Best 11 Salted Caramel Cupcakes Recipes

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Indulge in a symphony of sweet and salty flavors with our salted caramel cupcakes, a delightful treat that will tantalize your taste buds. These cupcakes are a perfect balance of rich, moist chocolate cake and a luscious salted caramel filling, topped with a velvety smooth salted caramel buttercream. But that's not all, we also have a collection of other irresistible recipes inside this article, including a classic chocolate cupcake recipe, a decadent red velvet cupcake recipe, and a funfetti cupcake recipe that is sure to bring a smile to your face. Get ready to embark on a culinary journey that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8 teaspoon kosher salt
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
1/4 teaspoon kosher salt
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
  • Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
  • To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
  • In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
  • Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING



Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 24 cupcakes

Number Of Ingredients 28

2 1/4 cups granulated sugar
1/2 cup plus 1 tablespoon salted butter
2 tablespoons vegetable oil
4 large eggs
1 tablespoon Madagascar vanilla extract
2 3/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup milk
3/4 cup unsweetened cocoa powder
3/4 cup hot water
1/2 cup salted butter
1/2 cup unsweetened cocoa powder
1/2 cup hot water
4 cups powdered sugar
2 pounds plus 1 cup powdered sugar
1 cup milk
1 teaspoon Madagascar vanilla extract
1/2 teaspoon sea salt
1 cup salted butter, cut into 1/2-inch slices
2 1/4 cups shortening
1 cup granulated sugar
3/4 cup heavy cream, at room temperature
3 1/2 tablespoons salted butter
1 teaspoon fine sea salt
2 1/2 cups buttercream base frosting
1 cup powdered sugar
1/2 cup salted caramel

Steps:

  • For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
  • Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
  • Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
  • Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
  • For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
  • For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
  • For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
  • Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
  • For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
  • Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.

SALTED CARAMEL CUPCAKES



Salted Caramel Cupcakes image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 cupcakes.

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 350°. 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 flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from 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.

Nutrition Facts : Calories 416 calories, Fat 22g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 224mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE SALTED CARAMEL CUPCAKES



Chocolate Salted Caramel Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons unsalted butter
1 teaspoon instant espresso
1/2 cup buttermilk, at room temperature
2 whole eggs, at room temperature
1/2 cup chopped chocolate
1/2 cup heavy cream
1 teaspoon coffee liqueur, optional
Salted Caramel Buttercream, recipe follows
1 1/2 cups heavy cream
2 cups sugar
1 pinch sea salt
3 sticks unsalted butter

Steps:

  • For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
  • Combine the sugar, flour, cocoa powder, baking powder and baking soda in a bowl. In a small pot over low heat warm up 1 cup water, the butter and espresso. Do not boil! Just melt the butter. Set aside to cool.
  • Combine the buttermilk, eggs and coffee mixture in a second bowl. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
  • Scoop the batter into the cupcake liners and bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool.
  • For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth. Take off the heat. Add the coffee liqueur if using and mix.
  • To assemble: Using a apple corer or a small spoon, scoop a small well halfway through in the center of the cupcakes. Spoon 1 teaspoon of the ganache into the well, as well as brush some over the top of the cupcakes. Fill a pastry bag with piping tip of your choice with Salted Caramel Buttercream. Pipe the buttercream directly on top of the cupcakes. Garnish as you please.
  • Slowly heat the cream in a small pot over low heat.
  • While heating up the cream, in another pot over medium heat, add one third of the sugar and the salt and mix with a wooden spoon until liquid. Continue to add the remainder of the sugar in one-third increments. Once all the sugar is dissolved, continue to mix the caramel until it reaches a slightly darker brown color.
  • Turn off the heat and add the hot cream very slowly in increments while stirring. Be very careful to not burn yourself! Caramel is ready once the cream and caramel are smooth. Transfer to a bowl for cooling. Allow 1 hour to cool at room temperature.
  • Add the cooled caramel mixture to a mixing bowl and with a paddle attachment on medium speed, add the butter in increments. Once the buttercream is smooth it is ready to be used.

SPAM®-A-LICIOUS CUPCAKES WITH SALTED CARAMEL FROSTING



SPAM®-a-licious Cupcakes with Salted Caramel Frosting image

Once again, I accepted a challenge from another AR member. She asked me to make a dessert using SPAM® luncheon meat. It was a success!

