This easy recipe for sweat cream-frosted creme brulee cupcakes is made with an ordinary box of white cake mix that's dressed up with the addition of caramel topping.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
291 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Step 2
Mix cake mix, water, caramel topping, oil, eggs, and 2 teaspoons vanilla extract in large bowl with mixer on medium speed or beat vigorously by hand, about 2 minutes. Spoon batter into the prepared muffin cups.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Step 4
Meanwhile, mix whipping cream and brown sugar together with an electric mixer until sugar has dissolved. Add remaining 1 teaspoon vanilla and continue mixing until peaks appear in the cream.
Step 5
Frost cooled cupcakes and sprinkle with turbinado sugar.
Ingredients
3 large eggs
1 (16.25 ounce) package white cake mix
3 teaspoons vanilla extract, divided
2 pints heavy whipping cream
1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste
