Salted Caramel Cupcakes

By Eat More Chocolate Team      

April 23, 2015

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These caramel cupcakes are topped with a rich salted dulce de leche caramel frosting.

  • Yields: 24 Regular size cupcakes + 12 Mini cupcakes


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


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 liquid 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