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Caramel Cream-Filled Cupcakes with Cinnamon Frosting

Caramel Cream-Filled Cupcakes with Cinnamon Frosting
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 24
Pumpkin spice cupcakes filled with smooth, creamy dulce de leche caramel and topped with a cinnamon-brown sugar cream cheese frosting.
By Girl Versus Dough
Updated March 21, 2017

Ingredients

Cupcakes

  • 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Spice
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/3 cup canned pumpkin puree
  • 3 eggs
  • 1 can (13.4 oz) dulce de leche
  • Chopped pecans, for topping (optional)

For the frosting

  • 1 can (16 oz) Betty Crocker™ Rich & Creamy Frosting Cream Cheese
  • 1 tablespoon brown sugar
  • 2 teaspoons cinnamon

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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. To dig out the middles of the cupcakes, 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. Substitute thick caramel sauce for the dulce de leche, if desired. 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.
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