Cinnamon cupcakes that begin with Betty Crocker™ Super Moist™ French vanilla cake mix and end with a luscious caramel frosting - an indulgent dessert treat!
Caramel Cinnamon Cupcakes
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 11
Ingredients
- 1 box Betty Crocker™ Delights Super Moist™ 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
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In 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.
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Step3Bake 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.
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Step4In 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.
Nutrition
Nutrition Facts are not available for this recipe
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