I was inspired to try and make these cupcakes after trying one from Splat Cakes, which is in Lowell and they only have to most amazing cupcakes I have ever tasted, just in case you were wondering. So I Googled (my go-to) and here is a recipe that I found from Tidy Mom. They are absolutely delish. I like making the mini’s in this cupcake because it’s just about the perfect amount. Although I must admit, sometimes I might go for 2 or 3 of them. 😉 Try this recipe out. It’ll be worth it!
- 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
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