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Pumpkin Caramel Cupcakes

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
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

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, room temperature
  • 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 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.

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

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