Bake Sale Caramel Cupcakes
Source of Recipe
The Cake Mix Doctor Returns
Recipe Introduction
What makes caramel frosting on a vanilla cupcake special is its delicious simplicity. And what makes the frosting perfect for bake sales is that it isn't affected by heat or humidity, it travels well without smudging, and most important, everybody likes it.
MAKE AHEAD: Store these cupcakes in a cake saver or under a glass dome at room temperature for up to 5 days or refrigerate for up to 1 week. Freeze the cupcakes, in a cake saver or wrapped in aluminum foil, for up to 3 months. Defrost overnight at room temperature before serving.
22 to 24 cupcakes
List of Ingredients
For the cupcakes
• 1 package (18.25 ounces) plain yellow cake mix
• 3 tablespoons vanilla instant pudding mix
• 1 1/4 cups whole or low-fat milk
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
For the frosting
• 8 tablespoons (1 stick) salted butter
• 1/2 cup packed light brown sugar
• 1/2 cup packed dark brown sugar
• 1/4 cup whole or low-fat milk
• 2 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract Recipe
For the cupcakes: Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 22 or 24 wells of a standard-size cupcake pan with paper liners.
Combine the cake mix, pudding mix, milk, oil, eggs and vanilla extract in the bowl of stand mixer or hand-held electric mixer; beat on low speed for 30 seconds. Stop to scrape down the sides of the bowl Stop the machine and scrape down the sides of the bowl then increase the speed to medium and beat for 1 to 2 minutes.
Spoon or scoop a heaping 1/4 cup of cupcake batter into each paper liner, filling it no more than two-thirds full. Remove any empty liners. Bake for 20 to 25 minutes, until the cupcakes are golden and the tops spring back when lightly pressed with a finger. Transfer the cupcakes (still in the pan) to a wire rack to cool for 5 minutes, then carefully dislodge from the pan; let cool completely on the rack.
Meanwhile, make the frosting: Combine the butter and brown sugars in a heavy-bottomed medium saucepan over medium heat. Cook for about 2 minutes, stirring, until the mixture bubbles, then add the milk and stir to combine. When the mixture bubbles again, remove from the heat.
Add about 1 1/4 cups of the confectioners' sugar and the vanilla extract, whisking until smooth. Add the remaining 3/4 cup confectioners' sugar or as needed, but not so much so that the frosting thickens and hardens. Dip the tops of each cupcake into the frosting while it is warm, then return the cupcakes to the rack (upright) to cool and set. If you want a double coat, let the first coat harden (this will happen within minutes).
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