Caramel-filled Cupcakes with Vanilla Bean Frosting
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- duncan hines butter recipe golden cake mix
- smuckers caramel topping (found with ice cream toppings)
- stick butter
- 3 oz
- cream cheese
- vanilla bean (1 t. vanilla extract may be substituted)
- 2-3 Tbsp
- 4 c
- powdered sugar
1Line cupcake pans with paper liners and spray with cooking spray. Make cupcakes according to package directions for cake mix.
2Remove from oven and cool for about 10 min. Then using a melon-baller, scoop out the top of each cupcake (reserving the tops), and fill with about a teaspoon of the caramel topping. Replace the tops you had scooped out and press slightly back into place.
Cream butter and cream cheese until smooth. Split the vanilla bean and scrape out the seeds; add to butter (if using extract, add instead). Then add powdered sugar 1 cup at a time, alternating with a tablespoon of the cream. Mix until creamy consistency. Add to piping bag and frost cupcakes or frost smoothly with a spatula. Drizzle tops with more caramel, if desired.