Caramel Cupcakes

Caramel Cupcakes

I am a cupcake lover. There’s no denying it.

I do feel though, that cupcakes are on their way out as being the ‘it’ baked good; But I just can’t get enough of them.

For a Fourth of July party last week I was asked to bring some cupcakes. I was unsure of what flavor to make, but my ‘mother-in-law’ made it clear she wanted salted caramel cupcakes.

These cupcakes turned out being a huge hit! Everyone was raving over them!

This recipe is for caramel cupcakes, not the salted variety, but they are easy to adjust for a salty flavor.

Caramel Sauce and Filling

2 cups sugar

1 1/2 sticks salted butter, cut into tablespoons

1 cups heavy cream

Melt the sugar over medium heat in a large pot; I highly suggest using a large pot because the mixture will foam up as you add the butter and heavy cream.

Occasionally stir the sugar as it melts, and cook it until it develops a dark amber color. Try not to over stir it. I have found that when I stir it too much lumps of sugar form that don’t melt well.

Once the sugar reaches the amber color, add the butter and stir until melted.

Next pour in the heavy cream and whisk until all the ingredients combine into a smooth sauce.

If you have any lumps at this point, keep cooking the mixture until they melt and the sauce thickens, about 5 minutes at medium-low heat.


At this point remove the sauce from the heat and pour through a fine mesh strainer to remove any remaining lumps.

As the sauce cools it will thicken.  I let the caramel sauce cool over night.


Vanilla Cupcakes

2 1/4 cups flour

1 tbsp baking powder

1/2 tsp salt

1 stick unsalted butter, room temperature

1 1/2 cups sugar

1 tsp vanilla extract

2 large eggs

2 large egg whites

1 cup milk

1/2 tbsp vinegar, white or apple cider

Preheat oven to 350 degrees.

Combine flour, baking powder and salt in a bowl. Set aside.

In a stand mixer, beat together butter and sugar until light and creamy. Add vanilla then eggs and egg whites one at a time. Beat until combined, scraping down sides of the bowl once. Slowly add dry ingredients.

Mix in milk and vinegar.

Beat for 2 minutes on medium high to create a smooth light batter.

Divide batter into 24 cupcake liners (half full) and bake for 18-20 minutes.


Caramel Buttercream Frosting

4 sticks salted butter, softened

6-8 cups powdered sugar

1/2 tsp salt

1 tsp vanilla extract

2/3 cup caramel sauce (see recipe above)

In a stand mixer, beat butter until light; 5-8 minutes on medium-high speed.

Slowly add powdered sugar on low speed. Add vanilla extract and salt.  Scrape down sides of bowl and add caramel sauce.

Beat on medium-high 2-3 minutes until light and fluffy.

If you want a salted caramel flavor add more salt, to taste.


Frost cupcakes to your preference and drizzle with caramel sauce.

For a real salted caramel taste, sprinkle cupcakes with large pieces of extra course salt.  Only a few pieces per cupcake is necessary.


xoxo kaitlin.

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