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Salted Caramel Cupcakes

Total Time

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

Makes

10 cupcakes

To help balance the sweetness of this brown sugar cupcake, our Test Kitchen experts created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen
Salted Caramel Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 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
  • Optional: Caramel ice cream topping and flaky sea salt

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 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 10 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. If desired, top with caramel and sea salt.

Nutrition Facts

1 cupcake: 416 calories, 22g fat (14g saturated fat), 111mg cholesterol, 224mg sodium, 52g carbohydrate (39g sugars, 0 fiber), 4g protein.

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