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Mini Salted Caramel Cupcakes

Mini Salted Caramel Cupcakes


7 cups water, cool (approximately 72°F)

5 lbs. prepared yellow cake mix

9 ½ cups prepared vanilla crème frosting

190 mini pretzels

4 cups prepared caramel topping

  1. Prepare cake batter according to package directions. Deposit using #40 scoop into greased or paper-lined muffin pans.

  2. Bake at 350°F in a standard oven for 16-20 minutes. OR, bake at 300°F in a convection oven for 12-16 minutes. If using convection oven, rotate pans one-half turn after 6 minutes.

  3. Fill a large pastry bag with a star tip with the vanilla icing.

  4. Pipe ½ oz. of icing onto completely cooled cupcakes.

  5. Place 1 pretzel twist onto each iced cupcake.

  6. Drizzle with caramel topping and serve. (Variation: For Salty Caramel Nut Cupcakes, replace the pretzels with ½ tsp. chopped salted nuts.)
    Photo and Recipe: General Mills Foodservice

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