKIN SALTED CARAMEL CUPCAKES
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
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
PUMPKIN SALTED CARAMEL CUPCAKES
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
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
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
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
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