Gooey Butter Cupcakes

This is a guest post from my my friend, Ronne Rock, aka ‘the Queen of Cupcakes.’  I lived on my mom’s gooey cake in high school. Loved it. Thought nothing could top it. Until now … Gooey Butter Cupcakes! Gracious. From the Queen herself. Enjoy!

When I die, I want cotton candy served at my funeral.

Actually, that has nothing to do with the magic Gooey Butter Cupcakes I made for some great college students from Pinecove Camps who were staying at our home. I just wanted to make sure it was written down in case my family forgets. Gosh, I love cotton candy (it’s a fat-free food, you know).

Now, fat-free can’t be used to describe these amazing cupcakes.  They are chock-full of rich butter and cream cheese. I call them “magic” because they disappear as quickly as they’re made. In fact, one of the college students ate two for a pre-breakfast snack, and then had another one for post-breakfast dessert. Whether served plain, or topped with fresh fruit, these treats make a heart happy.

My inspiration comes from Paula Deen, since no one knows butter better than her.  With just a few quick modifications to a traditional cake recipe, Gooey Butter Cupcakes are born!

Gooey Butter Cupcakes (makes 24)

Cake Layer:
1 18.25 oz package yellow cake mix
1 egg
½ cup butter, melted
1-8 oz package cream cheese, softened
2 eggs
1 teaspoon vanilla (I use Mexican vanilla for a more robust flavor)
½ cup butter, melted
2 cups powdered sugar

Preheat oven to 350. Combine cake mix, egg and butter, and mix well with an electric mixer. Using a tablespoon scoop or spoon, place one tablespoon of mixture in the bottom of muffin tins lined with cupcake wrappers. Press the mixture down slightly to cover the bottom of the wrapper.

In a separate bowl, beat cream cheese, eggs, vanilla and butter together until smooth and fluffy. Add powdered sugar and mix well. Spoon approximately 2 tablespoons mixture over the cake layer in each wrapper.

Bake approximately 30-40 minutes or until cakes are puffed and golden brown. The centers will remain slightly gooey. Remove from oven and allow the cupcakes to cool thoroughly on cooling rack (unless you’re like me – then one will always make to a plate long before it’s cool).  Serve and smile!