Sweet and salty desserts are all the rage these days. These made-from-scratch Decadent Salted Caramel Cupcakes are delightfully delicious. Perfect for everyday and spectacular enough for a special occasion. They would be beautiful garnished with coarse salt or drizzled with melted caramel.
source: community cookbook nutritional facts are figured using whole milk in cake batter and 3 cups powdered sugar in icing
- Cake: -
- all-purpose flour - 1 and 1/4 cups
- baking powder - 3/4 tsp.
- salt - 1/2 tsp.
- firmly packed dark brown sugar - 1 cup
- granulated sugar - 1/2 cup
- unsalted butter, softened - 1/2 cup (1 stick)
- large eggs, at room temperature - 2
- vanilla extract - 1 tsp.
- whole milk, heavy cream, or half-and-half (do not use skim or 1% milk) - 1/2 cup
- Thick Salted Caramel Frosting: -
- salted butter - 1/2 cup (1 stick)
- dark brown sugar - 1 cup
- heavy cream - 1/3 cup
- salt - 1/2 tsp.
- powdered sugar, sifted - 2 1/2-3 cups
- additional pinch of salt, as needed -
- caramel drizzle or coarse salt for garnish -
- Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes.
- Add the eggs and vanilla. Beat until combined.
- Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.
- Slowly stir in the milk. Do not over mix the batter.
- Fill each cupcake liner about 2/3 full, dividing the batter between all 12.
- Bake cupcakes for 23-25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- Let the cupcakes cool before frosting, about 1 hour.
- While cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream.
- Stir constantly over medium heat until sugar is dissolved.
- Add salt.
- Allow to bubble for 3 full minutes, no more.
- Remove from heat and allow to cool to room temperature, about 30 minutes.
- Do not place in refrigerator to cool.
- With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency (if you are using an icing bag, the consistency should be softer - add a small amount of cream if needed).
- Add more salt if the frosting tastes too sweet.
- Frost cooled cupcakes and adorn with salted caramel candies or drizzle. Extra frosting can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature again before use. Cupcakes stay fresh in an airtight container for up to 5 days.