Caramel Cream-Filled Cupcakes with Cinnamon Frosting

By Coppermouse

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

Ingredients

• Cupcakes
• 1 box Betty Crocker™ SuperMoist™ spice cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 1/3 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

Preparation

Step 1

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.