Salted Caramel Red Velvet Cupcakes

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Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted caramel really takes these cupcakes to the next level.

Total Time: 45 minutes
Yield: 27 Cupcakes 1x

Ingredients

Units Scale

Red Velvet Cupcakes

1 box Red Velvet cake mix
4 large eggs, at room temp.
1 cup greek yogurt
1/2 cup milk
1 cup vegetable oil
1 cup mini chocolate chips

Cream Cheese Frosting

16 oz cream cheese, at room temp.
1 cup powdered sugar
1 tbsp vanilla
2 cups heavy cream

Salted Caramel

1 cup Homemade Salted Caramel or store-bought salted caramel
1 cup mini chocolate chips

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Instructions

Preheat oven to 350F/180C and line a cupcake pan with liners.
In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk, and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.

Cream Cheese Frosting

In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for two minutes. Add powdered sugar and vanilla. Switch to whisk attachment and on medium speed slowly pour in cold cream after all added whisk on high for 2 minutes. Pour into a piping bag and swirl on top of cooled cupcakes.