Name: Salted Caramel Cupcakes
Prep time: 40 min
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 1 stick salted butter; 1 15.25-ounce box yellow cake mix (preferably butter-flavored); 3/4 c. milk; 3 large eggs; 1 tsp. vanilla extract; 1/4 c. jarred salted caramel sauce; 1/4 c. packed light brown sugar; 2 tbsp. heavy cream; 3 sticks salted butter, at room temperature; 1/2 tsp. kosher salt; 3 1/2 c. powdered sugar; 1 tbsp. jarred salted caramel sauce; Caramel corn, for topping (optional)

Step 1For the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Melt the butter in a small skillet over medium heat and cook, stirring occasionally, until brown flecks appear, 4 to 5 minutes. Pour into a large bowl and let cool slightly. Add the cake mix, milk, eggs and vanilla and beat with a mixer on medium speed until smooth, about 2 minutes.

Step 2Divide the batter between the muffin cups and bake until the cupcakes are golden, about 20 minutes. Let cool a few minutes in the pans, then remove the cupcakes to racks to cool completely.

Step 3Cut a slit in the center of each cupcake. Put the caramel sauce in a piping bag and cut off the end of the bag. Gently squeeze the cupcake to open the slit and fill each cupcake with some of the caramel sauce. You can also use a small spoon to drop the sauce into the cupcake slits.

Step 4For the frosting: Combine the brown sugar and heavy cream in a small microwave-safe bowl. Microwave, stirring once or twice, until smooth, about 30 seconds. Set aside to cool. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the powdered sugar, then increase the speed to medium-high and beat until very fluffy, scraping down the bowl occasionally, about 2 minutes. Add the brown sugar–heavy cream mixture and beat well until the frosting is smooth and light.

Step 5Drizzle the salted caramel sauce around the inside of another piping bag, then fill with the frosting. Cut off the end of the bag and pipe the frosting onto the cupcakes. Top with caramel corn, if desired.

Salted Caramel Cupcakes

Ingredients

CUPCAKES

FROSTING

Directions

Desserts