CARAMEL PUDDING PUMPKIN CUPCAKES (HUNGRY GIRL)
Directly from Hungrygirl.com Flexible for vegans, adaptable for IBD sufferers & diabetics (I.E. my house) Easily doubled
Provided by DustyandSarah
Categories Dessert
Time 22m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
- Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
- Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
- Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
- Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
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HERMIE ROSE UMBAO
[email protected]These cupcakes were a bit too sweet for my taste, but I still enjoyed them. I think I'll try reducing the amount of sugar next time.
Bonani Mtshali
[email protected]I made these cupcakes for my Thanksgiving dinner and they were a huge hit! Everyone raved about them.
Saturday Hope
[email protected]I'm not a big fan of pumpkin, but these cupcakes were surprisingly delicious! The caramel pudding filling is amazing.
Lila Baral
[email protected]These cupcakes were amazing! The perfect combination of pumpkin and caramel.
Adaramola Mary
[email protected]These cupcakes were a bit too dry for my taste. I think I'll try adding some extra milk or yogurt next time.
ghabash ghabash
[email protected]I substituted gluten-free flour and dairy-free milk and the cupcakes still turned out great!
Tika Rai
[email protected]These cupcakes were easy to make and turned out beautifully. I will definitely be making them again.
Shahzaib Sultan
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
Imran Mia
[email protected]These cupcakes were delicious! The pumpkin and caramel flavors were perfect together.
Paul Gabriel
[email protected]I had some trouble getting the cupcakes to rise properly. I think I might have overmixed the batter.
Mutaki Saulo
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time.
Sarah Harris
[email protected]I followed the recipe exactly and the cupcakes turned out great! They were light and fluffy with a moist crumb. The caramel pudding filling was also delicious.
YASIR RAJPUT
[email protected]These cupcakes are the perfect fall treat! The pumpkin flavor is subtle and the caramel pudding filling is creamy and delicious. I would definitely recommend them.
MD Ashokur Raham Shahin
[email protected]I made these cupcakes for my kids' Halloween party and they loved them! They were so easy to make and turned out looking festive and fun.
Rodrigo Barrera
[email protected]These cupcakes were a hit at my fall party! The pumpkin and caramel flavors were perfectly balanced, and the cupcakes were moist and fluffy. I'll definitely be making these again.