By Eat More Chocolate Team Cake & Cupcakes Birthday Baking
April 23, 2015
These caramel cupcakes are topped with a rich salted dulce de leche caramel frosting.
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
1 box Duncan Hines Signature Caramel Cake Mix
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