(Caramel) Vanilla Caramel Cupcakes

By MarieR

Ingredients

• 1 1 (9-inch) cake
• 1 1 1 cup butter, softened
• 1 1 1 cup sugar
• 1 1 jar 1 (12-ounce) jar caramel topping*
• 1 1 1 teaspoon vanilla extract
• 6 6 6 large eggs
• 2 1/2 2 1/2 1/2 cups all-purpose flour
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup sour cream
• Vanilla Bean Frosting (recipe follows)
• Garnish: white cake sparkles**
• Vanilla Bean Frosting
• 51/2 about 51/2 cups
• 1 1 1 cup butter, softened
• 2 2 packages 2 (8-ounce) packages cream cheese, softened
• 1 1 1 vanilla bean, split lengthwise and scraped, seeds reserved
• 1/2 1/2 1/2 teaspoon vanilla extract
• 5 5 5 cups confectioners' sugar, sifted
• 1 1 1 . In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth. Add vanilla bean seeds and vanilla extract, beating until
• MORE Is MERRIER- - -24 Cupcakes

Details

Servings 10
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 350°. Spray 3 (9-inch)
round cake pans with nonstick baking
spray with flour.
2. In a large bowl, combine butter, sugar,
and caramel topping. Beat at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.
3. In s medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Spoon batter into prepared pans. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake from pans, and let cool completely on wire racks.
4. Spread Vanilla Bean Frosting between layers and on top and sides of cake. Garnish with white cake sparkles, if desired.

*For testing purposes, we used Smucker's Hot Caramel Topping. ** White cake sparkles are available where Wilton products are sold or at wilton.com.
Note: This is a moist cake. To make the frosting process easier, prepare the cake layers ahead of time, and freeze them; I then frost.

With this recipe, you can have your cake and eat cupcakes, too!