Best 4 Ooey Gooey Pumpkin Caramel Cupcakes Recipes
Looking for the ultimate indulgence to satisfy your sweet cravings? Get ready to embark on a culinary journey as we present the most delightful recipe for Ooey Gooey Pumpkin Caramel Cupcakes. These mouthwatering cupcakes are a perfect balance of秋季 flavors and decadent indulgence. Dive into the fluffy pumpkin cake infused with warm spices, topped with a luscious caramel filling that oozes out with every bite. Prepare your taste buds for a symphony of flavors that will leave you craving more. With a moist crumb, a touch of caramel, and a hint of pumpkin spice, these cupcakes are destined to become your new favorite fall treat.
Here are our top 4 tried and tested recipes!
PUMPKIN CARAMEL CUPCAKES
Not only do kids love to eat these cupcakes, they can help bake them, too. To make things even easier for them, we got the idea to dunk them in premade caramel apple dip instead of using frosting. -Donna Schaab, Belleville, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first 8 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.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
OOEY GOOEY PUMPKIN CARAMEL CUPCAKES
Spiced pumpkin cupcakes filled with dulce de leche and crowned with cream cheese frosting. A scattering of cashews, chocolate and extra caramel make it ooey gooey good.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- 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).
- 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.
- 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.
- 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.)
- 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. Garnish with hot fudge sauce and cashews. Store in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 38 g, TransFat 0 g
OOEY-GOOEY STUFFED CUPCAKES
Make and share this Ooey-Gooey Stuffed Cupcakes recipe from Food.com.
Provided by enigmused
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells.
- In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth.
- Divide the batter evenly among the paper muffin-tin liners.
- In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut.
- Drop the cream cheese mixture into the center of the cupcakes.
- Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
- In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
- Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.
- Drizzle chocolate sauce over cupcakes when serving.
Nutrition Facts : Calories 390.8, Fat 29.4, SaturatedFat 18.1, Cholesterol 59.3, Sodium 215.5, Carbohydrate 35.6, Fiber 5.5, Sugar 17.4, Protein 6.7
UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES
These are so good. When inverted onto a rack, all the gooey good stuff is on the top. This recipe makes 12 cupcakes, but my advise is make a double recipe of these delicious cupcakes, they will be gone in a flash!
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease very well, 12 muffin cups.
- In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
- Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
- Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
- In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
- Cream 1/4 cup butter (or shortening if using).
- Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
- Beat in egg and vanilla.
- Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
- Fill the muffin cups 1/2 full with the batter.
- Bake for 20-25 minutes, or until the cupcakes test done.
- Remove from the muffin tins, let cool INVERTED on wire racks.
- In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
- Stir in 2 Tbsp butter; keep warm.
- Spread on the sides of cup-cakes.
- ENJOY!
Nutrition Facts : Calories 383, Fat 20.1, SaturatedFat 10.2, Cholesterol 48.8, Sodium 202.7, Carbohydrate 50.6, Fiber 2.2, Sugar 38.5, Protein 4.9
Tips:
- Use canned pumpkin purée: This is the easiest way to make these cupcakes, and it gives them a smooth, consistent texture.
- Don't overmix the batter: Overmixing can make the cupcakes tough.
- Bake the cupcakes until they are just set: A toothpick inserted into the center of a cupcake should come out with just a few moist crumbs attached.
- Let the cupcakes cool completely before frosting them: This will help the frosting set properly.
- Use a good quality caramel sauce: This will make a big difference in the flavor of the cupcakes.
- Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
These Ooey-Gooey Pumpkin Caramel Cupcakes are the perfect fall treat! They are moist and flavorful, with a delicious caramel filling and a creamy pumpkin frosting. They are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give these cupcakes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love