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Today’s treat is the motherload of all that is salted caramel.
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.
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.
Flour, baking powder, and salt make up your dry ingredients. Quite standard. Then, beat butter, sugars, eggs, milk, and vanilla together. The fat used in this cupcake recipe is butter. Typically, I prefer to use oil in my cakes and cupcakes because it lends a moist and soft texture, more so than butter. I like to use oil when there are other overpowering tastes in the batter – like a chocolate cupcake or a pumpkin cupcake. However, a few of my homemade cupcake recipes like funfetti or apple spice need the enhanced flavor of butter, something oil cannot provide.
Today’s cupcake is caramel flavored. The taste of butter is an essential piece to caramel flavor, which is why butter (and not oil) is used. The cupcakes are still very soft and moist because I use 2 eggs and a prevalent amount of brown sugar. 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.
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. I used more powdered sugar in this frosting than my original salted caramel frosting. I wanted a thicker consistency. For the increased amount of sweetness I was adding, I increased the amount of salt.
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. 
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?
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makes 12 cupcakes
Ingredients
- 1 and 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (or heavy cream or half-and-half, do not use skim milk or 1% milk)
- 1/2 cup (1 stick) salted butter
- 1 cup dark brown sugar
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 3-4 cups powdered sugar, sifted
- additional pinch of salt, as needed
- salted caramel candies for decoration, optional
Instructions
- Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners. Set aside.
- 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.
- Fill each cupcake liner about 2/3 full, dividing the batter between all 12. Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
- 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. I used 4 cups. 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 5 days.
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.
RECIPE SOURCE FOR CUPCAKES: Cupcakes by Shelly Kaldunski
RECIPE SOURCE FOR FROSTING: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & original 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.
Hello gorgeous.
Do you like caramel as much as I do? Let’s indulge…
Apple Spice Cupcakes with Salted Caramel Frosting
Chocolate Peanut Butter Saltine Toffee
Chocolate Fudge Cupcakes with Salted Caramel Frosting
Loaded Caramel Dipped Pretzels
Salted Caramel Pecan Chocolate Chip Cookies
Buttery Caramel Apple Upside Down Cake
{ 174 comments… read them below or add one }
Omg those are seriously the most luscious looking cupcakes EVER. You got some skills with a frosting knife!! I may have to break my sugar ban for these…the crumb of those cupcakes looks Di.Vine.
Erika recently posted..60-cal Date Newton Bites
Thanks Erika! The frosting was a quick job and yes, I just used a knife to swirl it all on top. You’d love these my dear friend.
No way! Aaaaaah. Are these real?!?
Colleen @ What’s Baking in the Barbershop?! recently posted..January: National Oatmeal Month!
oh yes. you aren’t dreamin’
wow – these look amazing! I made salted caramels for the first time last month … yum! Thanks for sharing these.
Hi Kathy! Thanks for saying hello.
And I need to make my own caramels someday. Salted, of course. Glad you like the looks of the cupcakes!
When I saw salted caramel I knew this one was for me
By the way..your photos just keep getting better and better!
Ashley @ Wishes and Dishes recently posted..Kitchen Fails of 2012
Ashley – the photo comment – thank you so, so much. It was snowing outside when I was taking these photos and had to make a ton of adjustments to the camera’s settings. It was a looooong photoshoot. Again, thank you SO much!
Holy cow – I need to make this ASAP!
Eva @ Eva Bakes recently posted..Triple chocolate cupcakes
Thanks Eva! And I need to go take a peek at the triple chocolate cupcakes on your blog today!
Oh wow Sally! My mouth is watering just looking at these! You can never go wrong with caramel…especially tripling it!
Liz recently posted..Chewy Popcorn Bars #bloggersforsandyhook
I could NOT agree more Liz. I love caramel more and more in each recipe I make with it. I couldn’t help but to triple threat it this time.
