These salted caramel cupcakes are topped with a rich salted dulce de leche caramel frosting and happen to be the perfect virtual baby shower treat for my blogging friend Jenny of Picky Palate.
Recipe by: tidymom.net
Salted Caramel Cupcakes Recipe
Yield: 24 cupcakes
INGREDIENTS:
For Caramel Cupcakes
1 box Duncan Hines Signature Caramel Cake Mix* (or Butter Cake Mix or Duncan Hines French Vanilla Cake Mix with half a cup of caramel sauce)
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) cream cheese, softened
1/2 cup butter, softened
1 cup dulce de leche caramel
7-8 cups powdered sugar, sifted
fleur de sel
DIRECTIONS:
For 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. READ MORE