Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Pumpkin spice cupcakes filled with smooth, creamy dulce de leche caramel and topped with a cinnamon-brown sugar cream cheese frosting.

Caramel Cream-Filled Cupcakes with Cinnamon Frosting

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  • Prep Time


  • Total Time


  • Servings



  • Cupcakes

  • 1

    box Betty Crocker™ SuperMoist™ spice cake mix

  • 1

    cup water

  • ½

    cup vegetable oil

  • cup canned pumpkin puree

  • 3


  • 1

    (13.4 ounce) can dulce de leche

  • Chopped pecans, for topping (optional)

  • For the frosting

  • 1

    container Betty Crocker™ Rich & Creamy™ cream cheese frosting

  • 1

    tablespoon brown sugar

  • 2

    teaspoons cinnamon


Heat oven to 375°F (350°F if using a dark or non-stick tin). Line 2 muffin tins with paper baking cups. 2. In a large bowl, beat cake mix, water, oil, canned pumpkin puree and eggs on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes, scraping the sides of the bowl occasionally. 3. Divide the batter among the baking cups, filling them about 2/3 of the way full (about 3 tablespoons per baking cup). Bake cupcakes 15 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes in muffin tin, then transfer to a cooling rack to cool completely. 4. Carefully hollow out the centers of each fully cooled cupcake. Fill with a tablespoon or so of dulce de leche. 5. Beat all of the frosting ingredients together until combined and smooth. Frost tops of cupcakes and sprinkle with chopped pecans, if desired.


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