Duuddeee, I can’t tell you how many times I swallowed my drool down reading this post. I should of just set it free to dribble everywhere. I’d be game with just a salted caramel cupcake but triple?… hell yes.
Adding these to my ‘make & bake list’ which is ever growing.
Lisa {Sweet 2 Eat Baking} recently posted..Meringue Kisses
Dude! Thanks Lisa. And I just *had* to triple the caramel, right?
I saw these on your Facebook page, and had to come over to get a closer look!! Oh. My. They are even more beautiful here!
I love how you explained how to cook your previous caramel a little longer to make it even richer! Mmmm. 
~Joy from Yesterfood
Hi Joy! Thanks so much and I’m glad my FB enticed you to stop by. The caramel in the frosting is just that – very dark and rich. It’s perfect.
Good.Lord. I’ll be over in 5 minutes….
Ari @ Ari’s Menu recently posted..French Onion Meatloaf
please come over so i have an excuse to make these again! but really… i don’t even need an excuse do i?
Oh my goodness – I think I’ve died and gone to heaven! These look amazing!
And seriously, when are you coming by my work to bring these to me?
Chung-Ah | Damn Delicious recently posted..Asian-Style Cobb Salad
let’s have asian cobb salad and tofu lettuce wraps and these for dessert, k?
Sold!
Chung-Ah | Damn Delicious recently posted..Asian-Style Cobb Salad
I’m not even a fan of salted caramel, but I need to try these! Do you think whole milk in the frosting would work in place of the heavy cream?? You need to show us your kitchen where all these fabulous recipes come to life;) Also, which ingredients do you make sure to always have on hand? I’m always running out and now that I’ve found your site, I want to be baking all the time! Maybe that could be a future post!
You are a genius Meredith! I love your idea for “what ingredients to always have on hand.” Thank you so much for that idea. I know it would be very helpful to readers. For the frosting – heavy cream is necessary for the caramel to set up properly, not whole milk. Good question! Thanks again Meredith!
yay! I’m looking forward to it!:)
I am SO ready for this and I LOVE LOVE LOVE caramel oh so much. It’s my preferred go-to sauce on my sundaes, and I admit, I love eating a big spoon of it sometimes to curb my cravings
this frosting looks to-die for. Almost like the thick, buttery coating on a caramel apple, but so dreamy and fluffy I could die. Plus, I love your little idea of dipping Rolos in even more chocolate and sprinkling on the sea salt. More is more when it comes to salted caramel!
Hayley @ The Domestic Rebel recently posted..Cinnamon Roll-Stuffed Blondies [Guest Post]
These are SO pretty!
OMG! These look so good! I LOVE caramel! I’ve been wanting to find time to make a caramel icing that seems similar to this – so caramely! I’m adding this to my list of things to try!
Lindsay @ Life, Love and Sugar recently posted..Peanut Butter, Nutella and Marshmallow Cookie Cups
It’s a thick, caramel infused frosting. You will love it. Thanks Lindsay!
These are without a doubt the most caramely cupcakes I have ever seen! The frosting is OUT OF THIS WORLD!! Well done, Sally
Anna @ Crunchy Creamy Sweet recently posted..Chocolate Chai
Thank you Anna – you are so sweet. I appreciate that!
I made a caramel cake once and it was to DIE FOR. I can only imagine that these cute cupcakes are just as heavenly. I love this frosting recipe…I’m definitely going to keep it in mind for other cake recipes too!
Elaine @ Cooking to Perfection recently posted..Roasted Curry Ginger Cauliflower
i don’t know what took me so long to make caramel cupcakes.
A cake would be fabulous. i don’t think i’d have self control!
Yum, these look amazing, Sally! Loving the little Rolos on top
UMM salt, you and me girl, we are on the same page! My New Salted Pistachio and Orange Quick Bread is up online now. I wish I could dip my bread into your carmel frosting!
