salted caramel cupcakes #tbt


Salted Caramel Cupcakes

Salted caramel is chemistry at its best and sexiest. Sugar, butter, cream and sea salt are already great on their own, but heat and whisk them all together and you’ve cooked happiness. 

If that’s not enough for you, and that’s ok, I’m hard to please too, take that salted caramel and put it in some cupcakes. That’s where this week’s throwback* post comes in; salted caramel cupcakes to right all your wrongs. And if that’s still not enough, try drizzling on some caramel sauce. I wish I’d done that. I meant it when I said I was hard to please.

Recipe after the jump.

salted caramel cupcakes
for the caramel cupcakes
  1. 1 ½ cups all-purpose flour
  2. 1 tsp baking powder
  3. ¼ teaspoon sea salt
  4. 1 stick unsalted butter, room temperature
  5. 1 cup + 2 tablespoons packed light brown sugar
  6. 2 large eggs, room temperature
  7. 1 teaspoon vanilla
  8. ¼ cup + 2 tablespoons buttermilk
for the salted caramel frosting
  1. 1 stick unsalted butter
  2. 1 stick salted butter
  3. 2 cups light or dark packed brown sugar
  4. ¼ cup heavy cream
  5. 3 to 4 cups powdered sugar (sifted)
  6. hot water, if needed for thinning out frosting
  7. sea salt
to make the cupcakes
  1. Preheat oven to 325 degrees. line cupcake pan with liners
  2. Sift flour, baking powder & salt. Set aside
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter & brown sugar on medium-high speed until light and fluffy.
  4. Add eggs, one at a time, beating until incorporated.
  5. Mix in vanilla and scrape down sides of bowl as needed.
  6. With the mixer on low, add in flour mixture and buttermilk, alternating with two additions of buttermilk & beating until combined after each
  7. Divide batter evenly among lined cupcake tins filling each about halfway full.
  8. Bake for 20-25 minutes or until a toothpick comes out clean.
  9. When done, transfer pans to wire rack to cool 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
to make the frosting
  1. In a saucepan, melt butter & add brown sugar. Whisk until combined.
  2. Next, bring the sugar and butter mixture to a boil, then lower heat to medium-low, stirring constantly. You've just made caramel!
  3. Remove from heat & add heavy cream, whisk together well.
  4. Cool the creamy caramel until lukewarm, but soft to the touch.
  5. Gradually add in powdered sugar, beat until thick. If needed, add hot water to thin out the frosting.
  6. Finally, frost cupcakes, sprinkle with sea salt and enjoy!
Adapted from The Boogie Blog
Adapted from The Boogie Blog
Fortune Goodies
*Before relaunching Fortune Goodies into the site you see today, I had a short-lived Tumblr of the same name. The #tbt post series brings back some of the more successful recipes from that first iteration. These salted caramel cupcakes made the cut.

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