Salted Triple Caramel Cupcakes.

This recipe is the motherload of all that is salted caramel! Caramel cupcakes topped with salted caramel frosting and salted caramel candies.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

If you like salted caramel, I can tell you three ways why you’re going to LOVE this cupcake.

(1) The cupcake itself is… wait for it… caramel flavored.  A brown sugar and caramel flavored cupcake to be exact.  (2) Swirled on top of the caramel cupcake is a thick layer of salted caramel frosting. (3) Adorning that luscious frosting is a petite salted caramel candy.  It’s a triple threat cupcake.

Sweet caramel cupcake, thick salted caramel frosting, adorable salted caramel candy.  My taste testers (hi Erin and Megan!) said these are the best cupcakes they have EVER eaten.  Hands down, they are my new favorite cupcake as well.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

Let’s begin with the homemade cupcake.  The recipe yields 12 standard size cupcakes – just enough to share with friends, coworkers, or your family.  After saving a few cupcakes for myself and friends, I brought them into work and they were gone by 9:15am.  Breakfast of champions.

The ingredient list and baking method are both very simple. Forget the boxed mix and make a cupcake from scratch. There is nothing like a homemade cupcake and these are just as easy as a boxed mix, I promise.

Today’s cupcake is caramel/brown sugar flavored. The taste of butter is an essential piece to caramel flavor, which is why butter (and not oil) is used. The cupcakes are very soft and moist because I use brown sugar to sweeten them. Brown sugar lends a soft texture to baked goods. Make sure to use dark brown sugar in this cupcake recipe, which has more profound caramel and butterscotch undertones compared to light brown sugar.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

The salted caramel frosting. Oh my goodness, this frosting is legendary.  It’s a bit thicker than the salted caramel frosting I’ve made before.  Today’s version tastes identical to salty caramel corn, but in creamy dreamy frosting form.

I followed my original salted caramel frosting recipe, but made a few simple changes. Melt butter, dark brown sugar, and heavy cream on the stove.  You are making homemade caramel in this step. Allow the caramel to bubble and boil. I kept the caramel sauce bubbling on the stove for 3 full minutes, as opposed to 1 minute in my original recipe. This extended period of time browned (but did not burn) the caramel.  Remove from heat and stir in salt.

Allow the caramel to cool completely at room temperature. Do NOT put caramel in the refrigerator to cool. My caramel took about 15 minutes to come to room temperature.  Once the caramel is no longer warm, beat in the powdered sugar with a hand mixer.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

Once the cupcakes were cool, I swirled the frosting on top with a knife – rustic style! I gave my piping tips a break. The recipe makes enough frosting to really pile it on high. I had some extra frosting leftover that I used to frost leftover cookies. Extra frosting can be stored in the refrigerator for up to 5 days.  Allow it to come to room temperature again before frosting anything.

The little caramel candies on top complete the whole cupcake “outfit.” I used store-bought soft caramel candies, cut them in half, dipped them in melted chocolate, and sprinkled them with course sea salt.   I ran out of time, so only some of them were dipped into chocolate.  If you don’t have time to dip caramels into chocolate, simply use store-bought caramels – or any caramel decoration of choice. Or leave out the topping completely!

I also used Rolo candies too. :)

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

The caramel/brown sugar flavored cupcakes are soft and tender, but sturdy enough to support the thick salted caramel frosting. I admit, I ate one even before I frosted them! A few hours after frosting the cupcakes, I found that the salted caramel frosting “set” and thickened/stiffened up even more, giving the frosting a candied-like coating. One bite of the cupcake leaves some serious teeth marks into the frosting.

There is SO much flavor into every bite. You’re getting salted caramel from every angle possible, making these cupcakes dangerously good.  Are you ready for this?

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

 

Salted Caramel Cupcakes

Yield: 12-14 cupcakes

Print Recipe

Caramel cupcakes topped with salted caramel frosting and salted caramel candies.

Ingredients:

Caramel Cupcakes

  • 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 2 large eggs, must be at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk (or even buttermilk, do not use skim milk or 1% milk)

Thick Salted Caramel Frosting

  • 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
  • 1 cup (200 grams) packed dark brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1/2 teaspoon salt
  • 2-3 cups (240-360 grams) powdered sugar, sifted
  • additional pinch of salt, as needed
  • salted caramel candies for decoration, optional

Directions:

  1. Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners, plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.
  3. Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
  4. While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you'd like the frosting a little creamier or thinner (I usually add 1-2 Tablespoons). Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 in the refrigerator.

