Best Caramel Pumpkin Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

CARAMEL PUDDING PUMPKIN CUPCAKES (HUNGRY GIRL)



Caramel Pudding Pumpkin Cupcakes (Hungry Girl) image

Directly from Hungrygirl.com Flexible for vegans, adaptable for IBD sufferers & diabetics (I.E. my house) Easily doubled

Provided by DustyandSarah

Categories     Dessert

Time 22m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pumpkin puree
1/3 cup fat-free liquid egg substitute or 1/3 cup energ egg substitute
2 tablespoons sugar-free maple syrup (or not)
2 teaspoons cinnamon
2 teaspoons sugar, in the raw or 2 teaspoons stevia, equivalent
1/8 teaspoon salt
3 cubes chewy caramels (about 1 ounce)
2 teaspoons light vanilla soymilk

Steps:

  • Preheat oven to 350 degrees.
  • Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
  • Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
  • Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
  • Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
  • Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

CARAMEL-PUMPKIN CREAM CUPCAKES



Caramel-Pumpkin Cream Cupcakes image

Canned pumpkin gets some help from spice cake mix, cream cheese and vanilla pudding to create these lovely swirled caramel cupcakes.

Provided by My Food and Family

Categories     Dairy

Time 1h16m

Yield 24 servings

Number Of Ingredients 9

1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg
1 container (16 oz.) ready-to-spread cream cheese frosting
1 cup thawed COOL WHIP Whipped Topping
1/4 cup caramel ice cream topping

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin cups.
  • Beat cream cheese in medium bowl with mixer until creamy. Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.
  • Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with caramel topping.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 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

Related Topics