“Salty And Sweet” Is The Name Of The Game For These Caramel Cupcakes!

I am not a fan of caramel, but there are just some amazing recipes that make me fall in love with it. One of those recipes is this salted caramel cupcakes. The taste of the caramel isn’t too overwhelming. When you take a bite, you’ll just want to finish the entire serving of cupcakes in front of you. This is a good warning actually: these cupcakes are addictive! You might want to make extras if you’re serving this to a large group of people.

See what our friends from Cookies And Cups have to say about this recipe:

“So basically I made cupcakes to soften the husband up to the idea of Extreme Home Makeover: DIY edition. Salted Caramel Cupcakes, actually.”

I am pretty sure it worked, my friend. Because these cupcakes are pretty amazing! My husband will probably say yes the moment I mentioned what I am going to make!

Ingredients

• 12 Tbsp Land O Lakes butter
• 1½ cups Domino packed dark brown sugar
• ¾ cup Domino light brown sugar
• ¾ cup Borden whole milk

• 1¾ cup Gold Medal all purpose flour
• 1½ tsp Clabber Girl baking powder
• 1 tsp Domino salt
• 12 Tbsp Land O Lakes butter, room temperature
• 1½ cups Domino granulated sugar
• 3 Eggland’s eggs
• 2 tsp McCormick vanilla
• ¾ cup Borden whole milk

• ¾ cup reserved caramel sauce
• 3 cups Domino powdered sugar
• 4 Tbsp Land O Lakes butter, room temperature
• 2 Tbsp Borden milk
• Sea Salt for topping

Instructions

1. In a large saucepan over medium heat, melt butter and light and dark brown sugars, and milk together. Bring to a boil.
2. Let mixture boil for 3 minutes. Remove from heat and let cool.

1. Preheat oven to 350°
2. Line muffin tin with cupcake liners.
3. In a separate bowl combine flour, baking powder and salt. Whisk together.
4. In mixing bowl, beat butter and sugar over medium speed for 3 minutes. Add eggs and vanilla and continue beating until combined, scraping the sides of the bowl when necessary.
5. Add the flour and the milk, beating on low speed until ingredients are just combined.
6. Fill each liner about ¾ full, about ¼ cup batter.
7. Bake approx 20 minutes until centers are set.
8. Transfer to wire rack and let cool for 10 minutes.

1. While cupcakes are cooling make your frosting. Combine butter, powdered sugar ¾ cup prepared (and cooled) caramel sauce and milk in a mixing bowl. Beat ingredients together about 2 minutes until creamy.

1. After cupcakes have cooled for about 10 minutes, pierce tops of cupcakes with a sharp knife or skewer about 10 times. Pour about 1 tablespoon of caramel sauce on top of each cupcake, allowing it to absorb into the holes.
2. Let the cupcakes finish cooling completely and then frost with about 2 tablespoons of frosting on each. Lightly sprinkle your cupcakes with (coarse or flaked) sea salt.

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Quick Tip: You will have a bit of the caramel left. You can serve it on top of ice cream or use on another type of cake, if you like.

Thanks again to Cookies And Cups for this amazing recipe.