Salted Caramel Cupcakes

January 13th, 2013 | Recipes, Food


YOU GUYS. Your weekend just got a whole lot better. Why? Because nothing fails when cupcakes are involved. Nothing. Jessie of Savory Bites is here to save your sweet tooth and give it a nice extensive back rub as well with her Salted Caramel Cupcakes. When you add cupcakes AND the Girls season premiere on Sunday, it’s like ERMERGHERD HERRL YERRS. Yes, we will in fact be watching the episode while eating our cupcakes in a bubble bath. Classy is our middle name, after all.


What you need (cupcakes):

- 1 1/4 cups all-purpose flour

- 3/4 tsp baking powder

- 1/4 tsp salt

- 1/2 cup firmly packed dark brown sugar

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter (room temp)

- 2 large eggs (room temp)

- 1 tsp vanilla extract

- 1/2 cup whole milk

- Sea salt (preferably Fleur de Sel!)



- 1 stick butter

- 3-4 cups confectioner’s sugar

- 1/2 cup granulated sugar

- 1/2 cup heavy cream

- Pinch of sea salt


What you do (cupcakes): 

- Preheat your oven to 350F. Line a standard 12 cup cupcake pan with liners.

- In a bowl, whisk together the flour, baking powder, and salt.

- In another bowl, beat the sugars and butter using an electric mixer. You want them to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed. Then, add in the eggs  and vanilla until combined.

- Add in the flour mixture in 3 batches, alternating with the milk in 2 additions. Beat on low speed until just combined and scrape down the sides of the bowl.

- Fill the prepared cupcake cups and bake for 20 or so minutes until you can insert a toothpick and it comes out clean.




What you do (frosting):

- For the caramel, in a heavy bottomed saucepan, cook the granulated sugar over medium high heat until it begins to melt. (Making caramel is a fine art because while you want it to turn into an amber brown, you don’t want it to burn. However, you DO want a hint of that smokey flavor. In other words, burn a bit, but not too much.)

- Carefully pour the cream in, in a steady stream. The whole thing will bubble and sputter but no fear. Just keep stirring until completely smooth. Set aside to cool a bit.

- For the frosting, cream the butter using a mixer until it’s fluffy and smooth. Add the confectioner’s sugar half a cup at a time. You may not need all 4 cups. The sugar just helps the consistency of the buttercream.

- When the consistency is the way you want it, add the pinch of sea salt and take a spoonful of the caramel (should be cool by now) and add it into the frosting in dallops. Gently swirl. Fill into piping back. For that swirly effect, just fold the caramel into the frosting once with a rubber spatula and then pipe. The piping tip will take care of the rest.  Garnish with sea salt.

The caramel can be stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.




Check out more of Jessie’s delicious recipes over at Savory Bites.


Check out all of our delicious recipes here! 


Happy cupcaking,




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