These caramel cupcakes are topped with a rich salted dulce de leche caramel frosting!!
|Recipe and image via Tidy Mom|
Salted Caramel Cupcakes Yield: 24 regular size cupcakes + 12 mini cupcakes Ingredients For Caramel Cupcakes
1 box Duncan Hines Signature Caramel Cake
Mix 3 eggs
1/2 cup butter,
melted 1/2 cup Coffee-Mate Caramel Macchiato creamer
1/2 cup water
For Salted Caramel Frosting
1 8 ounce block cream cheese,
softened 1/2 cup butter,
softened 1 cup Nestle la lechera dulce de leche caramel
7-8 cups Powdered Sugar, sifted fleur de sel
Instructions For Caramel Cupcakes Heat oven to 350° and line cupcake pans with cupcake papers. In a large bowl, using electric mixer, combine cake mix, eggs, butter, cream and water for 1 minute on low. Scrap sides, then mix on high for 1 minute. Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes (10 minutes for mini cupcakes) or until toothpick inserted into the center cupcakes comes out clean. Let cupcakes cool completely before frosting. Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.
For Salted Caramel Cream Cheese Frosting Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. Add the caramel and mix until fully incorporated. Slowly add powdered sugar 1 cup at a time and blend on low speed until combined and desired consistency (you want your frosting pretty thick). Increase to medium speed and beat until it begins to get fluffy.(about 1 minute) Pipe caramel frosting on top of cupcakes with an extra large round pastry tip Drizzle frosting with caramel Lightly garnish with fleur de sel