Monday, May 12, 2014

Salted Caramel Cupcakes

Okay, so I know salted caramel is super trendy right now - and with good reason. I know for me, personally, I just can't get enough of it. I'm the kind of person who doesn't like things too sweet (I know I'm mostly alone in this) - so I like to find the combination of sweet & savory perfect. Like Junior Mints in your movie theater popcorn (if you haven't tried this yet, please do so now).

Salted Caramel Cupcakes
1 box Betty Crocker butter pecan cake mix (if you can't find any, use yellow)
3 eggs
1 stick melted butter, cooled
1/2 c water
1/2 c caramel macchiato creamer (preferably Coffee-Mate brand)

1 pkg cream cheese, softened
2 cans Nestle dulce de leche caramel (Look in the hispanic aisle. See pic for reference.)
5-6 cups powdered sugar
1 stick butter, softened
Sea salt (make sure it's chunky)

1. Preheat oven to 325 degrees. Line cupcake pan with liners. Mix together all cupcake ingredients on low for one minute. Scrape sides, turn mixer to medium, and beat for 4 minutes.

2. Pour cupcakes into liners (somewhere between 1/2 and 2/3 full). Bake cupcakes for 20 minutes, or until a toothpick comes out clean. Let cool.

3. For the frosting - put the butter in the mixer and mix until smooth. Add cream cheese & cream until thoroughly combined. Add 1 can of caramel, and mix until combined. Add powdered sugar one cup at a time, and adjust amount according to your taste.

4. Frost cupcakes. (I like piping this frosting because not only is it pretty, you get more of it. And you're going to want more of this frosting.) Warm up the other can of caramel in a microwave-safe container, and use a spoon to drizzle over top of cupcakes. Sprinkle with sea salt, and devour.

Altered from recipe found at

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