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Salted Caramel Cupcakes That Will Make You A Dessert Rockstar

March 18, 2016

When I first introduced these Salted Caramel Cupcakes in my wedding cake tasting rotation, they were meant to be a seasonal flavor. They were inspired by the salted caramel latte that had just come out at Starbucks that everyone was going nuts over. But after my clients tasted this flavor, I had so many requests for it! People started ordering it for their weddings, birthdays, baby showers… all kinds of parties. And so it quickly spread by word of mouth how good these were. I kept getting emails from clients that tasted these at an event and wanted to order their cake from me just so they could get this flavor. So as you probably guessed, I never even had the chance to take them off the “seasonal” menu– that’s just how popular these salted caramel cupcakes were! They also became one of my favorite cupcakes as well so I am constantly making these for all of my parties and functions that I host. The salty/sweet caramel in the center and the creamy, smooth buttercream frosting on top combine so effortlessly with the cupcake that it’s hard to just stop at one cupcake once you’ve tasted it. At least it is for me… So if you want to be a rockstar at your next event, make these cupcakes and see how quickly word will spread. People will be “oooohhh”ing and “aaaahhhhh”ing over your salted caramel cupcakes in no time.

Ingredients for Salted Caramel Cupcakes:

For the Salted Caramel Cupcakes:
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks butter, softened
2 1/4 cups brown sugar, packed
4 eggs
2 teaspoons vanilla
1 1/4 cups buttermilk
For the Salted Caramel Sauce:
1 cup brown sugar, packed
1/2 stick salted butter
1/2 cup heavy cream
1 teaspoon salt
1 tablespoon vanilla
For the Salted Caramel Buttercream:
1/2 cup Salted Caramel Sauce, cooled (see recipe below)
2 sticks salted butter, softened
2 sticks unsalted butter, softened
1 teaspoon salt
3 cups powdered sugar, sifted

For the cupcakes:
Whisk flour, baking powder, and salt together. Set aside.
Cream butter and brown sugar with mixer on medium-high speed until pale and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla.

Salted Caramel Cupcakes

Add flour mixture in 3 batches alternating with 2 additions of the buttermilk and beating just until combined. You don’t want to over mix the batter because it will result in a tougher texture. Remember to mix on low speed and just until the flour has been incorporated. 

Salted Caramel Cupcakes
Fill cupcake liners 3/4 full and bake at 325° for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Keep a close eye on these because everyone’s oven is different and overcooking will give you a dry cupcake (and that’s not very rockstar). Set aside and  cool completely.
For the Salted Caramel Sauce:
Combine all ingredients in a medium sized saucepan over medium heat. Cook for 5-7 minutes while whisking gently until sauce thickens a little. Remove from heat and set aside to cool. It will thicken even more as it cools.

 

Salted Caramel Cupcakes

Salted Caramel Cupcakes

Salted Caramel Cupcakes
For the Buttercream:
In a stand mixer fitted with the paddle attachment, beat butter and salt together for about 3 minutes until light and fluffy.
Add powdered sugar and mix on low until thoroughly combined.
Add in the cooled caramel sauce and beat on high speed with whisk attachment for 2 minutes until light and airy.

Scoop out centers of cooled cupcakes with an apple corer and fill with salted caramel sauce. Frost with salted caramel buttercream frosting. Enjoy!

Salted Caramel Cupcakes

 

XOXO,

Irina

P.S. Check out our other very popular cupcakes recipes like this secret ingredient Red Velvet and Triple Chocolate Ganache Cupcakes (complete with VIDEO tutorial)!

P.P.S. If you happen by some off chance to have leftovers of these, you can easily freeze them by using the instructions found HERE.

Salted Caramel Cupcakes That Will Make You Look Like A Rockstar

Ingredients

    For the cupcakes:
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter, softened
  • 2 1/4 cups brown sugar, packed
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups buttermilk
    For the Sauce:
  • 1 cup brown sugar, packed
  • 1/2 stick salted butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • For the Buttercream:
  • 1/2 cup Salted Caramel Sauce, cooled (see recipe below)
  • 2 sticks salted butter, softened
  • 2 sticks unsalted butter, softened
  • 1 teaspoon salt
  • 3 cups powdered sugar, sifted

Instructions

    For the cupcakes:
  1. Whisk flour, baking powder, and salt together. Set aside.
  2. Cream butter and brown sugar with mixer on medium-high speed until pale and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Add vanilla.
  4. Add flour mixture in 3 batches alternating with 2 additions of the buttermilk and beating just until combined.
  5. Fill cupcake liners 3/4 full and bake at 325* for approximately 25 minutes or until toothpick inserted into center comes out clean. Set aside to cool completely.
    For the Salted Caramel Sauce:
  1. Combine all ingredients in a medium sized saucepan over medium heat. Cook for 5-7 minutes while whisking gently until sauce thickens a little. Remove from heat and set aside to cool. It will thicken even more as it cools.
    For the Buttercream:
  1. In a stand mixer fitted with the paddle attachment, beat butter and salt together for about 3 minutes until light and fluffy.
  2. Add powdered sugar and mix on low until thoroughly combined.
  3. Add in the cooled caramel sauce and beat on high speed with whisk attachment for 2 minutes until light and airy.
  4. Scoop out centers of cooled cupcakes with apple corer and fill with salted caramel sauce. Frost with salted caramel buttercream frosting. Enjoy!
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http://sweetsomethingsblog.com/2016/03/18/salted-caramel-cupcakes-dessert/

Salted Caramel Cupcakes

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3 Comments

  • Reply Olya Shem March 21, 2016 at 11:31 am

    AAAAAAAAHHH!!! No way! You’re sharing this recipe?? I can’t wait to have my kitchen in full function mode again so I can start baking again. Yours are always so good, I’m actually doubting that mine will compare, but I guess we’ll see 🙂

    • Reply Yuli & Irina March 23, 2016 at 9:31 am

      Just follow the steps and you won’t mess them up! Good luck!

  • Reply pat August 31, 2017 at 1:09 pm

    how many does this make?

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