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Je suis en retard.

I am late.

Sweet (and I mean SWEET) Fanny of Foodbeam was the host for this month’s edition of Sugar High Friday. The deadline was September 26.

But today is September 28.

Hmmm …

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Since her theme is cupcakes, I am hoping (quite shamelessly) that I can entice Fanny to include me by bribing her with Cinnamon Cupcakes with Caramel Cream Cheese Frosting.

Here’s hoping it works.

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S’il vous plaît, Fanny?

Ciao!

Cinnamon Cupcakes with Caramel Cream Cheese Frosting

For the cupcakes:

I used a basic yellow cake recipe to make these cupcakes. The recipe I used comes from Tish Boyle’s The Cake Book, but you can find great yellow cake recipes all over the web. Try this one, for example. I altered my recipe by baking half of it in mini paper cups and the other half in a 9-inch cake pan.

For the frosting:

1 pckg. cream cheese (8 ounces), at room temperature
1/2 cup unsalted butter, at room temperature
1/4 cup caramel sauce
2 tsp. vanilla extract
1 cup icing sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together at high speed until light (about 2 minutes).

Lower the speed and add the vanilla extract and caramel sauce. Mix well.

With the speed on low, add the icing sugar until incorporated and then increase the speed to high and whip the frosting for 2 minutes.

Apply liberally to the base of your choice. Or eat with spoon.

Enjoy!