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Caramel Cream-Filled Cupcakes with Cinnamon Frosting

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Caramel Cream-Filled Cupcakes with Cinnamon Frosting
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 24
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Caramel Cream-Filled Cupcakes with Cinnamon Frosting

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

Directions

  • 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.
See Step By Step

Step By Step  

These pumpkin spice cupcakes are filled with creamy caramel and topped with cinnamon cream cheese frosting!

As prepared by Girl Versus Dough,

You can't beat these cupcakes for the perfect fall dessert or party treat.

When pumpkin spice and dulce de leche meet, it’s pretty much a match made in dessert heaven.

These Caramel Cream-Filled Pumpkin Spice Cupcakes are just that, too – heavenly, and oh-so-delicious. Topped with a cinnamon-brown sugar cream cheese frosting, they’re a decadent fall treat you won’t want to wait longer than, like, the end of this post to make.

So let’s stop talking about it and make them already!

 

Caramel Cream-Filled Cupcakes with Cinnamon Frosting

First, gather your ingredients. I love to use Betty Crocker spice cake mix for this recipe because 1) It’s yummy and 2) It’s easy to work with. Just combine the ingredients in a stand mixer or a large bowl with an electric hand mixer (don’t forget to add some canned pumpkin!) and you’re golden.

 

Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Divide the batter among paper baking cups and bake until golden brown and a toothpick inserted in the center comes out clean. Cool the cupcakes completely.

 

Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Carefully hollow out some of the center of each fully cooled cupcake. (I have this fancy-yet-totally-ridiculous cupcake hollower-outer thingy I got from the craft store, but feel free to use a spoon, a melon baller or even a small ice cream scoop.)

Then fill the cavities with a generous tablespoon of dulce de leche. Feel free to eat the cupcake scraps while doing so. Some might even accidentally get dipped in the dulce de leche, but I wouldn’t know anything about that.

 

Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Combine the cream cheese frosting with some brown sugar and cinnamon until combined. SO MUCH YUM.

 

Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Frost the cupcakes and, if you want, sprinkle a bit of chopped pecans on top, too.

 

Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Good gracious, do you see what I see? Glorious pumpkin spiced, dulce de leche-filled cupcake yumminess, that’s what that is.

If this recipe doesn’t immediately get you in the fall baking mood, well then, I’ll have to eat all the cupcakes myself. Darn.

See Recipe
Tips  

Substitute thick caramel sauce for the dulce de leche, if desired.

Nutrition Information 
No nutrition information available for this recipe
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