Real Recipes From Real Home Cooks ®

caramel-filled cupcakes with vanilla bean frosting

(2 ratings)
Recipe by
Stacy Gray
Newnan, GA

Decadent and delicious! Bring your sweet tooth!

(2 ratings)
yield 12 -24
prep time 40 Min
cook time 25 Min

Ingredients For caramel-filled cupcakes with vanilla bean frosting

  • duncan hines butter recipe golden cake mix
  • smuckers caramel topping (found with ice cream toppings)
  • 1
    stick butter
  • 3 oz
    cream cheese
  • 1
    vanilla bean (1 t. vanilla extract may be substituted)
  • 2-3 Tbsp
  • 4 c
    powdered sugar

How To Make caramel-filled cupcakes with vanilla bean frosting

  • 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.

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