Out-Of-This World Cajeta-Filled Cupcakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 2 large eggs at room temperature
• 1.5 cups flour for dusting all-purpose
• 0.8 cup granulated sugar 
• 3 cups powdered sugar 
• 0.8 teaspoon salt 
• 1 pinch salt 
• 2 tablespoons cup heavy whipping cream sour as needed
• 0.5 cup butter unsalted for greasing pan at room temperature
• 1 cup butter unsalted at room temperature
• 1 teaspoon vanilla extract 
• 1 teaspoons vanilla extract pure
• 0.5 cup milk whole
• 0.3 cup cajeta See Cook's Note
• 0.3 cup cajeta See Cook's Note

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• hand mixer
• toothpicks
• muffin liners
• muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Butter and flour a 12-cup muffin pan, or use paper liners. In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt.
4. In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk.
5. Divide the batter among the prepared muffin cups.
6. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes.
7. Let cool in the pan for 5 minutes.
8. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
9. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican Vanilla Buttercream Frosting.
10. Using an electric mixer on low speed, beat the butter and sugar until smooth.
11. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable.