Ooey Gooey Pumpkin Caramel Cupcakes

Health score
2%
Ooey Gooey Pumpkin Caramel Cupcakes

Suggestions


Indulge your senses with our Ooey Gooey Pumpkin Caramel Cupcakes, a delightful dessert that perfectly captures the essence of fall! These cupcakes are not just a treat for the taste buds; they are a celebration of the season, combining the warm, comforting flavors of pumpkin and pumpkin pie spice with the rich sweetness of caramel. Each bite is a heavenly experience, featuring a moist and fluffy cake that is generously filled with luscious dulce de leche, creating a gooey surprise that will leave you craving more.

What sets these cupcakes apart is their creamy frosting, made from a blend of softened cream cheese and butter, which adds a delightful tanginess that balances the sweetness of the caramel. Topped with a drizzle of hot fudge sauce and a sprinkle of crunchy cashews, these cupcakes are not only visually stunning but also a symphony of textures and flavors. Perfect for gatherings, celebrations, or simply as a sweet treat to enjoy at home, these cupcakes are sure to impress your family and friends.

With a total preparation time of just 100 minutes, you can easily whip up a batch of 24 cupcakes that are sure to be the star of any dessert table. So, roll up your sleeves and get ready to bake a batch of these irresistible Ooey Gooey Pumpkin Caramel Cupcakes that will warm your heart and satisfy your sweet tooth!

Ingredients

  • Cups baker's chocolate 
  • box cake mix yellow
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 0.5 cup water 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 1.5 teaspoons pumpkin pie spice 
  • oz cream cheese softened
  • 0.3 cup butter softened
  • teaspoon vanilla 
  • teaspoons milk 
  • cups powdered sugar 
  • 13.4 oz condensed milk sweetened canned (caramelized condensed milk)
  • serving topping hot
  • serving cashew pieces 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  3. 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).
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. Garnish with hot fudge sauce and cashews. Store in refrigerator.

Nutrition Facts

Calories343kcal
Protein5.24%
Fat36.24%
Carbs58.52%

Properties

Glycemic Index
6.3
Glycemic Load
5.49
Inflammation Score
-7
Nutrition Score
8.0052173241325%

Flavonoids

Catechin
3.54mg
Epicatechin
7.8mg

Nutrients percent of daily need

Calories:342.68kcal
17.13%
Fat:14.33g
22.04%
Saturated Fat:6.11g
38.22%
Carbohydrates:52.06g
17.35%
Net Carbohydrates:49.89g
18.14%
Sugar:38.07g
42.3%
Cholesterol:42.26mg
14.09%
Sodium:265.21mg
11.53%
Alcohol:0.06g
100%
Alcohol %:0.07%
100%
Caffeine:4.4mg
1.47%
Protein:4.66g
9.32%
Vitamin A:1227.88IU
24.56%
Manganese:0.36mg
18.07%
Phosphorus:167.09mg
16.71%
Copper:0.24mg
12.04%
Calcium:116.32mg
11.63%
Vitamin B2:0.2mg
11.53%
Iron:1.81mg
10.08%
Selenium:7.01µg
10.02%
Fiber:2.17g
8.66%
Magnesium:31.82mg
7.95%
Vitamin K:7.51µg
7.15%
Folate:26.53µg
6.63%
Zinc:0.99mg
6.59%
Vitamin B1:0.09mg
5.66%
Vitamin B5:0.51mg
5.15%
Vitamin E:0.74mg
4.93%
Potassium:164.08mg
4.69%
Vitamin B6:0.07mg
3.4%
Vitamin B3:0.68mg
3.4%
Vitamin B12:0.18µg
3.03%
Vitamin D:0.18µg
1.22%
Vitamin C:0.85mg
1.02%