Salted Caramel Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 cup Coffee-mate caramel macchiato liquid creamer
  • 1 cup Dulce de leche caramel
  • 1 box Duncan hines signature caramel cake mix* (or butter cake mix or duncan hines french vanilla cake mix with
  • 1 Fleur de sel
  • 7 cups Powdered sugar

• Dairy

  • 1 cup Butter
  • 2 Cream cheese

• Liquids

  • 1/2 cup Water

Found on tidymom.net

Ingredients

• 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
• 1 (8 ounce) cream cheese, softened
• 1/2 cup butter, softened
• 1 cup dulce de leche caramel
• 1 (8 ounce) cream cheese, softened
• 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. 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 one 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 dulce de leche caramel Lightly garnish with fleur de sel