Spice Cupcakes with Dulce de Leche Filling and Cinnamon Frosting
Tender spice cupcakes enhanced with pumpkin puree get a luxurious surprise of dulce de leche filling and topped with cinnamon cream cheese frosting. Perfect for fall gatherings or when you want to impress with minimal effort. The pumpkin adds moisture while the warm spices create cozy comfort flavors that pair beautifully with the rich caramel center.
Ingredients
- 1 box Betty Crocker Delights Super Moist Spice Cake Mix
- 1 cup water
- ½ cup vegetable oil
- ⅓ cup canned pumpkin puree
- 3 eggs
- 1 can (13.4 oz) dulce de lechecaramel sauce1:1similar sweetness
filling alternative
- chopped pecans, for topping(optional)
- 1 tub (16 oz) Betty Crocker Rich & Creamy Cream Cheese Frostingbuttercream frosting1:1different texture
frosting swap
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
Instructions
- 1
Heat oven to 375°F or 350°F if using dark or non-stick tin and line 2 muffin tins with paper baking cups
- 2
Beat cake mix, water, oil, pumpkin puree and eggs on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping bowl sides occasionally
- 3
Divide batter among baking cups, filling about 2/3 full
- 4
Bake 15 minutes until toothpick inserted in center comes out clean
- 5
Cool 5 minutes in muffin tin, then transfer to cooling rack to cool completely
- 6
Carefully hollow out centers of each cooled cupcake
- 7
Fill each hollow with dulce de leche
- 8
Beat frosting, brown sugar and cinnamon until combined and smooth
- 9
Frost cupcake tops and sprinkle with pecans if desired
Tips
Use a small spoon or cupcake corer to hollow out centers, being careful not to break through the bottom of the cupcakes.
For neater filling, transfer dulce de leche to a piping bag or squeeze bottle for easy dispensing into the hollowed centers.
Let cupcakes cool completely before filling to prevent the dulce de leche from melting and becoming messy.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days due to cream cheese frosting.
Cupcakes can be baked and cooled 1 day ahead. Fill and frost day of serving for best texture.
Serve at room temperature for best flavor. Remove from refrigerator 30 minutes before serving if chilled.
Common Mistakes
Let cupcakes cool completely before filling to avoid melting the dulce de leche and creating a mess.
Don't overfill the hollowed centers to prevent filling from leaking out when frosting.
Substitutions
boxed mix substitute
filling alternative
frosting swap
FAQ
Can I make these without the pumpkin puree?
Yes, replace the pumpkin with an equal amount of water or milk. The cupcakes will be slightly less moist but still delicious.
What if I don't have dulce de leche?
Use thick caramel sauce, Nutella, or even jam as filling alternatives. Make sure the consistency is thick enough not to leak out.
How long do these cupcakes keep?
Store covered at room temperature for 2 days or refrigerate up to 5 days. The cream cheese frosting requires refrigeration in warm weather.