Pumpkin Caramel Cupcakes Recipe

5 1 1
Pumpkin Caramel Cupcakes Recipe
Pumpkin Caramel Cupcakes Recipe photo by Taste of Home
Publisher Photo

Pumpkin Caramel Cupcakes Recipe

Read Reviews
5 1 1
Publisher Photo
Not only do kids love to eat these cupcakes, they can help bake them, too. To make things even easier, we like to dunk them in premade caramel apple dip instead of using frosting. —Donna Schaab, Belleville, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.+ cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.+ cooling

Ingredients

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

Directions

Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first eight 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. Yield: 2 dozen.

Test Kitchen Tips
  • Make portioning the batter easier by grabbing an ice cream scoop or measuring cup.
  • Mashed cooked sweet potatoes can be used in place of the pumpkin.
  • Originally published as Pumpkin Caramel Cupcakes in Taste of Home September/October 2017

    Nutritional Facts

    1 cupcake: 178 calories, 5g fat (2g saturated fat), 26mg cholesterol, 242mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 2g protein.

    • 1 package yellow cake mix (regular size)
    • 1 can (15 ounces) pumpkin
    • 2/3 cup water
    • 1/4 cup maple syrup
    • 3 large eggs
    • 4 teaspoons sugar
    • 4 teaspoons ground cinnamon
    • Dash salt
    • 1 carton (16 ounces) caramel apple dip
    • Chocolate frosting and decorating icing, optional
    1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first eight ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes.
    2. 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.
    3. Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers. Yield: 2 dozen.

    Test Kitchen Tips
  • Make portioning the batter easier by grabbing an ice cream scoop or measuring cup.
  • Mashed cooked sweet potatoes can be used in place of the pumpkin.
  • Originally published as Pumpkin Caramel Cupcakes in Taste of Home September/October 2017

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forPumpkin Caramel Cupcakes

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Andrea User ID: 9181698 276387
    Reviewed Oct. 17, 2017

    "These are delicious! Made them exactly as directed with the only exception being I didn't add additional icing or toppings other than the caramel apple dip. Will definitely make these again. Super easy to prepare and super tasty!"

    Loading Image