These pumpkin caramel pecan cupcakes are a combination of some beautiful fall flavors that go so perfectly together! Creamy pumpkin, sweet caramel, and nutty pecans make an amazing cupcake!
Ingredients
1box yellow cake mix
15ozcan pure pumpkin
1/3cupoil
1/2cupwater
3eggs
1 1/2teaspoonspumpkin spicesee below
Homemade Pumpkin Spice
4teaspoonscinnamon
2teaspoonsginger
1teaspooncloves
1/2teaspoonnutmeg
Caramel Pecan Filling
4oz1/3 of a 12 oz jar caramel dessert topping
1/2 cup finely chopped pecans
Pumpkin Spice Buttercream
1cupbuttersoftened
3cupspowdered sugarsifted
1/4teaspoonpumpkin spice
1 1/2tablespoons pumpkin spice coffee creamer
1tablespoonheavy whipping cream
Instructions
Preheat the oven to 350 degrees. Prepare the muffin pans. Place cupcake liners in the cups.
Combine all of the cake ingredients in your mixing bowl and stir until just combined.
Fill muffin cups 2/3 cup full with batter.
Bake for 18-21 minutes, or until a toothpick comes out clean.
Let cool completely on a cooling rack while you make the frosting.
Combine the caramel topping and pecans until well mixed.
Core each cupcake, and spoon in caramel pecan mixture.
Make the pumpkin spice buttercream:
As always, I recommend using a COLD bowl for buttercream. I stick my mixing bowl in the freezer for about 10 minutes before making it.
Beat softened butter in a large mixing bowl until completely smooth and fluffy.
Gradually beat in the powdered sugar.
Beat in pumpkin spice until fully incorporated.
Beat in the pumpkin spice creamer and heavy whipping cream.
Beat frosting for 4 minutes on medium high.
Frost your cooled cupcakes, then top with fun sprinkles, caramel and more festive flavors!