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Peanut Butter Caramel Cupcakes

Servings 24 Cupcakes

Ingredients

Cake:

  • 1 box White Cake mix
  • 3 eggs
  • 1/3 C. oil
  • 1 Tbsp. vanilla extract
  • 1 C. buttermilk or milk
  • 1/2 C. sour cream or plain yogurt

Peanut Butter Frosting:

  • 1/2 C. Butter softened
  • 1/2 C. smooth peanut butter
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • 2-3 1/2 C. powdered sugar

Peanuts and Caramel to decorate

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl combine eggs, oil, vanilla extract, milk and sour cream.
  4. 4. Add cake mix and stir until smooth.
  5. 5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
  6. 6. Frosting: Beat butter and peanut butter. Add milk and vanilla extract and beat again. Slowly add powdered sugar until you reach your desired consistency.
  7. 7. Pipe onto cooled cupcakes and top with peanut and caramel.

Recipe Notes

You can also sprinkle with coarse salt for a salted caramel flare!