Melt in Your Mouth Carmel Cupcakes

Do you like Carmel? If so you have definitely found a recipe your taste buds will love. This recipe is not only moist, but also rich and fluffy. I can literally never get enough of this recipe.

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup caramel sauce (store-bought or homemade)

Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir in the caramel sauce until well combined. Make sure not to over mix.

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.

We all love delicious frosting. This frosting is so good you practically eat it off the spoon. Note: This is very rich frosting. If you don't like rich foods than I recommend making a cream cheese based frosting and adding the Carmel to the cream cheese frosting.

1/2 cup unsalted butter, at room temperature

2 cups powdered sugar

1/4 cup caramel sauce

1 teaspoon vanilla extract

Pinch of salt

To make the frosting, beat the butter, powdered sugar, caramel sauce, vanilla extract, and salt together until smooth and creamy. Then pipe on your cupcakes.

Note: If you want to make the caramel sauce from scratch, you can use a recipe like this:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

1. In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly, until the sugar has melted and turned a deep amber color.
2. Remove the pan from the heat and carefully stir in the butter and cream (the mixture will bubble and steam).

Stir in the vanilla extract, and let the mixture cool slightly before using it.

Take a zip lock bag and carefully cut a little piece of the corner away. Fill the bag up with Carmel and then pipe over cupcake to make the small lines of Carmel on the cupcakes. Carmel candy's or bits of mashed up Carmel can be added.