Caramel Cinnamon Cupcakes

Caramel Cinnamon Cupcakes

Cinnamon cupcakes that begin with Betty Crocker® SuperMoist® French vanilla cake mix and end with a luscious caramel frosting - an indulgent dessert treat!

Prep Time

20

Minutes

Total Time

1:25

Hr:Mins

Makes

24

servings

1
box Betty Crocker® SuperMoist® French vanilla cake mix
1
cup milk
1/3
cup butter, softened
3
eggs
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
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. 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.
  3. 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.
  4. 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. Drizzle with additional caramel topping. Store loosely covered in refrigerator.
Makes 24 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • Total Fat 14g
      • (Saturated Fat 9g,),
    • Sodium 270mg;
    • Total Carbohydrate 39g
      • (Dietary Fiber 0g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 2 Other Carbohydrate;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.