Caramel-filled Cupcakes With Vanilla Bean Frosting Recipe

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Caramel-filled Cupcakes with Vanilla Bean Frosting

Stacy Gray

By
@noshrinkjustbake

Decadent and delicious! Bring your sweet tooth!


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Comments:

Serves:

12-24

Prep:

40 Min

Cook:

25 Min

Ingredients

FOR CUPCAKES:

duncan hines butter recipe golden cake mix
smuckers caramel topping (found with ice cream toppings)

FOR FROSTING:

1
stick butter
3 oz
cream cheese
1
vanilla bean (1 t. vanilla extract may be substituted)
2-3 Tbsp
cream
4 c
powdered sugar

Directions Step-By-Step

1
Line cupcake pans with paper liners and spray with cooking spray. Make cupcakes according to package directions for cake mix.
2
Remove 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.
3
Make Frosting:
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.

About this Recipe

Course/Dish: Cakes
Hashtags: #butter, #caramel, #Vanilla