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

Pumpkin Caramel CupcakesTaste of Home
Servings Prep Time Cook Time
2dozen 25minutes 20minutes + cooling
Servings Prep Time
2dozen 25minutes
Cook Time
20minutes + cooling
Portions: dozen
Portions: dozen
  1. 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.
  2. Fill prepared cups three-fourths full. Bake until a toothpick inserted in centre comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers.
Recipe Notes

Nutrition Facts
1 cupcake: 178 calories, 5g fat (2g saturated fat), 26mg cholesterol, 242mg sodium, 31g carbohydrate (22g sugars, 1g fibre), 2g protein.