Reba recently posted..Salted Pistachio and Orange Toast to Go- Vegan
Hi Reba! I can’t wait to take a peek at your bread. I love salty sweet so much!
Oh man I DON’T know if I’m ready for this. It looks almost too good to handle. Will I get cavities immediately? Second thought, don’t answer that. I’ll just double up on the teeth brushing when I try them
Jess @ OnSugarMountain recently posted..No Knead Artisan Bread
My dentist would not be happy about this post.
Beautiful pictures and beautiful caramel cupcakes!!! I want them in my belly riiiiight now.
Hi Madison! Thank you so, so much!
I flipping adore caramel, these look amazing. I’d like to faceplant right now thank you!!!
Aimee @ ShugarySweets recently posted..Peanut Butter Granola Bars
How did you get the frosting to look so perfect without using piping tools?!? These look gorgeous! Delicious too….I haven’t made cupcakes in forever, these might be just the right ones to get me back on the cupcake wagon!
Hi Shaina! I just used a knife – plopped frosting on the middle of the cupcake and gently swirled it around. Let me know if you make these!
Triple caramel? My jaw is on the floor. I love these!
Cassie | Bake Your Day recently posted..SEO for Food Bloggers – Part I
Wow, those are some seriously caramel cupcakes! They look fantastic! I love all things caramel, so I think I would be obsessed with them.
Hi Leah – you and I alike. I have a huge soft spot for caramel, especially salted caramel.
I’m sorry. I couldn’t read after I saw the frosting. I’m swooning…..
Salted caramel cupcakes are one of my favorite treats! I have a recipe on my blog too. Next time you should try filling them with caramel. It soaks into the cupcake and makes them to die for.
Laura Dembowski recently posted..Flourless Peanut Butter Cookies
I got fatter reading this. Haha
. I agree w Meredith. Would LOVE a post about ingredients to have on hand…I’m a novice!
Katy dear! How’d the healthy oatmeal cookies turn out? I’m working on a “key kitchen ingredient/tools” post for the next couple weeks
xoxo
I’m looking forward to seeing this post about key ingredients!
Shaina recently posted..Apple Cinnamon Oatmeal Smoothie
Hope am not dreaming…..wow these look stunning:). Truly gorgeous!!
Nina recently posted..Healthy – Baked Taro Chips
Nine, thank you so much! And this is not a dream.
Wow these look amazing!
Annie @ Annie’s Noms recently posted..Pepperoni Pizza
Oh… my… goodness… These look amazing! I have been looking for a new cupcake recipe to try (I haven’t made cupcakes in forever so am suffering withdrawals) and the frosting on these looks positively luscious. Fingers crossed mine turn out half as good! Thank you soooooo much for sharing.
Cath @ Cath’s Cookery Creations! recently posted..Christmas 2012 – Red Velvet White Christmas Cake
Hi Cath! I know what you mean about cupcake withdrawal, I suffer from it as well from time to time. These are the perfect remedy.
These cupcakes look wonderful, amazing, like caramel heaven! But beside of this, your skills in photography are stunning!
Thank you SO much Bachl – the photoshoot was daunting on this particular day and the all brown object was hard to shoot in the dull lighting I had that particular day. That being said, I sincerely appreciate your comment SO much. Thank you!
The best cupcakes ever?? I just might have to try these. Pinned, of course, to remind me.
Looks awesome!
megan @ whatmegansmaking recently posted..Buffalo Ranch Chicken Bites
thank you for pinning megan. TGIF!
I’m the girl who wants all the frosting other people (crazy people, *cough*
) leave behind when they eat cake/cupcakes, and this frosting sounds incredible! The shell it gets sounds like Magic Shell, another obsession of mine…so basically, I want to make a batch of the frosting and just plow through that. Haha. Gorgeous, gorgeous pictures, as always…I love the artfully placed salt and the cupcake wrappers, and the cross section is fabulous!
