Comments on: Carrot Cake Cupcakes with Dulce de Leche Buttercream

By: Melanie

Melanie — Fri, 19 Mar 2010 14:21:49 +0000

I made these yesterday to freeze for Easter… Mmmmmm… Quite possibly the best thing I’ve ever had in my mouth.

By: Claire

Claire — Tue, 16 Mar 2010 03:44:38 +0000

These look so perfect for the sun finally coming out! Just wondering, which Martha Stewart cookbook did this come from?

By: Georgia N.

Georgia N. — Sun, 14 Mar 2010 23:27:04 +0000

I made these cupcakes tonight and they were lovely! I used 2 cups sugar and 3/4 cups honey but the rest stayed true to the recipe and these were amazing. The smell while they were baking was alone tempting… Thank you so much for this great treat!

By: Peaches

Peaches — Wed, 10 Mar 2010 12:59:11 +0000

I’m in LOVE! Where have you been all my life?!

By: Joy the Baker » Blog Archive » Ode to my Box Grater

Joy the Baker » Blog Archive » Ode to my Box Grater — Wed, 10 Mar 2010 07:56:55 +0000

[...] are Carrot Cake Cupcakes with Dulce de Leche Frosting. These are best when unwrapped and shoved into your face. [...]

By: Dulce de Leche Cupcakes | Newlyweds and Nesting: Elizabeth Anne Designs Living: A Food, Lifestyle, and Craft Blog

Mon, 01 Feb 2010 18:27:25 +0000

[...] Dulce de Leche Buttercream Adapted from Joy the Baker [...]

By: Tigli

Tigli — Tue, 12 Jan 2010 21:58:55 +0000

I was saving this recipe for my boyfriend’s birthday back in December. I wish I wouldn’t have waited… these were so wonderful. Oh man, they were awesome! I’m sure I’ll have to make these for his birthday every year now. Thanks, a lot (said in a sarcastic tone). No, really, thank you (said in a very sincere and slightly teary-eyed tone).

By: Suki

Suki — Tue, 15 Dec 2009 15:47:51 +0000

Do you have to use he crushed pineapple and coconut? Will it taste as good without them? And do any of the other ingredient amounts alter if you take these things out?

By: October Awesomeness I « tresser*ize

October Awesomeness I « tresser*ize — Wed, 11 Nov 2009 08:40:57 +0000

[...] girl. We had a gorgeous chicken satay meal with peanut sauce, rice, and bean salad. And for dessert carrot cupcakes with maple cream cheese frosting. Oh swoon. If you want a good carrot cake cupcake recipe this was [...]

By: Niki

Niki — Fri, 31 Jul 2009 22:14:21 +0000

I made the dulce de leche buttercream to frost Mexican hot chocolate cupcakes. It was really sweet but went well with the cupcakes, which were very dark and had a pleasant bitter edge to them. The recipe made lots of frosting.. I had about 3/4 cup leftover after frosting 24 cupcakes. And I frosted very generously!
If I were making sweeter cupcakes or cupcakes with a milder flavor in general, I might cut down on the powdered sugar called for in the buttercream. The dulce de leche already makes it very sweet.