Provided by Keri

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h15m

Yield 24

Number Of Ingredients 10

4 ounces fully cooked luncheon meat (such as SPAM®), grated
1 (15.25 ounce) package devil's food cake mix
1 ⅓ cups water
1 cup mayonnaise
2 large eggs
½ cup butter
1 cup dark brown sugar
⅓ cup heavy whipping cream
¼ teaspoon salt
2 cups confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Heat a large skillet over medium-high heat. Cook and stir grated luncheon meat in hot skillet until browned and crispy, 5 to 7 minutes. Transfer meat to a paper towel-lined plate and cool completely.
  • Beat cake mix, water, mayonnaise, and eggs together in a large bowl with an electric mixer on low speed until just moistened. Increase speed to medium and beat until smooth, about 2 minutes. Fold 2/3 of the fried luncheon meat into cake batter. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans set on wire racks until completely cool.
  • Melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream; stir until sugar dissolves. Bring to a simmer and cook sauce without stirring for 1 minute. Remove from heat, stir salt into sauce, and cool completely.
  • Transfer sauce to a large bowl and beat in confectioners' sugar 1 cup at a time until frosting reaches desired consistency. Spread frosting onto cooled cupcakes and top with remaining fried luncheon meat.

Nutrition Facts : Calories 285.3 calories, Carbohydrate 32.6 g, Cholesterol 40.5 mg, Fat 16.5 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 309.9 mg, Sugar 27.1 g

CHOCOLATE CUPCAKES WITH SALTED CARAMEL CENTER SURPRISE



Chocolate Cupcakes with Salted Caramel Center Surprise image

Chocolate cupcakes get a fun upgrade with a gooey-sweet salted-caramel center.

Provided by Paula Jones

Categories     Dessert

Time 1h30m

Yield 18

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
18 salted caramels, unwrapped (from 7-oz bag)
2 containers (12 oz each) Betty Crocker™ Whipped chocolate ready-to-spread frosting
6 small pretzel twists, coarsely crushed

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box. Fill muffin cups about 3/4 full. Place caramel onto center of batter in each cup; press caramel into batter just until covered.
  • Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pretzels.

Nutrition Facts : ServingSize 1 Serving

BUTTER PECAN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING RECIPE - (4.1/5)



Butter Pecan Cupcakes with Salted Caramel Buttercream Frosting Recipe - (4.1/5) image

Provided by jud_kit

Number Of Ingredients 21

HOMEMADE SALTED CARAMEL SAUCE:
1 cup granulated sugar
6 tablespoons unsalted butter, room temperature, cut into pieces
1/2 cup heavy cream, room temperature
1 1/2 teaspoons coarse sea salt
CUPCAKES:
1 tablespoon butter for pecans + 1/2 cup (1 stick) unsalted butter for cupcakes, softened
1/2 cup broken pecans, chopped
1 1/2 cups White Lily all-purpose flour, or cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup light brown sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk
SALTED CARAMEL BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, soft
1 cup confectioner's sugar
1/4 cup salted caramel sauce, room temperature
1-2 teaspoons heavy whipping cream or sour cream

Steps:

  • HOMEMADE SALTED CARAMEL SAUCE: Heat sugar over medium-high heat in 1 to 1 1/2 quart heavy saucepan or saute pan. When sugar starts to melt, start whisking the sugar. It will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking and instead swirl the pan to move the sugar around. Continue cooking sugar until it is completely melted and reaches a deep amber color. Carefully whisk in the butter, whisking till melted. The caramel may clump at the sides. Remove pan from heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in salt. Let sauce cool for about 10 minutes in the pan, then pour into a pint mason jar and cool to room temperature. Yield: about 1 1/2 cups CUPCAKES: Heat oven to 350°F Cut 1 tablespoon. butter into small pieces; add to pecans in oven-proof dish. Bake, stirring after butter melts, 5 to 7 minutes, or till pecans are nicely toasted and butter is absorbed. Cool. Line muffin tin with 12 paper liners. Whisk flour; lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda. In bowl of stand mixer, combine sugar, salt and 1 stick butter. Beat at medium speed 5 minutes, till light and fluffy, scraping sides and bottom of bowl as needed. Add eggs, one at a time, adding vanilla with last egg and beating till yellow disappears after each addition. Using lowest speed of mixer, add flour mixture alternately with milk, beginning and ending with flour and adding nuts with last addition of flour. Stir batter with spatula, briefly, to be sure everything is mixed well. Fill muffin cups with about 1/4 cup batter. Bake 15-17 minutes or till a toothpick inserted near center returns with just a few crumbs. Cool on wire rack completely before frosting. SALTED CARAMEL BUTTERCREAM FROSTING: In medium bowl, beat butter till light and fluffy, about 3 minutes. Scrape bottom and sides of bowl; gradually add sugar and beat till smooth and creamy. Add salted caramel sauce and cream on low speed until incorporated. Increase speed gradually to high and beat till frosting is light and smooth, about 2 minutes. Refrigerate frosting at least 1/2 hour, or longer. (Can be made the day before.) If desired, garnish frosted cupcakes with additional toasted chopped pecans. Refrigerate leftovers and allow to sit at room temperature one hour before serving.

