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Pumpkin Caramel Cupcakes

Pumpkin Caramel Cupcakes

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Cakes, Cupcakes, Desserts
Servings 2 dozen

Ingredients
  

  • 1 pkg yellow cake mix (regular size)
  • 1 can 15 oz pumpkin solid-pack
  • 2/3 cup water
  • 1/4 cup maple syrup
  • 3 large eggs
  • 4 tsp sugar
  • 4 tsp cinnamon
  • a dash of salt
  • 1 carton 16 oz caramel apple dip
  • chocolate frosting optional
  • decorating icing optional

Instructions
 

  • Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first eight ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes.
  • Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers.

Notes

Pumpkin Caramel Cupcakes

Not only do kids love to eat these cupcakes, they can help bake them, too. To make things even easier, we like to dunk them in premade caramel apple dip instead of using frosting. —Donna Schaab, Belleville, Illinois
Test Kitchen Tips
  • Make portioning the batter easier by grabbing an ice cream scoop or measuring cup.
  • Mashed cooked sweet potatoes can be used in place of the pumpkin.
 
 
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