CARAMEL CINNAMON CUPCAKES

Caramel Cinnamon Cupcakes image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ 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

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
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.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 270 mg