Every year my dad tells us that all he wants for his birthday are some Baby Ruth candy bars so I thought this year I’d kick it up a notch and make some super, easy Baby Ruth Cupcakes to celebrate his birthday. These cupcakes were absolutely amazing with their Baby Ruth filling and Almond Buttercream frosting topped with caramel sauce and a Baby Ruth candy.
Baby Ruth Cupcakes
The caramel sauce over the Almond Buttercream frosting was a must after the success of my Apple Pie Cupcakes. I knew that Riley would devour the frosting. It’s not too grown up like my Blueberry Lemonade Cupcakes were. The Baby Ruth in the center was inspired by my Chocolate PB&J Cupcakes and worked like a charm. A deliciously sweet charm that is!
I used Betty Crocker’s yellow cake mix for the inside of my cupcakes. I filled the cupcake liner with about 2 tablespoons of cake batter and then pressed 1/2 of a Fun Size Baby Ruth candy into the center. Finally, I dropped another tablespoon of cake batter to cover the candy to fill the liners about 2/3 of the way full. I baked the cupcakes according to the box directions, which was 18-22 minutes. I made sure to stick a toothpick in to see that it came out clean before pulling the cupcakes from the oven.
I frosted the cupcakes with Almond Buttercream using my 1A tip to form a rose shape out of the frosting. I then topped it with caramel sauce and 1/2 of a Fun Size Baby Ruth candy. I didn’t need to push the candy down in the center of the cupcake as far down into the batter as I did, but they still came out fabulous!
- Yellow Cake
- Betty Crocker’s Super Moist Yellow Cake Mix
- 1 1/4 cups water
- 1/3 cup softened butter
- 3 eggs
- Bag of Fun Size Baby Ruth Candies
- Almond Buttercream Frosting
- 1 cup solid white vegetable shortening
- 1 teaspoon Almond extract
- 2 tablespoons water
- 3 cups confectioner sugar
- 1 tablespoon Wilton’s Meringue Powder
- Caramel Sauce
- 20 caramel squares
- 1/2 cup milk
- Preheat the oven to 350 F. Line cupcake tins with 24 cupcake liners.
- Combine Betty Crocker’s cake mix with eggs, butter, and water and beat together.
- Place 2 tablespoons of cake batter into cupcake liners.
- Place 1/2 a Fun Size Baby Ruth candy into each cupcake.
- Cover the candy with a tablespoon of cake batter.
- Cook for 18-22 minutes or until a toothpick comes out clean from the center of the cupcake.
- While the cupcakes bake prepare the Almond Buttercream frosting by beating the vegetable shortening, almond extract, meringue powder, water and slowly mix in the confectioner’s sugar until all 3 cups of sugar are added.
- For the caramel sauce, melt 20 caramels mixed with 1/2 cup of milk in a saucepan over medium-high heat until the sauce is smooth.
- Frost the cupcakes once they are cool with the Almond Buttercream frosting.
- Drizzle the caramel sauce over the frosting and top with 1/2 of a Fun Size Baby Ruth candy.
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Mary Beth @ Cupcakes and Crinoline
Happy Monday, Jenny!
I just wanted to let you know that these delicious (calling my name) cupcakes will be featured tonight at Project Inspire{d}.
Have a wonderful week,
Mary Beth
Jenny Melrose
So excited! Thanks so much Mary Beth.
Paula-Riverton Housewives
These cupcakes look amazing! We’d love for you to link them up at our party! http://www.housewivesofriverton.com/2013/02/riverton-housewives-round-up-54.html
Donna @ The Slow Roasted Italian
How fun Jenny! Love these cupcakes. Thank you for linking up at our Ladies Night Celebration . We hope you come back this week and share your favorite cocktails, appetizers and treats!!!
Melanie {Reasons To Skip The Housework}
Oh my goodness…these look so yummy! Make sure you’ve gotten them linked up at my party that’s still up and running!
Melanie Reasons To Skip The Housework
Lindsey
Yum! Pinning. I love how the candy just falls to the bottom and is a surprise when you bite into it! 🙂
Cindy
These look great! Where do you find the frosting though? Or do you make that? Thank you!
Jenny Melrose
Cindy, The recipe for the Almond Buttercream Frosting is included in the list of ingredients and the steps to take to make the cupcakes. The icing is well worth the work of doing it yourself, rather than buying your own.
Jenn
Oh my! Those look DELCIOUS!!!! My kids thank-you! 🙂
Jill @ Create.Craft.Love.
These are making my mouth water! Pinning!
Jenny Melrose
Thank you! Hugs!
Randi - Dukes and Duchesses
Those look SO good, Jenny! Love the topping!
Jenny Melrose
Thanks so much Randi! It killed me not to eat more than one at a time.
Meredith @ Wait Til Your Father Gets Home
I did this with our leftover Halloween candy last year!! YUM!!
Jenny Melrose
It has me thinking of all the possibilites out there. Hehe! I don’t think my pregnancy cravings for sugar are helping either.
angie
these sound so yummy love the bit at the bottom
come see what i shared at http://shopannies.blogspot.com
Vicky @ Mess For Less
Those looks great! I bet they would work well with other bite sized candy as well.
Amber @ Dessert Now, Dinner Later!
Oh my word, I am glad these are not in my kitchen right now b/c I would gobble them up! They look amazing! Would love for you to come share this & any other recipes over at Sweet & Savory Saturdays! http://dessertnowdinnerlater.blogspot.com/2013/02/sweet-savory-saturdays-1.html
Hope to see you there!
~Amber @ Dessert Now, Dinner Later!
Jenn
I love Baby Ruths and I don’t see much of them in baking. Your cupcakes look amazing, especially that frosting.
Jenny Melrose
Thanks so much Jenn.
Dorothy @ Crazy for Crust
Oh my gosh Jenny. I’m swooning over these. My mouth is seriously watering!
Jenny Melrose
You are too sweet Dorothy! You know that means a ton to me coming from you because every recipe you create does that to me. 🙂