Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Steps

• 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.