Additional Notes:

*Extra frosting can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature again before frosting anything.

Cupcake recipe adapted from Cupcakes by Shelly Kaldunski.

Frosting recipe by Sally's Baking Addiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Apple Spice Cupcakes with Salted Caramel Frosting next!

apple spice cupcakes with salted caramel frosting

 

 See more caramel recipes.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

 

 

 

   

313 Responses to “Salted Triple Caramel Cupcakes.”

  1. #
    121
    Katieposted July 24, 2014 at 12:24 pm

    I made these with Gluten free flour, and they were such a hit, I couldn’t believe it! Thanks!!! :)

    Reply

    • Ffionreplied on December 21st, 2014 at 9:23 am

      Did you do anything differently with gluten free flour? like did the recipe change much or was it just the substitution of gf flour?

      Ive made these with normal flour before but one of my cousins is now gluten intolerant and I still want to make these for Christmas, but have never baked gluten free before so was looking for some tips as how to go around this?

      Reply

  2. #
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    Candiceposted August 4, 2014 at 12:36 am

    These were such a hit at the graduation party I did yesterday. This is probably the best frosting I have EVER tasted! I will definitely keep this one in my recipe book.

    Reply

  3. #
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    Moniqueposted August 5, 2014 at 2:14 pm

    I absolutely loved this recipe, just the right amount of sweetness mixed in with the cake. This is definitely a keeper!

    Reply

  4. #
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    Baileyposted August 11, 2014 at 5:38 pm

    i tried 16 minutes and they turned out perfectly!

    Reply

  5. #
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    Baileyposted August 11, 2014 at 5:41 pm

    the cake is absolutely amazing! i cut the recipe in half, and then made them mini. I baked them for 16 minutes and it was perfect! The frosting, however did not work for me. i had a heck of a time with the caramel. i found the directions confusing, but then again it was my first time making caramel so that might be why. it was awfully hard and sticky, so there was no way i could’ve blended it with the powdered sugar. i really wished it worked out, it sounds so good!

    Reply

  6. #
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    Christina Leeposted August 12, 2014 at 6:33 am

    Hi, can I use normal fresh milk? Not skim or anything just those normal ones (:

    Reply

  7. #
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    Jennaposted September 5, 2014 at 7:11 am

    Hi Sally:

    I love these cupcakes so much! I just have one question:Can I substitute the caramel flavored cupcake for chocolate? And the caramel candy for Reese’s minis? I have to bake for a party and the birthday girl is allergic to caramel.Thanks!

    Jenna

    Reply

    • Sallyreplied on September 5th, 2014 at 8:29 am

      How about any of my other cupcake recipes that are not flavored with caramel? A chocolate cupcake with reese’s pieces on top would be just fine though. Here are other recipes to browse if you would like other options: http://sallysbakingaddiction.com/category/cupcakes/

      Reply

  8. #
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    Kestrelposted September 15, 2014 at 5:22 pm

    These cupcakes are perfect. I’m eating one right now! ( quality control & all that)
    The quantities listed are spit on, no tweaking required.
    Thank you so much. :)

    Reply

  9. #
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    Rachelposted September 20, 2014 at 6:57 pm

    So I made them, and they totally fell in the middle when i went to take them out of the oven… :( im not sure what i did wrong. Im at a higher of around 5,000 ft, not sure if that was the problem.

    Reply

    • alyxreplied on October 25th, 2014 at 1:37 pm

      The cupcake falling happened to me too, and I’m wondering if the altitude has something to do with it. I lived at sea level for years, so I’m not sure if I need to be tweaking things for the difference. even though they fell, I was planning on filling the core anyways, so I just modified it. Minus that small problem, the taste was amazing!

      Reply

  10. #
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    Christineposted October 14, 2014 at 12:34 am

    Thanks for the recipe Sally! It turned out delicious. The caramel cupcake was great on its own already without the frosting! Great photos too I had trouble making the cupcakes look pretty in pics! (brown on brown is tough haha)

    Reply

  11. #
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    Lornaposted October 14, 2014 at 8:15 am

    Hi Sally. What kind of salt do you use? I generally use sea salt/himilayan salt. Are the measurements for sea salt or table salt? Really looking forward to trying these!

    Reply

    • Sallyreplied on October 14th, 2014 at 2:47 pm

      Hi Lorna! I use table salt for this specific recipe. Enjoy!

