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

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cupcakes

  • 1

    box Betty Crocker™ SuperMoist™ spice cake mix

  • 1

    cup water

  • ½

    cup vegetable oil

  • cup canned pumpkin puree

  • 3

    eggs

  • 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

Directions

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.


Nutrition

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