Salted Caramel Cinnamon Cupcakes

May 9, 2014 

Salted Caramel Cinnamon Cupcakes

Servings: 24

  • 1 package of yellow cake mix
  • Eggs, vegetable oil and water, per mix instructions
  • 2 teaspoons ground cinnamon
  • 1 can prepared cream cheese frosting (whipped frosting not recommended)
  • 2 teaspoons carameltopping, plus additional for garnish
  • 12 pieces individually wrapped caramels
  • Morton® Coarse Sea Salt
  • Heat oven and prepare cake mix as instructed on the box, adding cinnamon with other ingredients. Divide prepared batter evenly among 24 paper-lined muffin cups, filling each cup 2/3’s full. Bake cupcakes as instructed on the box. Remove cupcakes from pans and cool completely.

    Cut each unwrapped caramel in half lengthwise. Gently press a small amount of Morton® Coarse Sea Salt onto one side of one of the larger surfaces. Set aside.

    Combine frosting and caramel topping in a bowl, and pipe frosting onto each cupcake. Drizzle additional caramel topping on top of each frosted cupcake and sprinkle lightly with sea salt. Top each cupcake with one piece of salted caramel, salted side facing outward. Serve immediately. Refrigerate any leftover cupcakes.

    Source: Morton Salt, Inc.

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