      Reply

  12. #
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    Noorposted October 20, 2014 at 12:53 am

    Hi. Can this frosting be used to ice a two layer chocolate cake? Will it be enough?

    Reply

    • Sallyreplied on October 20th, 2014 at 4:04 pm

      It won’t be enough – I suggest doubling the recipe.

      Reply

  13. #
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    Jennaposted October 20, 2014 at 1:37 pm

    I made these cupcakes a few weeks ago. It was my first attempt ever at making cupcakes and icing. The cupcakes themselves came out a little too dense but I’m sure that I had mixed a little too much. The frosting, though. OMG.

    My MIL said the frosting was one of the best she’s ever tasted, and then recalled the only other one, from a store back in the 1980’s or something.

    She’s right. The frosting was amazing. Thanks for sharing!

    Reply

    • Sallyreplied on October 20th, 2014 at 3:40 pm

      Thanks for reporting back Jenna! I LOVE this frosting. I need to make it more often. Actually maybe not – I have the tendency to go totally overboard eating it.

      Reply

  14. #
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    Shilpaposted October 20, 2014 at 10:37 pm

    Hi Sally,
    If I want to make salted caramel sans brown sugar, could I do it with regular sugar + water + cream and salt? Or will it not be as tasty? We don’t have a steady stock of brown sugar available so I was wondering if another option was possible. Thank you!

    Reply

  15. #
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    Jullie Anne Corpuzposted October 27, 2014 at 1:42 am

    Hello! I’m a mom and a first time baker, I just want to ask can I use cake flour on your Caramel cupcake recipe? If that so, what is the measurement?? Thanks!

    Reply

    • Sallyreplied on October 27th, 2014 at 8:14 am

      You can, yes. I would use 1 and 2/3 cup cake flour here.

      Reply

      • Jullie Anne Corpuzreplied on October 27th, 2014 at 10:58 am

        Oh! thanks a lot…

  16. #
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    Jennposted October 28, 2014 at 2:57 pm

    I made these today for my friend Michelle’s birthday. She loves anything caramel! We taste tasted as I was making them. Right away she knew they were caramel! My cupcakes came out perfect! Cant wait to try the final product.

    Reply

  17. #
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    Ireneposted October 31, 2014 at 8:13 am

    Greetings from Malaysia :)

    Hi Sally..i’m a first time baker and would love to try this recipe..but i dont understand the first step about the second pan..line 2 and fill halfway with water..do you mind explaining this to me..thanks so much!

    Reply

    • Sallyreplied on October 31st, 2014 at 5:33 pm

      Hi Irene, this recipe makes 14 cupcakes. So, you will need to bake in two batches since typical cupcake pans can only bake 12 at a time. In order to prevent your cupcake pan from warping, it is best to fill the empty cups with a little water.

      Reply

  18. #
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    ireneposted November 1, 2014 at 12:15 am

    Owh now i get it..thank you! Will try asap *hugs*

    Reply

  19. #
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    Caseyposted November 3, 2014 at 10:43 pm

    Hi Sally, Love your recipes! I had a question…. could this recipe be used to make a cake? My SIL loves carmel and I want to make her a cake for her birthday. Any advice?

    Reply

    • Sallyreplied on November 4th, 2014 at 7:31 am

      absolutely. however, there is too little batter for a layer cake and a little too much for a single layer cake. so, make the recipe as-is – fill the 9×2 inch cake pan halfway full and use extra batter to make cupcakes. I am unsure of the bake time, unfortunately. Enjoy!

      Reply

  20. #
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    Lizposted November 13, 2014 at 8:30 pm

    Wow these look amazing! How long in advance can you sprinkle the salt on? I want to make these for a bake sale, and I’m afraid the salt will dissolve if I do it the day before, but I don’t have time to do it the day of the sale. I’d appreciate any advice.
    Thanks!

    Reply

  21. #
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    Karineposted December 7, 2014 at 6:49 am

    I can’t wait to try these! They look awesome !! 😀

    Reply

  22. #
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    Shaunaposted December 7, 2014 at 9:32 pm

    OMG. How fabulous are these?!? I did not have dark brown sugar on hand so I used the light brown sugar that I had with a teaspoon of watkins caramel extract and they turned out GREAT!!! A huge hit–I’ll be storing this recipe in a safe place! Thanks Sally! xo

    Reply

  23. #
    143
    ameliaposted December 8, 2014 at 5:56 am

    Hi sally! I just wonder on ur recipe.. dark brown sugar 200gr and powdered sugar 240-360?? Are u sure that this recipe not too much sweet? thankyou!

