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!


For Caramel Cupcakes
For Salted 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