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Salted Caramel Cupcakes

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

10 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup packed dark brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
FROSTING:
1/3 cup sugar
4 teaspoons water
1/8 teaspoon salt
1-1/3 cups heavy whipping cream

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder and salt; add to the
creamed mixture alternately with milk, beating well after each
addition.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely.

2 of 2

Salted Caramel Cupcakes (continued)

Directions (continued)

In a large heavy saucepan, combine the sugar, water and salt. Cook
over medium-low heat until sugar begins to melt. Gently pull melted
sugar to the center of the pan until sugar melts evenly. Cook,
without stirring until mixture turns an amber color.
Remove from the heat; gradually stir in cream until smooth. Transfer
to a small bowl; cover and refrigerate for 4 hours. Beat until stiff
peaks form. Frost cupcakes. Yield: 10 cupcakes.

Nutrition 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.