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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
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min. + cooling
  • Makes
    10 cupcakes

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 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
  • FROSTING:
  • 1/3 cup sugar
  • 4 teaspoons water
  • 1/8 teaspoon salt
  • 1-1/3 cups heavy whipping cream

Directions

  • 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 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.
  • 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.
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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Reviews

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Average Rating:
  • kmcla67
    Nov 9, 2016

    These turned out great used my own frosting recipe and I used coconut milk.

  • lovetobake1969
    Jul 13, 2016

    Made two batches for a fundraiser and both fell. VERY disappointed in this recipe. only rated it 5 stars so this would be seen. Guess I should have read the reviews before I tried it.

  • javajogger46
    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.

  • tammycookblogsbooks
    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.

  • afoth73
    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!!

  • louisekz
    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!

  • lorribeth
    Feb 2, 2013

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

  • lorribeth
    Feb 2, 2013

    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.

  • Gall#1GG
    Jan 1, 2013

    East to make, delicious. Iced with another sucre le creme frosting on this site.

  • strikerliker
    Dec 30, 2012

    I agree with Mjlowe. Taste is great, I followed the recipe to the letter and even doubled it with confidence. They ALL sank in the middle! Hoping that when they cool, the frosting will hide a multitude of sins. At any rate, I will not be making these again until our Taste of Home experts can offer a solution to the things falling. They're just too expensive and fussy to make to have such a disappointing outcome.