Golden Caramel Cupcakes

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So delicious! This was a success and hit with everyone in my family. My husband who is not a cupcake fan couldn't stop eating it! The only thing I did differently was instead of swirling the dulce de leche into the cupcake mixture, I just added half the can into the mixture and mixed it with my hand mixer. And the result was caramel cupcake heaven!!! Thanks again Sandra for this amazing recipe that will stay in my household!

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I read all the other reviews & I incorporated many suggestions. I made the cupcake batter as directed, but used caramel sauce for the dulce de leche (didn't have & didn't have time to make. I eyeballed how much caramel to add, using about 1/4 cup in the cupcake batter. I mistakenly used up the batter in 22 cupcakes instead of 24, the result of which were cupcakes overflowing upon baking. Next time, I'll be sure to fill 24 cupcakes! As to the whipped cream frosting, I used much less than the 2 cups of heavy cream and I eyeballed the caramel, we didn't want a lot of topping, but you can make as much or little as you want, with more or less caramel. We loved sprinkling the frosted cupcakes with edible gold stars. It was a big hit for a little girl's 10th birthday!! The 4 star-rating rather than 5 is only because the recipe as directed has some flaws and I was happy to know what happened to others. But overall, this is an easy, delicious, light, caramel cupcake!

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Thought is was very good. Made it a cake instead of cupcakes. I still had a lot of frosting left however, so I used it as a dip for sliced apples. It was a hit!

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These tasted great! The icing was awesome, although it made enough for me to frost all the cupcakes and another cake but I have a vanilla cake to use that on lol. I agree with the other comments that the cupcakes didn't rise too well and sunk in the middle. I cooked them for about 15 minutes instead and that helped a lot. Next time I think I will use less leche to swirl into the cupcake and after it's baked, fill it with the remaining mixture so I get that gooey caramel filling.

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These were great!!! Didn't rise as much as i hoped so next time I’ll try less of the caramel and mentioned in some of the reviews. But overall loved them thank you.

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I had the same problem as Jennifer - mine didn't rise but spread outside the pan and then sunk. All the caramel went straight to the bottom. They were still tasty but I think the caramel was too heavy for the cake or something. I was hoping for more of a gooey caramel center, not so much of a marbled cake. But, like I said, they were still tasty!

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Sandra - these are the BOMB!! I don't know what happened to Jennifer's but these taste 1M times better than a Tastycake Butterscotch Krimpet!!..the cake itself was awesome & the caramel batter swirtling thru w-every bite...YUM!..I actually only used 1 can of dulce de leche [not 1 food store in my area carries it...only my SuperWalmart!]-> put 1/3 in the batter & the other 2/3 in w/a pint of whipped, whipping cream..perfect color for Thanksgiving!! Thanks SO MUCH!!

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They were so good, my kids loved them :o

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Sorry Sandra, but these were a flop. The cupcakes rose way too much, spread all over the pan, and then collapsed in the center. The de leche just didn't bake or solidify and was too fragile and gooey to become a viable cake. I added flour to the batter and increased the temp to 375 for the second batch which helped. Also, there is at least twice as much frosting as you need. And the frosting is not thick enough. It starts off ok, but then starts to liquify. Ug. What am I going to do with the rest of this so I don't waste it? Won't make this again.

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These cupcakes are absolutely awesome!!!!!! The icing recipe did make enough icing for more than 24 cupcakes, though, but it is delicious!