Caramel Butter Pecan Cupcakes **Only 4 ingredients!**
Caramel Butter Pecan Cupcakes
Ingredients:
1) Butter Pecan Cake mix (Found mine at Walmart)
2) 1/4 to 1/2 cup Water
3) 15 ounce can of pumpkin
4) Caramel chips
Instructions:
1) Mix together pumpkin and dry cake mix. (READ: DO NOT ADD THE OIL/EGG/WATER)
2) Add in water until desired consistency. Less for denser cupcakes. I used 1/4 + 1/8 cup water.
3) Fill cupcake tins 1/2 to 3/4 of the way full. These are dense cupcake and do not rise as much as a traditional cupcake.
4) Bake at 350 degrees for about 20 min or until a toothpick inserted in the middle comes out clean!
5) While cooling sprinkle about 6 chips of caramel on top so that it will melt while the cupcake cools!
ENJOY!
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5 Comments
Kim (@zurichnee)
This looks so yummy! How many cupcakes did you make and do you know how many points these are?
Tonia
Do you have points for this? It looks fantastic
hodgkiss1122
I don’t. Sorry. I try not to give a point count, because someone generally thinks I am wrong. I think others might have calculated it with my regular chocolate chip ones at 3-4 pp points for a regular sized muffin. For minis I know it is 1 pp. Happy eating!
jen
do the caramels harden up once cooled on top of the cupcakes?
hodgkiss1122
Not really hard… they are still chewy, but not gooey… make sense?? lol