    Reply

  24. #
    144
    Rajshreeposted December 28, 2014 at 8:59 am

    Hi,
    Can you please help me who to make this recipe eggless as we are vegetarians.

    Reply

    • Bethreplied on February 9th, 2015 at 11:57 am

      Hey!
      This may not necessarily work but you could try either chia or flax egg replacer.
      I have just made some brownies using flax egg as a substitute and they turned out fab :) all you have to do is for each egg substitute with one tablespoon of ground flaxseeds mixed with 2 and a half tablespoons of water and then leave that to set for about 5 minutes. I have also heard of people using applesauce or banana as a replacement for egg but I have never tried that!
      Hope this helps :)

      Reply

  25. #
    145
    jennposted December 29, 2014 at 8:44 pm

    Omg, I just made these cupcakes for my friend’s bday! I LOVE them! I hope he does too. Lol I was nervous because I had never made cupcakes from scratch, just cookies… but these turned out great! That icing though!!!!! OMG sooooooooo…. frickin’ goooooooood. Thank you so much for sharing your awesomeness with the world!

    Reply

  26. #
    146
    Kaylaposted January 6, 2015 at 11:32 pm

    Hey Sally! I love these cupcakes and I’ve made them 3 or 4 times. The only problem I have is that while they rise in the oven, just before they are done they sink down into flat tops or even concave tops. Any ideas what could be causing that and how I can fix it? Thanks so much, I love your blog!
    P.S. The tops of these cupcakes get very brown before they become springy/done. Maybe it’s a problem with my oven?

    Reply

    • Sallyreplied on January 7th, 2015 at 2:41 pm

      I would reduce your oven temperature– easy fix! And get an oven thermometer. They are so cheap and help regulate the actual temperature of your oven, not what the dial says– which is typically a little off. And do you think the cupcakes were underbaked? They may have been. Too brown on top but not cooked through all the way (and falling) as a result of the oven temperature.

      Reply

      • Michellereplied on February 11th, 2015 at 12:50 pm

        I am so glad she asked and you answered, I’ve been having this problem with these cupcakes every time I make them. Thank you!

  27. #
    147
    Mariaposted January 12, 2015 at 9:15 am

    Can i substitute the dark brown sugar for molasses or it will change the taste? Thanks xo

    Reply

    • Sallyreplied on January 12th, 2015 at 12:01 pm

      I do not suggest it– subbing liquid sweeteners (especially 1 cup) for sugars isn’t a good idea in cakes and cupcakes. And the taste would be molasses/gingerbread-y.

      Reply

  28. #
    148
    Ericaposted January 15, 2015 at 6:32 pm

    These look amazing!

    Have you tried adding food coloring to the icing or will it turn out a weird color because of the already brown color?

    Reply

    • Sallyreplied on January 15th, 2015 at 9:27 pm

      Hey Erica! I don’t recommend it– the frosting is a caramel brown color which won’t take to food coloring very well.

      Reply

  29. #
    149
    Nila @ The Tough Cookieposted January 22, 2015 at 7:41 am

    Hi Sally, I know you’ve posted this recipe ages ago, but I have a quick question about the frosting. Or rather, about the frosting technique. In the post you mention that you frosted these cupcakes with a knife, rustic style, but how though? I’ve tried it a couple of times and I could never get the frosting to look so perfectly swirled.

    I’d love some tips, because I really like the look of these cupcakes :)

    Reply

    • Sallyreplied on January 22nd, 2015 at 5:15 pm

      Nila, this is a very thick frosting which makes it easy to have it look a little “rustic.” I simply swirl the frosting. Pile some in the center and then work it around in a circular motion. That’s all I do!

      Reply

  30. #
    150
    Rae Sandbergposted January 29, 2015 at 1:38 am

    Sally, I would like to make these into a 9 X 12 cake… Would I need to double this recipe or 1 1/2 the recipe? Thanks

    Reply

    • Sallyreplied on January 29th, 2015 at 8:33 am

      Rae, I would 1.5X this recipe for that size pan. I’m unsure of the bake time.

      Reply

  31. #
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    Mandyposted February 1, 2015 at 2:33 am

    Oh these look delicious! I can’t wait to give your recipe a go! x

    Reply

  32. #
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    Devikaposted February 10, 2015 at 2:24 am

    If I double the recipe, could I use it for a bundt cake? I really hope you do see this comment. 😀

    Reply

    • Sallyreplied on February 10th, 2015 at 1:49 pm

      I’m sure you could yes– but I do not know the bake time.