I think if someone put this frosting in front of you and I, we’d have to fight over it.
frosting is the best part! And the photo compliments – thank you SO much, as always. You’re my #1 photo fan. Happy Friday Caley!
Oh wow, these look AMAZING! I love that you’ve got a good amount of frosting, but not so much that it’s ridiculous – sometimes cupcakes with 3″ of frosting on top are just too much for me! I know I’d love these – wish you lived closer so I could help you eat ‘em. =)
amy @ fearless homemaker recently posted..Slow-Cooker Chicken Cacciatore
Yes please! Breakfast of champions for the win! Love the combo of salty & caramel.
Herbivore Triathlete recently posted..Weekly Rewind~Back to Work Edition
Sally, omg girlllllll – these look seriously amazing! I totally want to come over and eat 3 right now!
P.S. your photos are stunning!
ashley – baker by nature recently posted..Cucumber, Celery, and Avocado Salad in Sesame Soy Ginger Vinaigrette
Ashley! thank you so much for the photography compliment. Taking these photos with all the brown and dull lighting was worlds harder than making the actual cupcakes!
I don’t think there is anything better than caramel. I adore it with everything and it is becoming a food group for me. These cupcakes look incredible!
Jocelyn (Grandbaby Cakes) recently posted..Destination Desserts: Sugar Philly Philadelphia
caramel is a food group for me and so is peanut butter.
Thanks Jocelyn!
Sally, These look truly incredible and I bet they taste heavenly.
val recently posted..Lately
WOW, you’ve outdone yourself Sally!! That frosting does look legendary
Anna @ Hidden Ponies recently posted..Book Review: THE WILLPOWER INSTINCT
Hi Anna! Thank you very much.
you cease to amaze me, sally. gorgeous photos, heavenly cupcakes. caramel is my favorite topping! until dairy queen bans the turtle sundae, they can not keep me out of there.
tijuana (po’ man meals) recently posted..creamy sausage gravy pasta
i’ve never had the turtle sundae from DQ before! sounds incredible.
These are the most amazing cupcakes! I LOOOOVVE caramel! To have caramel in three parts is heaven! Really, this is a wonderful recipe Sally!
tanya recently posted..One Creative Weekend Party Features and Link Party
salted caramel is one of the best flavors on the planet, and these cupcakes are ridiculous {in a great way of course}
Heather @French Press recently posted..Eggs baked in an Avocado
thank you heather – salted caramel is one of my favorites as well.
Hope you have a great weekend!
Hello Gorgeous is right!! I am kind of going through a Salted Caramel phase right now- I have two salted caramel recipes in my drafts box that I haven’t finished just yet. Seriously I might make these cupcakes tomorrow. For me chocolate and caramel better yet salted caramel are what peanut butter & chocolate are to you. Have a great weekend
well i can’t live without pb & chocolate, so I now understand just how much you love chocolate and salted caramel.
Thanks Elizabeth!
Oh my gosh, Sally!! These look so so dangerous, in a delicious sort of way.
I loooove anything involving salt when it comes to desserts. Have you had the dark chocolate sea salted caramels from Trader Joe’s?
No I haven’t had those from TJs! I’d love to try them – I’ll keep my eye out next time I’m there! They always have SO much on their shelves, I could spend hours looking through everything!
Okay, so I JUST read your previous post your healthy oatmeal cookies and said they were just what I needed in my life. But I was wrong. I need these cupcakes instead. Wowzers. They look AMAZING. Screw the extra calories.
Ashley @ Kitchen Meets Girl recently posted..What’s In Your Kitchen Wednesday
haha!! even though I adore healthy cookies and those oatmeal raisinet ones are fab – i don’t think i could pass up a salted caramel (x3) cupcake Ashley! Extra calories? yeah you can burn them using arm strength to stir the caramel.
Oh that frosting!
