Salted Caramel Cupcakes

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To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen

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Ingredients

  • FROSTING:
  • 1/2 cup butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • ........................................
  • 1/3 cup sugar
  • 4 teaspoons water
  • 1/8 teaspoon salt
  • 1 1/3 cups heavy whipping cream

Preparation

Step 1

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large heavy saucepan, combine the sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to the center of the pan until sugar melts evenly. Cook, without stirring until mixture turns an amber color.

Remove from the heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes. Yield: 10 cupcakes.
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REVIEWS:

Wonderful recipe! Made as directed and it was PERFECT! Family loved it and wants me to make more to take to our church party. To moogette: Are you trying to impress us with your supposedly baking knowledge by rating the recipe before you try it? Silly of you.

Made exactly as written - PERFECT blend of sweet and salty. The frosting made these cupcakes! Just the right about of salt - you know it's there - but doesn't overpower the other ingredients. Thanks for a great recipe! How can anyone comment without having tried the recipe??? Pointless.....

Haven't made this yet, but 1/8 teaspoon salt doesn't sound like it will be enough. When I make this, I will check the frosting for salt, and if insufficient, will sprinkle salt on top of frosted cupcakes. 1/8th teaspoon salt? Really?







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