SPICED APPLE CUPCAKES WITH SALTED CARAMEL FROSTING



Spiced Apple Cupcakes with Salted Caramel Frosting image

Honorable Mention Bisquick® Recipe Contest 2010! Mix it up - apples, caramels and a touch of salt to create irresistible cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 12

Reynolds™ Baking Cups
1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1 teaspoon apple pie spice
1/2 cup apple cider or juice
2 tablespoons butter or shortening, softened
1 teaspoon vanilla
1 egg
1 1/4 cups chopped peeled apple (about 1 medium)
3/4 cup Betty Crocker™ Rich & Creamy Vanilla frosting (from 1 lb-container)
1/4 cup caramel topping
1/4 teaspoon kosher (coarse) salt

Steps:

  • Heat oven to 375°F. Place Reynolds Baking Cup in each of 12 regular-size muffin cups
  • In large bowl, beat all cupcake ingredients except apple with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in apple. Fill muffin cups about three-fourths full.
  • Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pan to cooling rack; cool completely.
  • In small bowl, mix frosting and caramel topping until smooth and spreadable. Frost cupcakes. Sprinkle with kosher salt.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 310 mg, Sugar 24 g, TransFat 1 1/2 g

VEGAN CHOCOLATE GANACHE CUPCAKES WITH SALTED CARAMEL AND DARK CHOCOLATE BUTTERCREAM



Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 16 cupcakes

Number Of Ingredients 23

1 1/2 cups soy milk, or non-dairy milk of your choice
3/4 cup agave nectar or maple syrup
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons organic cane sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons apple cider vinegar
1 1/2 cups organic, unbleached white flour
1/4 cup plus 2 tablespoons cocoa powder
1/4 cup dark cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
4 cups dark chocolate chunks
1 cup soy milk, or non-dairy milk of your choice
1/2 cup agave nectar or maple syrup
1 1/2 cups coconut milk fat (from two 13.5-ounce cans unsweetened, full fat coconut milk that has been refrigerated overnight)
1 cup organic brown sugar
1 tablespoon vanilla extract
2 teaspoons course sea salt
2/3 cup organic vegetable shortening
1/3 cup vegan margarine
3 cups powdered sugar
1 cup dark cocoa powder

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
  • In a medium bowl, whisk together the soy milk, agave nectar, canola oil, cane sugar, vanilla extract and apple cider vinegar, and set aside. In a large bowl, sift the flour, cocoa powders, baking powder, baking soda and salt and whisk them together. Add your wet mixture to the dry and whisk until the mixture is evenly moist and only a few lumps remain. Set aside.
  • For the ganache: Whisk together the chocolate chunks, soy milk and agave nectar in a microwave-safe bowl. Place the bowl into a microwave and heat for 1-minute increments, whisking in-between, until the mixture is thick and smooth.
  • Take your cupcake batter and start to stream in about 1 cup of the chocolate ganache and gently fold it into the batter. Do not fully mix it into the batter, it should be swirled in.
  • Fill the liners three-quarters full and bake until a toothpick comes out clean, 12 to 15 minutes. Cool the cupcakes completely.
  • For the salted caramel sauce: In a nonstick saucepan, add the coconut milk fat. Add in the brown sugar, vanilla and salt, and whisk well. Bring the mixture to a boil on medium-high heat, whisking occasionally. Once the mixture starts to boil, reduce the heat to a low bowl and cook for 35 to 45 minutes, whisking every couple of minutes, until the sauce has reduced by half. The resulting mixture will be thick and golden. Allow the caramel to cool slightly and use immediately.
  • For the buttercream: Whip the shortening and margarine together in a mixer bowl with the paddle attachment until fluffy. Scrape down the bowl and put back onto the mixer on low-speed and slowly add the powdered sugar and cocoa powder. Once the mixture is fully incorporated, stream in 1 cup of the chocolate ganache. Once the ganache is added, you may turn the mixer to medium-high and whip until the buttercream is very fluffy.
  • To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with salted caramel sauce. Using a round frosting tip, generously frost the top of each cupcake with the dark chocolate buttercream. Drizzle the top of each cupcake with more salted caramel sauce.