I seriously have not had an appetite in a month but THIS looks goooood
Back For Seconds recently posted..Skinny Fudge Brownies with Butterscotch Drizzle
Well thank you Stephanie!
Hi Sally, you have made me fall in love with cupcakes. This is the first time I have ever made a cupcake from scratch. My question is — mine came out “airy.” What did I do wrong or what could I add to make more dense? Also, I subbed almond milk — is that the problem? Did not have the type you specificed on hand. Thanks so much!
THe cupcakes are supposed to be light and fluffy, airy too. You could use a heavier milk next time to make them more dense – I’ve tried it with half-and-half before. That made very dense cupcakes. Thanks Erika!
I am sure the cupcake is amazing, but I just want that frosting! Give me a spoon and I will just hide in the corner!
Erin @ Dinners, Dishes and Desserts recently posted..Oatmeal Chocolate Chip Muffins
These are 3 sides of caramel heaven Sally! Really so gorgeous I can’t take my eyes off them! We must be on a similar wavelength because I made sweet & salty treats this weekend too. Yours officially trump mine! Puts them right to shame. Have a good week!
Reeni recently posted..Honey Mustard Pretzel Chicken
Thanks Reeni! and nothing I make can put anything of yours to shame. You’re silly! Thanks so much and hope you have a great week to my friend!
sally, you know i would TOTALLY eat these for breakfast. mhmmm! delish.
sarah k @ the pajama chef recently posted..Menu Plan
I’m in LOVE with Salted Caramel, and these look fantastic! Especially the frosting – it looks to. die. for.
P.S. The “rustic” frosting look is so perfect for these cupcakes.
Alexandra recently posted..Peanut Butter Chocolate Chip Bars
Haha – well without a piping tip, I still tried to make the frosting look pretty. I think I just like to use the word “rustic”
These look positively drool worthy! i have them saved to Pinterest and hope to try them soon!
Amanda recently posted..Blackberry Cheese Streusel Bars
Hi Amanda! Thanks so much, let me know if/when you try them. Thank goodness for Pinterest!
Hello Sally,
and i’ve had problems with baking cakes in the past is there anything i could be missing here? thanks!
i’m not sure what i did wrong with these cupcakes i followed the recipe and baked them according to the recipe and they almost turned into cookies they didn’t cook all the way through no matter how long I baked them for i was so upset i was so excited to see how they turned out but they were a fail
Hi Shelby! How did these turn out as cookies? did you bake them in cupcake liners? Do you have an oven thermometer? It sounds like your oven temperature may be slightly off. My oven is 10-15 degrees warmer than most ovens, so I use an oven thermometer to measure the correct temperature. It sounds like your oven temp may be a bit off. Did you overmix the batter as well? Just trying to think how these good bake as “cookies.” Thanks for letting me know!
Hey Sally,
I tried these cupcakes yesterday…divine.
Except I got impatient while making the frosting so I stopped at the sauce stage (before adding the powdered sugar) and topped the cupcakes with caramel sauce instead…. I loved them and now I have plenty of sauce left for other things. Thanks for the recipe.
WOW! Thank sounds incredible Tripti! Just the caramel sauce. I may have to try that next time. And leftover salted caramel is never a bad thing…
This is so weird – this post got by me and I found it via FG! I was scrolling down a page there and saw the pic and KNEW without even looking at the name it was your pic. And then I click over and you say these are the best cupcakes of your life and your friend agrees. I can’t believe I almost missed it. Maybe it didnt show up in my Reader? I dunno but the flavorings, the dark brown sugar base, the caramel frosting and that it’s thick and not piped…I LOVE how you did the tops. Just with a spoon..it’s so modern in a rustic way. I love it. And the purple. The whole post Sally is just A+++
Averie @ Averie Cooks recently posted..Maraschino Cherry White Chocolate Cookies
I was wondering why you didn’t see this post! Very strange, Averie! I’m glad you noticed it now and that you recognized one of my photos! That is so cool to hear. This is the best cupcake I’ve ever eaten, hands down. I don’t even hesitate to say it. The caramel cupcake itself is spot on and the thicker salted caramel frosting – WOW. It’s insanely good. Just the right about of salty to sweet.
