Caramel Cupcakes From Cake Mix Recipes

CARAMEL CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
• Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine.
• Place the butter in another medium bowl and beat with an electric mixer set to medium until very smooth and creamy. Gradually beat in the sugar. Continue beating for 3 to 4 minutes, until very light and fluffy.
• Beat in the egg yolks 1 at a time, then beat in the vanilla.
• Use a rubber spatula to mix in the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Mix until just smooth.
• Divide batter evenly among the prepared muffin cups, filling each cup a little more than half full. Bake 16 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. (Or use an electric mixer and a large mixing bowl.) Add 3 cups of the powdered sugar and mix on low to combine.
• Add 1/2 cup of the caramel sauce, the vanilla, and salt, then turn mixer to medium and mix until smooth.
• If frosting is too thin, add additional powdered sugar. If it's too thick, add milk. Set frosting aside.
• Use a small paring knife to cut a hole about 1 inch wide and a scant 1 inch deep in each of the cupcakes. Reserve the cake you cut out of the holes.
• Pipe or spoon about 1 1/2 teaspoons of caramel sauce into each hole. Trim the cake you removed from the holes so it will fit over the caramel as a sort of plug, then replace the plug in the hole.
• Frost cupcakes as desired, then refrigerate for 20 to 30 minutes to set the frosting. Drizzle with caramel sauce and serve.

CARAMEL CUPCAKES

Steps:

• Pre-heat your oven to 180ºC/160ºC fan.
• Place your cupcakes cases into a muffin tin.
• Put all of the ingredients into a large bowl (165g self-raising flour, 165g soft margarine, 3 large eggs, 165g soft light brown sugar, ¼ tsp vanilla extract, 150g caramel sauce) and mix until fully combined (you can do this by hand or using an electric mixer on a low speed).
• Evenly distribute the cake mixture into the 12 cupcake cases.
• Cook for 18-20 minutes until a skewer inserted into the middle comes out clean.
• Once cooked, place onto a cooling rack and allow to cool completely.

CARAMEL SPICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In 2-quart saucepan, heat brown sugar, whipping cream and butter to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Add powdered sugar; stir with wooden spoon until spreadable. Frost cupcakes. Sprinkle with 1/2 teaspoon apple pie spice.

GOLDEN CARAMEL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
• In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
• Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
• Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

CARAMEL CINNAMON CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups.
• Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.