
How To Make Salted Caramel Cupcakes
Loaded with triple salted caramel madness, these salted caramel cupcakes taste heavenly with caramel cupcake, frosting, and salted caramel candy toppers.
Serves:
Ingredients
For the Caramel Cupcakes:
- 1½cupsall-purpose flour,(190 grams) spoon & leveled
- Âľtspbaking powder
- ½tspsalt
- 1cuppacked dark brown sugar,(200 grams)
- ½cupgranulated sugar,(100 grams)
- ½cupunsalted butter,(1 stick or 115 grams) softened to room temperature
- 2largs eggs,at room temperature
- 1tsppure vanilla extract
- ½cupwhole milk,(120 milliliter)
For the Salted Caramel Frosting:
- ½cupsalted butter,(1 stick or 115 grams) or unsalted
- 1cuppacked dark brown sugar,(200 grams)
- â…“cupheavy cream,(80 milliliter)
- ½tspsalt
- 3cupsconfectioners’ sugar,(240 to 360 grams) sifted
- salt,to taste
- salted caramel candies,optional for decoration
Instructions
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Preheat oven to 350 degrees F (177 degrees C). Line 12-cup muffin pan with paper liners plus a second pan with only 2 liners.
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Fill empty cups halfway with water to prevent the pan from warping. Set aside.
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In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy for 2 to 3 minutes.
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Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.
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Slowly stir in the milk. Do not overmix the batter.
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Fill each cupcake liner only ½ way full with batter. Bake cupcakes for 22 to 23 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
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Let the cupcakes cool before frosting for about 1 hour.
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While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved.
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Add salt. Allow to bubble for 3 full minutes. Remove from heat and allow to slightly cool for about 15 minutes. Do not place in the refrigerator to cool.
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With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time until you reach desired consistency. Add a little heavy cream.
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Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn them with salted caramel candies.
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Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 days in the refrigerator.
Nutrition
- Calories:Â 446.75kcal
- Fat:Â 16.25g
- Saturated Fat:Â 10.01g
- Trans Fat:Â 0.53g
- Monounsaturated Fat:Â 4.32g
- Polyunsaturated Fat:Â 0.76g
- Carbohydrates:Â 74.57g
- Fiber:Â 0.36g
- Sugar:Â 63.48g
- Protein:Â 2.72g
- Cholesterol:Â 66.35mg
- Sodium:Â 267.34mg
- Calcium:Â 67.57mg
- Potassium:Â 85.40mg
- Iron:Â 1.01mg
- Vitamin A: 148.03µg
- Vitamin C:Â 0.03mg
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