Love caramel? Check out these Salted Caramel Cupcakes with Salted Caramel Frosting!
Have you seen the latest craze? Caramel in or on just about every sweet treat you can imagine? I see them everywhere and even saw a salted caramel frappuccino. I said to myself “self, how can anyone want to destroy the sweet taste of caramel with salt”? I just could not grasp my head around the concept. That was until that one faithful day a few months ago when it happened. I was strolling down an aisle at my local grocery store and happened to end up in the ice cream aisle. It was by total accident, really it was. That is when I saw her, sitting front and center, salted caramel ice cream. After throwing in the towel and taking her home with me, my life has never been the same. I am addicted to salted caramel.
If you have been following the blog for a while, you should know that I love to bake cupcakes. Not to toot my own horn or anything but I take a lot of pride in my cupcakes. After all, they are gifted to friends and family when I’m finished, so I don’t eat them lol.
After finding my new love in the ice cream aisle, all I could think about was turning it into a cupcake! Yes, and I couldn’t stop with the cupcake I went with the frosting too! My Salted Caramel Cupcakes with Salted Caramel Frosting became an instant hit overnight and had been requested a lot. All of my friends and family have been asking my recipe, so I decided I had to share her with the world, I mean after all I can’t be the only salted caramel addict. It is very easy to make and is just the right mix of sweet and salt.
Salted Caramel Cupcakes with Salted Caramel Frosting
This recipe is very simple and is similar to my base recipe for all of my cupcakes.
For the cupcakes you will need:
- 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
For the frosting you will need:
- 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
Are you ready to make these amazing salted caramel cupcakes with salted caramel frosting? Great let’s get started:
These cupcakes are easy. Let’s get them in the oven!
- 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.
To make the frosting follow the below instructions:
- While the cupcakes are cooling, I usually start my 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.
I hope you enjoy my Salted Caramel Cupcakes with Salted Caramel Frosting as much as my family and I did.
Calories
Fat
Carbs
Protein
Save RecipeIngredients
- 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
- 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
- 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.
- While the cupcakes are cooling I usually start my 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 in 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.
Ingredients
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
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
- 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.
- While the cupcakes are cooling I usually start my 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 in 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.
So what do you think? Will you be trying the salted caramel cupcakes with salted caramel frosting anytime soon?
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