Salted Caramel Cupcakes

I had more views on the one minute cupcake than any other post on this blog to date.  I'm not sure if that's because they were low carb & gluten free or maybe people were just curious if they really could make a cupcake in one minute??  Either way, these next cupcakes are neither low carb or gluten free but they are sinfully delicious.

I have been making batches and batches of the homemade cracker jacks mix and can't stop eating it...its the combination of the sweet and salt that keeps me coming back for more.  Then a salted caramel ice cream flavor caught my eye...

wow, Giant, you have out done yourself with this one!! And so my salted caramel addiction grows!

A few weeks ago we went out to dinner with some friends and the dessert menu listed salted caramel cupcakes (I could almost hear them calling my name). I couldn't wait to get to the end of our meal but then when dinner was finally over no one wanted dessert (my cupcake dreams were crushed) so I sadly returned home only to wonder what those cupcakes tasted like.  When my girlfriend asked me to meet her out for dinner this week I picked the same restaurant with the sole purpose of getting a second chance to try the salted caramel cupcake (ha, at this point I sound pretty food obsessed/pathetic!). Oh my, it was just as I imagined...sweet, salty, savory.  And then of course after I ate it I was on a mission to recreate this little masterpiece.  I searched and read a bunch of recipes online none of which sounded exactly like the one at the restaurant so this is what I came up with on my own.  Hope you enjoy!!  Makes 24 cupcakes.

INGREDIENTS
1 box white cake mix (yellow & chocolate would also work or your favorite "from scratch" recipe)
3/4 cup caramel topping, divided
1 cup butter or margarine
8 oz cream cheese
4 cups powdered sugar
1/2 tsp coarse salt plus extra for topping

DIRECTIONS
Prepare the cake mix as directed following the instructions for cupcakes. When the cupcakes are cooling poke a few holes in the top of each cupcake with a toothpick and brush with caramel sauce (1/4 cup of caramel is plenty for the 24 cupcakes).  Let cool completely.

For the frosting, beat butter and cream cheese for 5 minutes on medium speed.  Add 1/2 cup caramel, 1/2 tsp of salt and powdered sugar. Mix an additional 3 minutes.  This makes plenty of frosting to pile high on the cupcakes so don't be shy when topping them.  Garnish by drizzling extra caramel on top and dust with a small amount of the course salt.  I think mini rolos would be a good topper too.  I actually ended up with some leftover frosting ...it makes a great dip for strawberries and pretzels!