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Caramel Cinnamon Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Indulgent cinnamon cupcakes made with Betty Crocker™ Super Moist™ French vanilla cake mix and topped with luscious caramel frosting.
Ingredients:
  • 3 eggs
  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • 1 cup milk
  • 1/3 cup butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1 cup cinnamon-flavored baking chips
  • 2 packages (3 oz each) cream cheese, softened
  • 2/3 cup butter, softened
  • 1/4 cup caramel topping
  • 2 1/2 cups powdered sugar
  • Additional caramel topping, if desired
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • In a spacious bowl, combine cake mix, milk, 1/3 cup of melted butter, eggs, and cinnamon. Use an electric mixer on low for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Fold in cinnamon chips and distribute the batter evenly into the muffin cups.
  • Bake for 22 to 24 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from the pans onto cooling racks. Allow to cool completely for about 30 minutes.
  • In a large bowl, mix cream cheese, 2/3 cup butter, and 1/4 cup caramel topping with an electric mixer until fluffy. Gradually add powdered sugar and continue mixing until smooth. Frost cupcakes, drizzle with more caramel topping, and store in the refrigerator covered loosely.

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