Caramel Cupcakes

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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)

Step 3

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

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.

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

Step 10

Pipe onto cupcakes and drizzle remaining salted caramel over frosted cupcakes. And you're done :)