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Salted Caramel Cupcakes

 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


  • 1/2 cup butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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.

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Salted Caramel Cupcakes (continued)

Directions (continued)

  • 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.
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.