A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.
Pumpkin Salted Caramel Cupcakes
- Prep Time 30 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 12
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup Libby’s™ 100% Pure Pumpkin (from 15 oz can)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
Frosting
- 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1/2 cup salted caramel sauce
Topping
- 24 Hershey’s Rolos® chocolates, unwrapped, quartered
- 1/2 cup coarsely chopped pecans, toasted
- 1/4 cup salted caramel sauce
- Coarse sea salt, if desired
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
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Step3Bake 14 to 19 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
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Step4In medium bowl ,mix frosting and 1/2 cup caramel sauce with spoon until well blended. Spoon frosting into large resealable freezer plastic bag; partially seal. Cut off bottom corner of bag. Pipe frosting on outside edge of cupcake and spiraling up toward center. Decorate with 4 Rolos™ pieces and 1 teaspoon pecans. Repeat steps to frost and decorate with each cupcake.
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Step5When ready to serve, drizzle 1/4 cup caramel sauce on cupcakes and sprinkle with sea salt, if desired. Store loosely covered at room temperature.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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