      Reply

  33. #
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    Iviposted February 10, 2015 at 7:03 pm

    HI, Sally

    I have follow you from you beginning. My question to you is we latinos do not add salt to the caramel. Would it change the flavor to the frosting if I do not add the salt? I do not like the combination salt and caramel. I think the salt over power the flavor of the caramel.

    Thank you,
    Ivi

    Reply

  34. #
    154
    Sarahposted February 14, 2015 at 8:27 am

    Hey Sally,
    Made these today for VDay for the Husband (who is the harshest Salted Caramel ANYTHING critic around!) HE LOVED THEM! This is a recipe that will be a regular in our house! (well, okay, if I don’t want him getting diabetes, maybe not SO regularly! The man has zero self control around baked goods *lol*)
    So just wanted to stop by and let you know that! Love the blog, Love the recipes! (My boys thank you too! You’ve rekindled my baking addiction, and they’re reaping the rewards!)
    Thanks again! :) And Happy Valentine’s Day!

    Reply

    • Sallyreplied on February 14th, 2015 at 9:46 am

      Thank you Sarah! So glad to read this. Happy Valentine’s Day!

      Reply

  35. #
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    Lanaposted February 14, 2015 at 6:17 pm

    just made these, and they were delicious! thank you so much for sharing an amazing recipe

    Reply

  36. #
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    Aliceposted February 15, 2015 at 1:54 am

    I just made these cupcakes tonight for Valentines dessert and they are so delicious! I couldn’t stop licking the batter! And the finished cupcakes were even more delicious! This is the second cupcake recipe I’ve tried from your website and you never disappoint! Thanks Sally for the great recipes and happy Valentines Day!

    Reply

  37. #
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    Martyposted February 19, 2015 at 4:51 pm

    Hey Sally!

    The frosting turnes out like Some kind of really thick fudge with me (it was very good, but not frosting). I tried it twice! Any idea on What went wrong?

    Reply

    • Sallyreplied on February 20th, 2015 at 2:39 pm

      Nothing went wrong– the frosting is supposed to be super thick and fudge-like.

      Reply

  38. #
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    Jessicaposted March 13, 2015 at 12:39 am

    Hi Sally,

    I plan to make these for my sisters birthday in a few days. Just wondering why do you suggest to fill cupcakes 1/2 vs 3/4?

    Reply

    • Sallyreplied on March 13th, 2015 at 8:27 am

      They rise quite tall.

      Reply

  39. #
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    Rachaelposted March 16, 2015 at 5:42 pm

    Thank-you for an amazing recipe, I want to make theses for my friends b’day but her mums gluten free. Can I just sub with GF flour? I’m in Australia btw :-)

    Reply

    • Sallyreplied on March 16th, 2015 at 6:24 pm

      I’m unsure– I’ve never tried it. I’m sure it should be fine.

      Reply

  40. #
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    Sarahposted March 18, 2015 at 6:05 am

    Hi,
    Can I substitute light brown or white sugar for the dark brown sugar in the caramel frosting? Also, would it be okay to pipe this frosting on to the cupcakes?

    Reply

  41. #
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    jessicaposted March 19, 2015 at 2:36 pm

    Hi sally,

    I was wondering could I make the batter the night prior to save time to bake the next day? Also would piping the frosting be okay?

    Reply

    • Sallyreplied on March 19th, 2015 at 5:59 pm

      Because of the baking powder, the batter should be baked right away. You can prepare the wet ingredients and dry ingredients separately the night before and then mix the batter and bake the cupcakes the next day. When you mix wet and dry ingredients, baking powder activates instantly.

      Reply

  42. #
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    Lauraposted March 24, 2015 at 5:00 pm

    These were hands down, the most delicious cupcakes I’ve ever made. They were so good and turned out so great.

    Reply

  43. #
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    Diposted March 27, 2015 at 9:19 pm

    Wondered if these could be filled with something and if so what?
    Thanks

    Reply

  44. #
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    Kelseyposted April 18, 2015 at 10:19 pm

    Would the frosting be too sweet? And anyone know where to get soft caramel candy in Singapore?