PS: this is the cupcake photo shoot I had such a hard time with!
Lovely cupcakes, one of my favorite:) These are incredible, my husband will adore me after these:)
Ella-Home Cooking Adventure recently posted..Quinoa and Broccoli Patties
I did use cupcake liners and I mixed them just till it was combined maybe you’re right about the oven temp thank you for the advice Sally i’m a big fan of your blog this is the first recipe that i’ve had trouble with i will try them again for sure! Thank you again for the advice have a great day!:)
Ok, these are going to be my new favorite cupcake. I LOVE caramel. Your pictures are AMAZING and beautiful. I am hosting a link party over at memoriesbythemile.com and would love for you to come link up.
Hope to see you there.
Wanda Ann @ Memories by the Mile
Hi Wanda! Thanks for the compliments and invite!
I have just finished making these cupcakes… I followed your exact recipe and all of my cupcakes collapsed… is it possible that I missed something? Or maybe that there is something missing from the recipe?
Hi Madeleine! I’m sorry these didn’t work out for you. There is nothing missing from the recipe, I just checked the source cookbook. I’ve had a lot of luck with these, I know a few readers have too. I’m wondering if you use an oven thermometer? My oven is 10-15 degrees warmer than what the dial states, so an oven thermometer is crucial. I’m not sure if you missed anything in the recipe, but maybe you could double check? Is your baking powder still active? BP expires every 6 months. Also, did you measure a few ingredients correctly? http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
Made them today and everybody loves them! Thanks for the recipe! Cheers from the Netherlands
That is SO great to hear Minouk! I’m glad you love them.
They are our favorite cupcakes!
I looked for a caramel flavored cake recipe a few years ago and was shocked at the lack of recipes. So happy that you’ve found a good recipe! This one looks great. And that frosting?! Oh my gosh. You’re too much.
Erin @ Texanerin Baking recently posted..Homemade Hamburger Helper Cheeseburger Macaroni
GORGEOUS!!!!!! My mouth is watering. I am tortured with thoughts of salted caramel!!
Caddie recently posted..Elfie’s Adventures – Day 15 to Day 20
Thanks Caddie!
Sally these look amazing! You should enter them in the Cupcake Crown contest: http://www.celebrations.com/cupcakecrown/
Gorgeous, mouthwatering pictures – as always, Sally!
I love the simplicity of the decorating. Pinned them to share.
Stopping by from Talent Show Tuesday.
Glad you found me on Nikki’s link party! Thanks so much Sarah! And thanks for the pin!
Ok, so these are beyond words, lick the wrapper, eat the whole batch – good! The flavor of these cupcakes is insane, I am glad I only made half the recipe because I think my hubby will judge me if he sees me eating one more cupcake!
Congrats on the engagement! Its a fun and special moment! I was actually engaged as I was watching all the seasons of HIMYM, (I totally got your: “this frosting is legendary”), it is such a good show! Enjoy this special time Sally!!
http://www.thebatchmaker.com/2013/01/caramel-cupcakes-with-salted-caramel.html
Cristina A. -The Batchmaker recently posted..Caramel Cupcakes with Salted Caramel Frosting
Hi Cristina! Thank you so much for reporting back about these cupcakes because I honestly cannot sing enough praises for how amazing they are. Hands down, one of my favorite cupcakes ever. They are too good for words! And thank you so very much for the congrats on our engagement. I think that calls for more salted caramel cupcakes.
And yes… “LEGEND….wait for it…. DARY” 
Wow! Sally, I just made these and OH.MY.GOODNESS. These are FANTASTIC! I think I have a new favorite cupcake!! Salted caramel is my new addiction and I had to bake these. The cupcakes are delicious, I would even consider eating them without the icing. The icing is just as tasty, luckily I have a little extra so I’ll have to think of something to add it to
, these literally taste like they came from a fancy bakery, thanks for the great recipe!!
