Salted caramel cupcakes

Salted caramel is definitely my fav flavor this year. These cupcakes actually remind me a bit of the Sprinkles one I had at Downtown Disney (Orlando). I modified this recipe. Special thanks for friends who helped & provided the best company.


  • 1 & 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • frosting
    • 1/2 cup salted butter
    • 1 cup packed dark brown sugar
    • 1/3 cup heavy cream
    • 1/2 teaspoon salt
    • 2-3 cups powdered sugar
    • additional pinch of salt, as needed

In a bowl, whisk the flour, baking powder, and salt. In another bowl, beat the butter & sugars with an electric mixer until fluffy. Add eggs and vanilla and beat. Mix the dry & wet ingredients together. Do not overtax the batter. Fill cupcake liners and bake for about 22 minutes at 350*F.

For the frosting, melt the butter in a saucepan. Add brown sugar & heavy cream. Stir over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 minutes and then remove to heat and allow cooling for about 15 minutes. Beat in powdered sugar 1 cup at a time with electric mixer. Frost cooled cupcakes.

I love the color of rich caramel:


One for the {recipe} books