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Salted Caramel Cupcakes

/5
COOK TIME
22 min
TOTAL TIME
32 min
SERVINGS
12-14 cupcakes

I would like to start out by saying this is possibly my favorite cupcake ever. I don’t want to oversell it, but seriously, these are amazing. More specifically, the frosting. Oh sweet Lord, the frosting. 

I lump this all together and label it as a salted caramel flavor because it’s easier than saying “brown sugar, caramel, salty, butterscotch” cupcake. But it’s got all of those going on. And it’s amazing. The cupcake is moist (that word again, ugh) and the frosting, did I mention the frosting? Thicker than normal frosting and has a flavor that I still can’t accurately describe except to say, “yum.”

In full disclosure, I’ve made these cupcakes 3 times in the last 3 months and have not managed to take photos of them for the site. Newborns are demanding. But I have managed to eat more than I care to admit. I even took the frosting off a cupcake that sat out too long and ate that. Don’t judge me until you’ve had this frosting. No regrets, I’d do it again. 

You need to make these cupcakes and then immediately let me know what you think. Follow me on Instagram @lolosdesserts and tag me when you make a Lolo’s recipe, I’d love to see your creations! 

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Salted Caramel Cupcakes

Moist cupcake with lots of caramel flavor topped with a thick caramel, brown sugar frosting. So good!

Prep time: 10 min  |  Cook time: 22 min  |  Total: 32 min

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Ingredients

1 and 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk or buttermilk (don’t use skim or 1%)
Salted Caramel Frosting
1/2 cup (1 stick) butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt
2-3 cups powdered sugar, sifted
caramel candy for decoration, optional

Instructions

1. Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.

2. In a large bowl, whisk together the flour, baking powder and salt. Set aside. In a separate, medium size bowl, beat the butter and sugars together on medium to high speed for 2-3 minutes. Add the eggs and vanilla, beat again on medium speed until combined. Slowly mix in the dry ingredients a bit at a time, mix together until just combined after each addition. Scrape the sides of the bowls as needed. Slowly stir in the milk and mix until combined, careful not to overmix.

3. Fill the liners only 1/2 way full. Bake for about 20-22 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool before frosting.

Salted Caramel Frosting

1. Melt the butter in a small saucepan. Once melted, add the brown sugar and heavy cream. Constantly stir together over medium heat until the sugar is completely dissolved and all the ingredients are combined. Add salt. Let the mix bubble for exactly 3 minutes then remove from the heat and allow to cool slightly.

2. With a mixer, combine the melted mixture with the powdered sugar, one cup at a time until you reach the desired consistency. Mixing after each addition. Add a little heavy cream if you would like a creamier or thinner frosting. Add salt at this time if the frosting tastes too sweet.

3. Frost the cupcakes and decorate with caramels if desired. You will eat the frosting with a spoon right out of the mixing bowl. You just will, don’t fight it.

Notes

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