Best 6 Spam A Licious Cupcakes With Salted Caramel Frosting Recipes

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Indulge in a culinary adventure with our extraordinary Spam-alicious Cupcakes, a delightful fusion of sweet and savory flavors. Topped with a decadent salted caramel frosting, these cupcakes offer a unique taste experience that will tantalize your taste buds. The moist and fluffy vanilla cupcakes are perfectly complemented by the rich and savory Spam filling, creating a harmonious balance of flavors. As you bite into the cupcake, the salted caramel frosting adds a touch of sweetness and a hint of saltiness, elevating the overall taste to new heights. This recipe is accompanied by two additional variations to satisfy every palate: a classic vanilla cupcake with salted caramel frosting for those who prefer a traditional treat, and a devil's food cupcake with chocolate salted caramel frosting for chocolate lovers.

Let's cook with our recipes!

ULTIMATE SALTED CARAMEL CUPCAKES



Ultimate Salted Caramel Cupcakes image

For salted caramel lovers only... brown sugar cupcakes are stuffed with caramel cream and topped with salted caramel frosting.

Provided by Ashley Manila

Categories     Dessert

Time 1h

Number Of Ingredients 21

2 cups all-purpose flour (be sure NOT to pack your flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup full-fat sour cream
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs plus one large egg yolk, at room temperature
1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
1/2 cup thick, creamy caramel sauce (see post for references), optional
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
3/4 teaspoon salt
3 and 1/4 cups confectioners' sugar, sifted
1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
1 teaspoon flaky sea salt
6 chewy caramel candies, cut in half (see post for references)

Steps:

  • Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
  • Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.
  • In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
  • Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING



Almond Cupcake with Salted Caramel Buttercream Frosting image

A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!

Provided by BakinMama

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 16

1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 cup white sugar
½ cup margarine, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¾ cup whole milk
½ cup brown sugar
½ cup margarine
2 tablespoons light corn syrup
1 tablespoon vanilla extract
½ cup heavy cream, or as needed
1 pinch salt
¾ cup salted butter, softened
2 cups confectioners' sugar, sifted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
  • In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
  • Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
  • To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
  • Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 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 CUPCAKE



Salted Caramel Cupcake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 regular or 48 mini cupcakes

Number Of Ingredients 17

2/3 cup sour cream
2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 whole vanilla bean, split
2 cups granulated sugar
1 cup (8 ounces) salted butter, melted
2 cups all-purpose flour
Caramel Buttercream Frosting, recipe follows
Course sea salt
Caramel sauce
Chopped cashews
Fondant elephant
1 1/2 cups (12 ounces) unsalted butter, cubed and chilled
4 ounces cream cheese, cubed and chilled
3 cups powdered sugar
1 cup caramel sauce

Steps:

  • Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
  • Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
  • In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
  • Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
  • Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.

SPAM CUPCAKES



Spam Cupcakes image

Make and share this Spam Cupcakes recipe from Food.com.

Provided by BigFatMomma

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

2 (12 ounce) cans classic Spam
2 eggs, slightly beaten
2/3 cup quick oats
3/4 cup milk
1/3 cup brown sugar
1 teaspoon prepared mustard
2 tablespoons white vinegar
1 tablespoon water
4 cups instant mashed potatoes, prepared

Steps:

  • Preheat oven to 350.
  • In a large bowl, grate the SPAM.
  • Add eggs, oats and milk, and mix well.
  • Lightly spray a 12- cup muffin tin with cooking spray.
  • Fill each cup 2/3 full with SPAM mixture.
  • Using back of spoon, press mixture into tins.
  • In a small bowl, whisk together the brown sugar, mustard, vinegar and water.
  • Lightly spoon glaze mixture over SPAM mixture.
  • Bake for 35 to 30 minutes or until set.
  • Remove cupcakes from oven.
  • Place oven rack 2-3 inches from top heat element (broil).
  • Top each cupcake with potatoes.
  • Broil cupcakes until lightly browned, 2-3 minutes.
  • Let cool in tin for 5 minutes before serving.

Nutrition Facts : Calories 307.1, Fat 17, SaturatedFat 6.2, Cholesterol 72.3, Sodium 813.6, Carbohydrate 27.8, Fiber 1.8, Sugar 6.7, Protein 11.2

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.

Tips:

  • Use fresh ingredients: SPAM, cream cheese, butter, eggs, flour, sugar, and vanilla extract should all be fresh for best results.
  • Follow the recipe carefully: This recipe is fairly simple to follow, but it's important to pay attention to the details to ensure success.
  • Don't overmix the batter: Overmixing can result in tough cupcakes. Mix just until the ingredients are combined.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes, but it can vary depending on your oven.
  • Let the cupcakes cool completely before frosting them: This will help prevent the frosting from melting.
  • Use a piping bag or zip-top bag to frost the cupcakes: This will give you more control over the frosting application.
  • Sprinkle the cupcakes with crumbled SPAM or bacon bits before serving: This adds a salty, savory flavor that complements the sweet frosting.

Conclusion:

These SPAM-A-licious cupcakes with salted caramel frosting are a fun and unique treat that is sure to impress your friends and family. They are perfect for parties, potlucks, or any other special occasion. So next time you're looking for a new dessert to try, give these cupcakes a try. You won't be disappointed!

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