Caramel Filled Cupcakes W/ Salted Caramel Frosting

Kimmi Knippel (Sweet_Memories) Recipe

By Kimmi Knippel (Sweet_Memories) KimmiK

Caramel-lischous!


Recipe Rating:
 1 Rating

Ingredients

BUTTERCREAM FROSTING:
3/4 c
caramel ice cream topping
2 c
confectioners' sugar, siffted
2 Tbsp
butter, room temperature
1 x large
egg
1/4 tsp
salt
CUPCAKES:
homemade or boxed white or vanilla cake mix made into cupcakes
FILLING:
caramel ice cream topping, warmed
GARNISH:
coarse salt
Janet Tharpe

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Directions Step-By-Step

1
BUTTERCREAM FROSTING:

In large bowl, beat caramel sauce, sugar, butter, egg & salt on medium high speed until thick & creamy, about 2 - 3 minutes.
2
CUPCAKES:

Bake as directed on package. Cool.
3
FILLING:

Poke each cupcake about 15 times with skewer or kabob & drizzle 1 1/2 Tbsp caramel sauce over each cupcake top. Let cool.
4
GARNISH:

Top each cupcake with 2 rounded Tbsp of frosting & sprinkle with coarse grain salt.