    Reply

  45. #
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    Tiffanieposted April 19, 2015 at 7:16 pm

    Hi Sally,

    These are one of several of your cupcakes that I make, and I just love your flavors. I am having a consistent problem though- my cakes are not “dome-ing” (is that a word? If not, I am making it into cupcake vocab) as they should. I THOUGHT I was being super careful to not over mix, I cream my wet engredients thoroughly, I’ve tried whisking my eggs to no end, and still- no dome. So, I’ve neem wondering if it’s because I’m at a higher altitude? I live outside of Denver- so maybe I should add more flour? An extra egg? Help anyone!?

    Reply

    • Sallyreplied on April 20th, 2015 at 6:31 pm

      Is it only this recipe, Tiffanie? Or most all cupcakes? I have no experience baking at high altitude but have learned from study that it’s common for cakes and cupcakes to bake up flat high above sea level. Here is a handy chart that my readers at high altitude find helpful: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

      Reply

      • Tiffaniereplied on April 20th, 2015 at 7:26 pm

        Yes, it is most cakes except for chocolate cupcakes for some reason- usually my chocolate cakes dome just fine. Thank you for the website, I’m going to try it out and see if the high altitutude is my issue. :)

  46. #
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    vinaposted April 21, 2015 at 10:26 pm

    Hello Sally, thankyou for the recipe,
    I have a question, if i want to make it into mini cupcake, should i reduce the baking time? Thankyou!

    Reply

    • Sallyreplied on April 22nd, 2015 at 8:35 am

      Yep! Around 11-13 minutes.

      Reply

  47. #
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    Dolaposted April 25, 2015 at 10:44 am

    Hi Sally….love your recipes.Can I use this recipe for butterscotch cake?Many thanks.

    Reply

  48. #
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    Hanaposted April 26, 2015 at 2:09 am

    hey, was wondering if there’s a substitute for the heavy cream that you use for the frosting?

    Reply

  49. #
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    Kikiposted May 10, 2015 at 9:13 pm

    What is the consistency of the caramel supposed to look like after bubbling for 3 minutes before putting the powdered sugar in?

    Reply

  50. #
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    Marenposted May 12, 2015 at 4:03 pm

    Oh my word. I just finished baking these for the first time and these are the best cupcakes I have ever tasted. While waiting for the caramel sauce to thicken I could not stop licking the spoon. My husband said the cupcakes are “selling quality”. I used dark brown sugar from palm instead of regular dark brown. The insides were delicious on their own due to the sugar that caramelized. What a treat! Thank you for a fabulous recipe!

    Reply

    • Sallyreplied on May 12th, 2015 at 4:28 pm

      What a compliment! :)

      Reply

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    happywhenieatgoodfoodposted May 14, 2015 at 11:15 am

    BEST CARMEL SAUCE EVER:
    8 OUNCES CREAM CHEESE
    1/2 CUP BROWN SUGAR
    2TSP VANILLA

    HEAT ALL INGREDIENTS IN MICROWAVE. BLEND UTIL SMOOOTH . 
    THIS RECIPE IS AWESOME ON THESE CUPCAKES! 

    Reply

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    meganposted May 19, 2015 at 5:49 am

    hi1 will the cupcakes turn out the same if i use light brown sugar instead of dark brown sugar? 

    Reply

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    Tiffanyposted June 11, 2015 at 11:18 pm

    Hi Just wondering if you have made these with Gluten free flour before??? I love the sound of these but my family is celiac. Thanks

    Reply

    • Sallyreplied on June 12th, 2015 at 9:37 am

      I have not personally tried it. If you have a GF flour that you love, give it a try!

      Reply

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    Jaliahposted July 4, 2015 at 5:21 am

    Hi there! Just wondering, u indicated 1 and 1/2 cup, 190g. Shouldnt it be 300g instead? 

    Reply

    • Sallyreplied on July 4th, 2015 at 8:35 am

      Hi Jaliah! 1 and 1/2 cups of flour weighs around 190g.

      Reply

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    Maeposted July 14, 2015 at 2:09 am

    Hi, quick question: if I wanted a thick caramel sauce (one that can be poured over cakes), can I still use your frosting recipe and just stop right before adding the powdered sugar?
    Thanks so much!

    Reply

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    Kaitlin Homerposted July 26, 2015 at 10:01 am

    I just made these cupcakes last night for my family. The cake was DELICIOUS- overall very fluffy and flavored just like caramel. However, I was not as impressed with the frosting. It was extremely sweet and overpowered the entire cupcake. If you are planning on making these cupcakes, make sure you have a huge sweet tooth or you will not be able to finish them):

    Reply

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