Caramel Cinnamon Cupcakes

Name: Caramel Cinnamon Cupcakes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: American
Ingredients: 158 milliliters butter, softened; 59 milliliters caramel topping; 170 grams packages each) cream cheese, softened; 3 eggs; 1 teaspoons ground cinnamon; 237 milliliters milk; 237 milliliters cinnamon-flavored baking chips; 591 milliliters powdered sugar; 1 box Betty Crocker® SuperMoist® French vanilla cake mix

The recipe Caramel Cinnamon Cupcakes could satisfy your American craving in about 1 hour and 25 minutes. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 272 calories. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of eggs, caramel topping, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Cinnamon

Cake Mix

Butter

Egg

Milk

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Caramel Sauce