Caramel Filled Cupcakes with Whipped Caramel Frosting Recipe

Ingredients

1 yellow cake mix (I prefer Pillsbury)
3 whole eggs
½ cup water
⅓ cup oil
1 cup sour cream (8 ounces)
1 small box instant vanilla pudding

For the filling:

1 stick butter, melted
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
2 sticks butter
1 cup packed dark brown sugar
⅓ cup heavy cream, or more if needed
16 oz. confectioners’ sugar (~ 4 cups)
1 teaspoon pure vanilla extract

Instructions

1. For the cupcakes, thoroughly mix all ingredients together. Bake at 325° for about 18 minutes.
2. Allow the cupcakes to cool while you make the filling (or use pre-made Caramel sauce from a jar, such as Smuckers). When cool, use an apple corer to remove the center and prepare for filling.
3. To make the filling (if you're not using pre-made), add the butter, brown sugar and milk to a small saucepan. Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat. Remove from heat and stir in the vanilla extract. Allow to cool slightly and it will start to thicken. Spoon it into the cupcake holes.
4. For the frosting, melt the butter in a saucepan over medium heat and add in the brown sugar and cream. Heat until it boils, then remove it from the heat and transfer to a mixing bowl. Slowly add in the confectioners sugar while mixing. Add the vanilla. Continue mixing until the frosting is completely cooled and is whipped up light and fluffy.
5. Frost the cupcakes (I used a large round tip) and enjoy!!

Happy Caking!



Source: Cake Journal

Tweet