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To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen
Nutritional Facts 1 cupcake equals 416 calories, 22 g fat (14 g saturated fat), 111 mg cholesterol, 224 mg sodium, 52 g carbohydrate, trace fiber, 4 g protein.
Originally published as Salted Caramel Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p182
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Reviewed on Apr. 16, 2013 by afoth73
I was SO excited to make these because we have a local cupcake bakery that has this flavor so I wanted to recreate them. Boy was I disappointed!! The centers fell (like some others mentioned) and I had to make the frosting a second time because I didn't heat the heavy whipping cream the first time and my sugar turned into rocks like someone else mentioned. Thanks to someone's comment I figured out to heat the whipping cream (should probably be stated in the actual recipe!) I also didn't care for the flavor of the whole thing from the cupcake to the frosting. Now I have two dozen cupcakes sitting in my fridge that my husband won't even touch even though he gave me a half hearted "they're good" when he tried one. He hasn't eaten another one since. Oh well...there are many other wonderful recipes from TOH that have blown my socks off!!
Reviewed on Mar. 15, 2013 by louisekz
The cupcakes turned out good, but they did fall-some more others. What they dont tell you, is that takes while for sugar mix turn amber, and if you add too much cream too fast , sugar rocks up. Better 2 warm it 1st. Maybe thats common knowledge- i didnt know!
Reviewed on Feb. 02, 2013 by lorribeth
Second batch fell only slightly. I filled each cupcake only half full instead of 3/4 full and that helped.
So I just took the first batch out of the oven and they fell. :-( I will still make them again because they taste fabulous. I wonder if it's the baking powder as opposed to baking soda. That's the only thing I can think is different. I'm used to using baking soda and/or a combination of both, not just baking powder.
Reviewed on Jan. 01, 2013 by Gall#1GG
East to make, delicious. Iced with another sucre le creme frosting on this site.
Reviewed on Dec. 30, 2012 by strikerliker
I agree with Mjlowe. Taste is great, I followed the recipe to the letter and even doubled it with confidence. They ALL sank in the middle! Hoping that when they cool, the frosting will hide a multitude of sins. At any rate, I will not be making these again until our Taste of Home experts can offer a solution to the things falling. They're just too expensive and fussy to make to have such a disappointing outcome.
Reviewed on Dec. 19, 2012 by Mjlowe
Ok taste is great but baking quality not so good. All my cupcakes fell in center and they edges all stuck to the top of tin. I followed recipe to the letter so to sure what happened. If I cooked anymore they would have burned, so don't think cooking time was an issue. Please advise
In process of making now and can't wait to try but was wondering what is sprinkled on top!
Reviewed on Dec. 15, 2012 by sstetzel
djm53 it sounds like they might not have been baked quite through.
Reviewed on Dec. 15, 2012 by djm53
I followed the recipe, the cupcakes taste great, But when the baking was done, my cupcakes, all of them, had a sunked top and a hole to the bottom of the liner--They were done, but heavy, and the taste was great...what happened? any hints. Would like to try again, but?? :)
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