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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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