Prep Time: 20 Minutes
Cooking Time: Bake 20 Minutes
April/May 2019 Dig In Recipes
DirectionsNote: Wash hands with soap and water.
1. Preheat oven to 350 F. Line 24 regular-sized muffin tins with cupcake liners; set aside.
2. In a large bowl, combine cake mix, milk,1/2 cup caramel syrup, egg whites, egg, melted butter and 1 teaspoon vanilla; mix well.
3. Pour batter into cupcake liners, filling them half full. Bake for 20 minutes or until puffed and firm in the center and light golden brown on top; let cool.
4. In a large bowl using an electric mixer on medium speed, cream butter until light and fluffy. Add powdered sugar, cream and remaining vanilla and caramel syrup; beat on low speed until combined, scraping down sides of bowl. Increase speed to medium and beat for 5-6 minutes or until light and fluffy. Frost cupcakes using a piping bag with an open piping tip and decorate as desired.
Nutrition FactsNutrition Information Per Serving Calories: 352 (Calories from Fat: 162)
Total Fat: 18g (Saturated Fat: 11g)
Total Carbohydrates: 47g (Dietary Fiber: 1g