Pumpkin Better Than Anything Cupcakes

We had a church pot luck last week and I had to take a dessert. I didn’t know what to make and was looking for something seasonal to make. My husband suggested better than sex cupcakes but I just wasn’t feeling it. I found pumpkin better than anything cake on Pinterest and knew it had to be.

This cake is interesting because it’s really easy and low fat. I worried about them and wasn’t sure how they’d taste but I had a lot of compliments on them and a few requests for the recipe. Here it is.

Pumpkin Better than Anything Cupcakes


1 box white cake mix

1 small can pumpkin (the kind with the spices included)

Preheat oven to 350 degrees F.

Mix together cake mix and pumpkin until smooth. Place liners in muffin tin. Fill tins 3/4 full of cake batter. Bake for 18-20 minutes or until cake springs back when gently pressed.

Cool cupcakes on rack.


1/2 can sweetened condensed milk

1 cup caramel (you can buy it in the bottle or make it)

1 tub cool whip

When cupcakes are cool take a featherweight (or disposable bag) Fill with 1/2 can sweetened condensed milk. Using Wilton tip #3 (or bigger) stick the tip into the cupcake about halfway and squeeze milk into cupcake. When all the cupcakes have been filled put caramel into the featherweight bag. Fill cupcakes like you did with milk.

Put cool whip in piping bag using Wilton tip 2D or 4B pipe cool whip on top.

If you want to make this into a cake instead of cupcakes it works well too. Just put the cake batter into a 9×13 pan. When the cake is cool poke holes in it and pour the milk and caramel on top. Then put the cool whip over it. Top with crushed heath bars if desired.

Homemade Caramel:

2 cups sugar

1/2 can evaporated milk (I used half a cup milk)

1/2 can sweetened condensed milk

1/2 cup unsalted butter

1 teaspoon vanilla

1 cup light corn syrup

Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on medium heat, bring mixture to a rolling boil. Slowly pour milk in as you stir. It takes a while at this point. I thought it would never quite get to the right temperature, but just keep stirring. Slow and steady wins the race, do not raise your temperature. The caramel will turn to a caramel color. Cook to a firm ball stage (Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.) or 240-245 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.
Tip1: have all these ingredients ready and pre measured so you do not burn caramel. It works best with a candy thermometer, nice ones are great, but a cheap one from the grocery store will do the job as well.
Tip2:  once sugar has dissolved to syrup do not re introduce new sugar, it will crystallize.  Keep the sides of your pan and utensils clean.


Note: I found that someone else had done these cupcakes and they said to not use the pumpkin with the spices to only use the plain pumpkin because it wouldn’t work right. I did it with the spices and mine seemed to work.

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  1. Pingback: Better Than… Christmas Cake | Elizabeth Daisy

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