Ooey Gooey Pumpkin Caramel Cupcakes

Name: Ooey Gooey Pumpkin Caramel Cupcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: American
Ingredients: 59 milliliters butter or margarine, softened; 237 milliliters canned pumpkin (not pumpkin pie mix); 24 servings Cashews, if desired; 227 grams package cream cheese, softened; 380 grams can dulce de leche (caramelized sweetened condensed milk); 4 eggs; 24 servings Hot fudge sauce, if desired; 2 teaspoons milk; 1 cup Baking; 946 milliliters powdered sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla; 79 milliliters vegetable oil; 118 milliliters water; 1 box Betty yellow cake mix

The recipe Ooey Gooey Pumpkin Caramel Cupcakes could satisfy your American craving in approximately 1 hour and 40 minutes. One portion of this dish contains around 8g of protein, 24g of fat, and a total of 427 calories. This recipe serves 24. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have eggs, vegetable oil, vanilla, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F (325F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Place Reynolds Baking Cups in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).

Ingredients you will need

Cupcakes

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack

Toothpicks

Oven

For frosting, in large bowl beat cream cheese, butter, vanilla and 2 teaspoons of the milk with electric mixer on low speed until smooth. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

Ingredients you will need

Powdered Sugar

Cream Cheese

Frosting

Vanilla

Butter

Milk

Equipment you will use

Hand Mixer

Bowl

Fit round tip (opening about 1/4 inch in diameter) in decorating bag. Spoon dulce de leche into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes. (Reserve remaining dulce de leche in decorating bag to decorate tops.)

Ingredients you will need

Dulce De Leche

Cupcakes

Fit round or star tip (opening about 1/2 inch in diameter) into decorating bag. Spoon cream cheese frosting into bag; pipe frosting in circular motion on top of each cupcake. Pipe dulce de leche over cream cheese frosting in desired pattern.

Ingredients you will need

Cream Cheese Frosting