Mini Caramel Streusel Cakes
Miniature cakes with a caramel filling.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 24 cakes
- 1 (18.25 oz.) box yellow cake mix, divided
- 1/2 cup brown sugar divided
- 2 teaspoons cinnamon divided
- 1/2 cup unsalted butter melted; divided
- 4 ounces cream cheese softened
- 3 tablespoons milk
- 2 large eggs
- 1 cup caramel bits
Preheat oven to 350 degrees F. Spray mini muffin pan(s) with nonstick spray including top of pan.
In small bowl mix together 1 cup of cake mix, 3 tablespoons brown sugar, and 1 teaspoon cinnamon until combined. Mix in 3 tablespoons of melted butter until crumbly. Set aside.
In a large bowl best together the rest of the cake mix (about 2 1/2 cups), 5 tablespoons brown sugar, 1 teaspoon cinnamon, 5 tablespoons butter, cream cheese, milk, and eggs with an electric mixer until just combined.
Spoon half of cake batter into mini-muffin pan. Sprinkle caramel bits on top of batter trying to keep the caramel bits in center of each cake. Cover caramel with remaining cake batter, then sprinkle crumb mixture on top (carefully push down on the crumb mixture so that it sticks to the batter).
Bake at 350 degrees F for about 15-20 minutes. Cool slightly then remove from pan and cool completely on wire racks. You may need to run a knife around the edges to get the cakes to pop out.
SNAPPY TIPS: Be sure to spray the top of the pan because these little cakes will expand over the sides a little to form a top like a muffin. If you want smaller cakes, use less batter for each one and use a second pan or bake in batches to make more cakes.
SNAPPY SUBSTITUTIONS: I used lowfat cream cheese and skim milk because that’s what I had on hand, but I’m sure regular cream cheese or a higher fat content milk would work fine. Instead of cinnamon you could use any kind of spice mixture such as apple /pumpkin pie spice, allspice, nutmeg, cardamom, etc.