Salted Caramel Cupcakes

Name: Salted Caramel Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 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

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

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.

Originally published as Salted Caramel Cupcakes in Holiday & Celebrations Cookbook 2011

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.