- 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
- 1/3 cup sugar
- 4 teaspoons water
- 1/8 teaspoon salt
- 1-1/3 cups heavy whipping cream
- Preheat oven to 350°. 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 flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- Fill paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color.
- Remove from 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.
Reviews for Salted Caramel Cupcakes
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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!!
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!
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.
East to make, delicious. Iced with another sucre le creme frosting on this site.