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Vanilla Cupcakes with Caramel Sea Salt Frosting
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Prep Time:
25 minutes
Total Time:
1 hour 55 minutes
Indulge in gluten-free vanilla cupcakes topped with a delightful sweet and salty frosting.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • 1/2 cup butter, softened
  • 2/3 cup water
  • 2 teaspoons pure vanilla
  • 3 eggs
  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla
  • 1 cup gluten-free powdered sugar
  • 1/4 teaspoon coarse sea salt
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and line 12 regular-size muffin cups with paper baking cups.
  • In a large bowl, blend cupcake ingredients with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly into muffin cups.
  • Bake for 18-23 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then remove from pan to a cooling rack. Cool completely for about 1 hour before serving.
  • In a 2-quart heavy saucepan, melt 1/4 cup butter over medium heat. Whisk in brown sugar until well combined. Bring to a boil while stirring constantly. Add milk and bring to a boil again. Remove from heat and let it cool until lukewarm, approximately 30 minutes. Mix in 1/2 teaspoon vanilla, then gradually add powdered sugar until the frosting reaches a spreadable consistency (add more milk if needed). Frost your cupcakes and top with a sprinkle of sea salt.

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