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START WITH FROSTING!! Preheat oven to 350°F. Line
two 12-cupcake pans with liners. Set aside.
Using a stand or hand held electric mixer on
medium speed, beat together the cake mix, pudding
mix, eggs, oil, milk and sour cream. Beat until
well combined, about 2 minutes.
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Scoop the batter evenly into cupcake liners. I got
20 cupcakes using 1/4 cup measuring cup to spoon
into the liners.
Bake for 20 to 25 minutes, or until a toothpick
inserted in the center comes out clean. Remove the
cupcakes from the tin and let cool.
Once fully cooled, frost cupcakes with salted
caramel frosting and garnish with a pretzel twist.
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