Salted Caramel Cupcakes Recipe

Salted Caramel Cupcakes Recipe photo by Taste of Home

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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

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Salted Caramel Cupcakes Recipe

Prep: 25 min. + chilling Bake: 20 min. + cooling

Yield: 10 Servings

25 20 45

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.
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.

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