Salted Caramel Cupcakes Recipe
Salted Caramel Cupcakes Recipe photo by Taste of Home

Salted Caramel Cupcakes Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES: 10 servings


  • 1/2 cup butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 large 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Salted Caramel Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p182

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Reviewed May. 7, 2016

"Very disappointed in these cupcakes :( my husband and I both tried them and said at the same--tastes like cornbread. Ugh! Will not make again. As someone else said TOH recipes usually are fantastic but this one did not meet the mark for me."

Reviewed Apr. 30, 2015

"These cupcakes turned out very moist. I don't buy heavy whipping cream so I made a light icing recipe. I did add the 1/8 teaspoon of salt to my icing so I got the "salted" taste."

Reviewed Apr. 16, 2013

"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 Mar. 15, 2013

"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 Feb. 2, 2013

"Second batch fell only slightly. I filled each cupcake only half full instead of 3/4 full and that helped."

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