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Expert Cooking Tips
- Make sure to dice the SPAM® into small, even pieces so it cooks evenly throughout the batter.
- Avoid overmixing the batter to keep the cupcakes light and fluffy.
- Let the cupcakes cool completely before adding the salted caramel icing to prevent it from melting.
Ingredients 0/11
Why This Recipe Is So Flavorful
Step 1
Warm your oven to 350°F (175°C) and either grease a 24-cup muffin tin or line it with paper liners. Next, warm up a large skillet over medium-high heat. Grate the SPAM® and cook it in the skillet, stirring occasionally, until it gets nice and crispy—this usually takes about 5 to 7 minutes. Once browned, transfer the SPAM® to a paper towel-lined plate to cool completely.
Step 2
In a big bowl, mix together the cake mix, water, mayonnaise, and eggs using an electric mixer. Begin on low speed just until everything is moistened, then crank it up to medium and beat until smooth, which should take around 2 minutes. Gently fold in about two-thirds of the crispy SPAM® and spoon the batter evenly into your prepared muffin cups.
Step 3
Pop the cupcakes into the oven and bake for about 20 minutes, or until a toothpick comes out clean when inserted in the center. Let them cool in the pans resting on wire racks until they’re completely cool.
Step 4
While the cupcakes cool, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream until the sugar dissolves, then bring the mixture to a gentle simmer. Let it cook without stirring for about a minute before removing it from the heat. Stir in the salt and let the caramel sauce cool completely.
Step 5
Once the sauce is cool, transfer it to a large bowl and gradually beat in the powdered sugar, about a cup at a time, until the frosting is thick enough to spread. Slather this salted caramel frosting on your cooled cupcakes and finish by sprinkling the remaining crispy SPAM® on top for a fun, savory crunch. Enjoy!
