Vanilla Bean Cupcakes w/ Salted Caramel Cream Cheese Frosting

easter extra something

Every time I receive my new “goodie box” from Raley’s Something Extra Try-It program, I get giddy with excitement!  The newest one takes the cake, literally!

As soon as I saw the cute Easter Bunny cupcake papers, I knew I needed to hold of until Easter to make try these cupcakes!

I was very impressed with the richness of the boxed cake mix.  It tasted like it was from scratch.  The frosting recipe was decedent and had a perfect balance of sweet and salty.  I served them at a party and brought them to Easter dinner, and had nooooo complaints.

My only compliant would be that the frosting yields double what was needed to pipe onto the 15 cupcakes the mix made.  So I would say if you were making a layer cake- use the recipe below.  If you are making cupcakes, cut it in half. I can’t wait to try the Meyer Lemon cake mix next. Mmmmm…



Salted Caramel and Cream Cheese Frosting

Salted Caramel

1/2 cup heavy cream
6 tbsp. brown sugar
2 tbsp. butter
1 tsp. vanilla
Generous pinch sea salt

Cream Cheese Frosting

6 oz. cream cheese, at room temperature
¼ cup butter, at room temperature
1 tsp. vanilla
3 cups powdered sugar

  1. To prepare caramel, bring cream, brown sugar and butter to a boil in a small saucepan. Reduce heat and keep at a low boil for 10 minutes, stirring occasionally. Stir in vanilla and salt and transfer to a small bowl; cover and chill.
  2. To prepare frosting, beat cream cheese, butter, vanilla and 3/4 of the caramel together until light and fluffy. Slowly beat in powdered sugar until smooth.
  3. Spread over cupcakes and drizzle with remaining caramel, warming for a few seconds in the microwave if too thick. Add a small sprinkle of sea salt to each cupcake.

One thought on “Vanilla Bean Cupcakes w/ Salted Caramel Cream Cheese Frosting

  1. Pingback: 52+ New Recipes To Try | Eat, Drink, and Be Snarky

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