caramel-filled cupcakes with vanilla bean frosting

How To Make caramel-filled cupcakes with vanilla bean frosting

• 1

  Line cupcake pans with paper liners and spray with cooking spray. Make cupcakes according to package directions for cake mix.
• 2

  Remove from oven and cool for about 10 min. Then using a melon-baller, scoop out the top of each cupcake (reserving the tops), and fill with about a teaspoon of the caramel topping. Replace the tops you had scooped out and press slightly back into place.
• 3

  Make Frosting: Cream butter and cream cheese until smooth. Split the vanilla bean and scrape out the seeds; add to butter (if using extract, add instead). Then add powdered sugar 1 cup at a time, alternating with a tablespoon of the cream. Mix until creamy consistency. Add to piping bag and frost cupcakes or frost smoothly with a spatula. Drizzle tops with more caramel, if desired.
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