Best Salted Caramel Cupcakes with Salted Caramel Frosting

If you are a fellow caramel lover I think you’ll enjoy this Salted Caramel Cupcakes with Salted Caramel Frosting recipe.

I would be telling lies if I didn’t say, “I love me some good caramel.”. Which is why I am super excited to post this salted caramel cupcakes with salted caramel frosting recipe. Seriously, it sounds amazing, doesn’t it? My friend Krista and her two lovely daughters really outdid themselves with the salted caramel cupcake recipe.

Salted Caramel Cupcakes with Salted Caramel Frosting

Cupcakes:

• 1  1/2 Cup  All Purpose Flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 Cup packed light brown sugar
• 1/2 Cup  sugar
• 1/2 Cup unsalted butter, room temperature
• 2 large eggs,  room temperature
• 1 tsp vanilla extract
• 1/2 Cup  almond milk

Caramel Frosting:

• 1/2 Cup unsalted butter, room temp
• 1 Cup  packed light brown sugar
• 1/3 Cup heavy cream
• 1/2 tsp salt
• 3 Cup powdered sugar
• Sea Salt

Cupcakes Directions:

• Preheat your oven to 350 degrees and line a cupcake tin with paper liners.
• While your oven is heating, whisk together your flour, baking powder, and salt in a large mixing bowl and set aside.
• Using a hand mixer, in a medium mixing bowl beat the butter and the sugars at medium-high speed until light and fluffy.
• Add in the eggs and vanilla until it is well combined.
• Slowly add in the dry ingredients. Mix well and follow with milk. DO not over mix. You want to mix in the dry ingredients and milk until they are just combined.
• Fill each cupcake liner ¾ full and bake your cupcakes for 22 to 23 minutes.
• I like to do the toothpick test and check the center.
• Allow the cupcakes to cool for at least an hour so that the frosting doesn’t melt off.

Frosting:

• While the cupcakes are cooling, I usually start frosting. In a small sauce pan, melt your butter over medium-high heat.
• Add in brown sugar and heavy cream once the butter is fully melted. Stir constantly until the sugar is dissolved, and add the salt. Allow the mixture to bubble for three minutes, stirring constantly. Remove from heat and let it cool for at least 15 minutes. You don’t want to add this to the other mix while it is hot.
• Once cooled beat in powdered sugar 1 cup at a time on medium speed. If the frosting is not creamy enough, add in a few drops of heavy cream.
• Scoop the frosting into a pastry bag with a large star tip and start frosting from the edge of the cupcake working to the center.
• Sprinkle Sea Salt over the frosting.

I certainly hope you enjoy these cupcakes as much as we think you will. Also, if you have not tried this crockpot caramel recipe, it’s delish and you only need one ingredient. As always, be sure to give us a follow on Pinterest and check us out on Half Baked Media for more awesomeness.

Salted Caramel Cupcakes with Salted Caramel Frosting

Jenn

Where are all my fellow caramel fans? If you are a fellow caramel lover you might want to give this Salted Caramel Cupcakes with Salted Caramel Frosting recipe a try.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Cupcakes

Servings 8

Ingredients

  

• Salted Caramel Cupcakes:
• 1 1/2 Cup All Purpose Flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 Cup packed light brown sugar
• 1/2 Cup sugar
• 1/2 Cup unsalted butter room temperature
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 1/2 Cup almond milk

Salted Caramel Frosting:

• 1/2 Cup unsalted butter room temp
• 1 Cup packed light brown sugar
• 1/3 Cup heavy cream
• 1/2 tsp salt
• 3 Cup powdered sugar
• Sea Salt

Instructions

 

Salted Caramel Cupcakes Directions:

• Preheat your oven to 350 degrees and line a cupcake tin with paper liners.
• While your oven is heating, whisk together your flour, baking powder, and salt in a large mixing bowl and set aside.
• Using a hand mixer, in a medium mixing bowl beat the butter and the sugars at medium-high speed until light and fluffy.
• Add in the eggs and vanilla until it is well combined.
• Slowly add in the dry ingredients. Mix well and follow with milk. DO not over mix. You want to mix in the dry ingredients and milk until they are just combined.
• Fill each cupcake liner ¾ full and bake your cupcakes for 22 to 23 minutes.
• I like to do the toothpick test and check the center.
• Allow the cupcakes to cool for at least an hour so that the frosting doesn’t melt off.
• Salted Caramel Frosting:

Salted Caramel Frosting:

• While the cupcakes are cooling, I usually start the frosting. In a small sauce pan melt your butter over a medium high heat.
• Add in brown sugar and heavy cream once the butter is fully melted. Stir constantly until the sugar is dissolved and add the salt. All the mixture to bubble for three minutes, stirring constantly. Remove from heat and let it cool for at least 15 minutes. You don’t want to add this into the other mix while it is hot.
• Once cooled beat in powdered sugar 1 cup at a time on medium speed. If the frosting is not creamy enough, add in a few drops of heavy cream.
• Scoop the frosting into a pastry bag with a large star tip and start frosting from the edge of the cupcake working to the center.
• Sprinkle Sea Salt over the frosting.

Keyword caramel, cupcakes, frosting, salted caramel