PUMPKIN SALTED CARAMEL CUPCAKES



Pumpkin Salted Caramel Cupcakes image

A spiced pumpkin cupcake topped with salted caramel frosting, Rolos™, pecans and more caramel is the perfect autumn treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup Libby's™ 100% Pure Pumpkin (from 15 oz can)
1/2 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup salted caramel sauce
24 Hershey's Rolos® chocolates, unwrapped, quartered
1/2 cup coarsely chopped pecans, toasted
1/4 cup salted caramel sauce
Coarse sea salt, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 14 to 19 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl ,mix frosting and 1/2 cup caramel sauce with spoon until well blended. Spoon frosting into large resealable freezer plastic bag; partially seal. Cut off bottom corner of bag. Pipe frosting on outside edge of cupcake and spiraling up toward center. Decorate with 4 Rolos™ pieces and 1 teaspoon pecans. Repeat steps to frost and decorate with each cupcake.
  • When ready to serve, drizzle 1/4 cup caramel sauce on cupcakes and sprinkle with sea salt, if desired. Store loosely covered at room temperature.

Nutrition Facts : Calories 340, Carbohydrate 52 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Servings, Sodium 260 mg, Sugar 38 g, TransFat 0 g

SPICED APPLE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM



Spiced Apple Cupcakes With Salted Caramel Buttercream image

These cupcakes contain all the flavors of a caramel-dipped apple with the loving touch of apple pie spices and salted caramel. These cupcakes are moist with tender pieces of apple nestled inside, then topped with a velvety salted caramel buttercream frosting. Decadent, delightful and definitely worth sharing the calories with your friends and family!

Provided by MarthaStewartWanabe

Categories     Apple

Time 2h19m

Yield 30 Cupcakes

Number Of Ingredients 20

3 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon ginger, ground
1/8 teaspoon clove, ground
3 eggs, beaten
3/4 cup vegetable oil
3/4 cup milk
2 teaspoons vanilla
3 cups apples, peeled, finely chopped (McIntosh, Granny Smith, Cortland, Northern Spy or any other tart, firm apple)
1 cup butter, salted
2 cups brown sugar
2/3 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2-4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees. Prepare muffin pans with cupcake liners.
  • In large bowl, combine flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
  • In a medium bowl, whisk eggs. Then whisk in oil, milk and vanilla.
  • Add wet ingredients to dry ingredients and beat at medium speed until combined.
  • Fold in chopped apples.
  • Fill cupcake liners 2/3 full with batter.
  • Bake for 18-19 minutes, until a toothpick inserted into the center comes out clean or cakes bounce back when pressed lightly.
  • Allow cupcakes to cool completely.
  • Meanwhile, prepare your caramel buttercream.
  • In saucepan over medium heat, melt butter. With a wooden spoon, stir in brown sugar and continue to stir until dissolved. Then stir in heavy cream, vanilla and salt. Once mixture reaches a slow, rolling boil, cook for 5-7 minutes or until mixture begins to thicken to a syrupy consistency. Remove from heat and set aside to cool. Once cooled to a manageable temperature, transfer to a mixing bowl.
  • With an electric mixer, gradually beat in confectioner's sugar until mixture is smooth and velvety. If necessary, use a little more or less to reach the desired consistency.
  • Frost cupcakes using your desired method. I prefer to pipe it in a thick swirl, using a wide round tip or spreading with a flat spatula.

Tips:

  • Use room temperature ingredients for the cupcakes and frosting to ensure they combine smoothly.
  • Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth texture.
  • Gradually add the eggs one at a time to the creamed mixture to prevent curdling.
  • Fold in the dry ingredients gently to avoid overmixing and a tough texture.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely before frosting for a neat and even finish.
  • For the caramel sauce, use heavy cream instead of milk for a richer and thicker consistency.
  • Stir the caramel sauce constantly while heating to prevent scorching or crystallization.
  • When making the frosting, use softened butter to ensure it mixes smoothly with the other ingredients.
  • Gradually add the powdered sugar to the frosting mixture to avoid lumps.
  • Pipe the frosting onto the cupcakes using a piping bag fitted with a star tip for a professional finish.
  • Sprinkle sea salt on top of the frosted cupcakes for a sweet and salty flavor combination.

Conclusion:

These salted caramel cupcakes offer a delightful balance of sweet and salty flavors, making them a perfect treat for any occasion. With their moist and fluffy texture, rich caramel sauce, and creamy frosting, these cupcakes are sure to be a hit. By following the tips provided above, you can easily create these delicious cupcakes at home and impress your friends and family with your baking skills. Remember to experiment with different variations, such as using different types of chocolate or nuts, to create unique and personalized salted caramel cupcakes that everyone will love. Enjoy!

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