salted caramel cupcakes

Decadent Salted Caramel Cupcakes

Well… This salted caramel cupcakes recipe doesn’t exactly fit the Pantry Fairy theme of simple cooking from your pantry, as it contains a few specialty ingredients. But you guys, it was too good NOT to share! And really, it isn’t too complicated.

These cupcakes would be a good fit if you are looking for something a little classier to indulge in for a special occasion.

Salted Caramel Cupcakes

Salted Caramel Cupcakes

yield: 12 cupcakes        prep time: 30 minutes        total time: 50 minutes (plus time to cool)

Moist brown sugar cupcakes, topped with a rich caramel frosting, finished with a light dusting of sea salt and a bite of chewy caramel. Decadently indulgent for the salted caramel fanatic.

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Ingredients

Brown Sugar Cupcakes

  • 1  2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar, packed
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, at room temp.
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 3/4 cup milk
  • 1 Tbsp vanilla extract

Caramel Frosting

  • 1/2 cup (1 stick) butter
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 3/4 tsp salt
  • 3  1/4 cups powdered sugar

Topping

  • Liquid caramel sauce, drizzled (I used Ghirardelli)
  • 1 tsp flaky sea salt
  • 6 chewy caramel candies, cut in half (I used Werther’s soft chews)

Directions

To make the cupcakes:

  1. Preheat oven to 350. Line a 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
  2. Combine flour, baking powder, baking soda and salt together in a medium-sized bowl. Set aside.
  3. Melt the butter in the microwave in a large, microwave-safe bowl. Once melted, whisk in the brown sugar until there are no lumps.
  4. Using hand mixer, mix in egg, yogurt, milk and vanilla extract until well combined.
  5. Slowly mix in the dry ingredients until smooth. The batter will be thick.
  6. Divide the batter evenly between the cupcake liners, about 2/3 full.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool completely before frosting.

To make the salted caramel frosting:

  1. In a medium saucepan, combine butter, cream, brown sugar and salt. Cook over medium heat, stirring occasionally, until the sugar melts and comes to a low simmer.
  2. Remove from heat and allow to cool for 2 minutes.
  3. Transfer mixture into the bowl of an electric stand mixer, with the whisk attachment.
  4. Add 2 cups of powdered sugar to the bowl and beat on medium-low until well combined.
  5. Add the remainder of the powdered sugar and beat until smooth, then increase speed to medium and beat for a full five minutes.
  6. Refrigerate frosting for 20-25 minutes (**Pro-tip – be sure frosting is cooled sufficiently; it will droop if used on cupcakes and is still warm**)
  7. Stir; frost cooled cupcakes.
  8. Drizzle with caramel sauce, sprinkle on sea salt, and top with a candy piece.

Enjoy! If you try them, let me know in the comments! I’d love to hear of your experience and see the pictures!

2 Comments

    1. Thank you so much! I love all the chocolate ideas your site has! Do you have any favorites you recommend?

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