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!
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.
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.
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.
Combine the cream cheese frosting with some brown sugar and cinnamon until combined. SO MUCH YUM.
Frost the cupcakes and, if you want, sprinkle a bit of chopped pecans on top, too.
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.