Pumpkin Salted Caramel Cupcakes Recipe
A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Offset spatula
- Cooling rack
- Muffin tin
- Cupcake liner
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- 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
- 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1/2 cup salted caramel sauce
- 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
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