Let the batter stand for 10-15 minutes while preheating the oven. (I like to let the batter stand to let the carrot flavor and juices to infuse throughout the batter. Give it a little stir before dividing the batter among the cupcake cups.)
Preheat the oven to 350 and line a muffin baking pan with cupcake liners.
Divide the batter evenly among the cups, filling them about 3/4 full.
Bake for 18-20 minutes. Take out and let them cool for 10 minutes before taking them out of the pan. Cool cupcakes completely on a wire rack before frosting.
Beat cream cheese and butter in a mixing bowl, on medium-high speed, for a couple of minutes. Lower the speed to low and add powdered sugar and caramel topping. Mix on low just until powdered sugar is mixed in and raise the speed back to medium-high. Beat for 2-3 minutes, until light and fluffy.
For extra salted caramel flavor, I like to drizzle caramel and sprinkle a little coarse salt on top of the cupcake and on top of the frosting. You can choose to do just the frosting or both.
Transfer the frosting into a piping bag fitted with your favorite frosting attachment. Frost the cupcakes.
Drizzle some caramel topping over each cupcake and sprinkle some coarse salt.
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.