Caramel Cupcakes

Name: Caramel Cupcakes
Cuisine: American
Ingredients: 1/2cup Vanilla Cake Mix; 1/2 cup all-purpose flour; 1/4 cup sugar; 1/2 tsp baking powder; 1/2 cup buttermilk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 2 large egg whites; 2 sticks unsalted butter, room temperature; 3 1/2 cups powdered sugar; 1/4 cup caramel sauce (more for drizzle); 1/4 tsp vanilla extract

10 steps

If you love caramel & sweet tooth just as much as I do then you'll for sure love these cupcakes. The cake I made is a enhanced version of a box cake so it has the texture of a box cake but has a less artificial taste, but feel free to make any vanilla cupcake you’d like.

Updated at: Thu, 17 Aug 2023 07:34:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories412 kcal (21%)

Total Fat20.7 g (30%)

Carbs56.2 g (22%)

Sugars48.4 g (54%)

Protein1.9 g (4%)

Sodium74.4 mg (4%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Cake

½ cupVanilla Cake Mix

½ cupall-purpose flour

¼ cupsugar

½ tspbaking powder

½ cupbuttermilk

¼ cupvegetable oil

1 tspvanilla extract

2egg whites

large

Icing

2 sticksunsalted butter

room temperature

3 ½ cupspowdered sugar

¼ cupcaramel sauce

more for drizzle

¼ tspvanilla extract

Instructions

Step 1

Preheat oven to 350f and prepare standard size cupcake pan with liners.

Muffin Pan

Step 2

To a large mixing bowl, whisk together your cake mix, flour, sugar, and baking powder for about 30 seconds. (In a stand mixer, just use the paddle attachment on low)

Bowl

Step 3

To that same bowl, add the rest of your ingredients: the buttermilk, oil, egg whites, and 1tsp vanilla.

vegetable oil¼ cup

Step 4

Mix to combine for a couple seconds, then mix for another 2 minutes. (On a stand mixer, do this on medium speed.)

Step 5

Fill each liner to about 2/3 full.

Step 6

Bake for about 18-22 mins, or until a skewer inserted in the center comes out with a few crumbs attached.

Step 7

Remove from the oven and place cupcake tray on a cooling rack. Let the cupcakes cool completely before you put icing on them.

Step 8

Add the room temp butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.

Bowl

Step 9

Turn the stand mixer to low and slowly add the powdered sugar. Beat until completely incorporated, then add in the salted caramel and 1/4tsp of vanilla. Beat until well-combined and fully incorporated