Pumpkin Salted Caramel Cupcakes

 A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.



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
    containers 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

Steps

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2 In 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).

3 Bake 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.

4 In 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.

5 When ready to serve, drizzle 1/4 cup caramel sauce on cupcakes and sprinkle with sea salt, if desired. Store loosely covered at room temperature.

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