I know, I love them even without the icing too Erin! Thank you so much – I’m glad you enjoyed them! They will always be a favorite of mine.
Oh my gosh, I LOVE the way the frosting looks in your pics! Did you really do that with just a knife? HOW?! I always thought that piped swirls were the way to go with cupcakes, but unfortunately my piping skills are still…developing
Hey Sharon! I just plopped the frosting onto the middle of the top of the cupcake and swirled it around several times with a knife. It’s easy! Thanks Sharon
Thank you for this recipe! Oh my goodness the cupcakes are soooooooo good! It’s fantastic! I close my eyes every bite! My cupcakes turned out so moist and soft it literally melts in my mouth! I haven’t tried the frosting yet but I will start making it later. I love the cupcakes even without frosting! Thank you!
Hey Osh! Wow! That is all so awesome to hear. I am in love with these cupcakes! Even without the frosting too! But the frosting is insanely good, can’t wait for you to try it!
I have made the triple salted caramel cupcakes twice and both times they rose and then fell!!I made them in two different places and with new baking powder. There is obviously something missing from this recipe that would make that happen. No baking soda? They have ended up being expensive mistakes! Please recheck your recipe and let me know. Thank you.
Hi Robin! The recipe is from the cookbook Cupcakes BY SHELLY KALDUNSKI. I double checked the recipe for you in the cookbook this morning and there is nothing missing from my print. Feel free to double check the book if you’d like!
Hi Sally! I made caramel once and it came out a cristallized mess! And your frosting looks incredible! So, I was wondering, do I have to stir while allowing it to come to a boil? And is regular brown sugar okay? Thanks!
Hey Sarah! You have to stir the caramel constantly before bringing it to a boil. Then, leave it alone and allow it to bubble for about 3 minutes. It works for me every time! Let me know how you like this recipe.
So, I tried the recipe and the cupcakes were delicious! The caramel came out quite thick which I thought was okay since it tasted great and was really smooth, however, when I added the sugar in the caramel, it became way too sweet, crumbly and pale. Better luck next time? Maybe I wont add the confectioners sugar.
Hey Sarah! Do you think you added enough salt, which would cut the sweetness? And the frosting is supposed to be pale and thick, but not so much crumbly. Do you think you allowed the sugar/butter/cream to boil for long enough? So sorry about that!
These are sooo good! I made them for my husband’s birthday and tripled the recipe so we’d have enough for our party. It was great, b/c the recipe actually ended up making 11 extra so I had a lot of extras to share with co-workers. Everyone complimented the recipe! Thank you!
A triple batch of triple caramel cupcakes? I wish I was at that party! So glad everyone loved them, Kristen!
Hi Sally,
Your cupcakes look AMAZING!!! I can’t wait to make them! And I am obsessed with your blog by the way!!! I have made your nutella swirl peanut butter banana bread and it is sooooooooo yummy! So I definitely can’t wait to make these yummy salted triple caramel cupcakes (caramel is one of my favourite things!) Just a qucik question, I’m from Australia and our heavy cream is called double cream and it has a lot more fat content than the American version of heavy cream. Just wondering if this will be an issue when making the icing? Or if there is another type of cream like thickened cream that will work just as well? Thanks!!!
Hey Sheree! I love that nutella swirl banana bread.
You may certainly use the double cream instead. The frosting should be just fine! Let me know how you like them – they are one of my very favorite cupcakes.
Hi Sally, love your blog and especially your over the top crazy sweet recipes
I just made the cupcakes, they turned out great (very soft though, is that how they’re supposed to be?). It’s the frosting that I have a Q about; I followed the recipe and up to the first cup of powdered sugar it was fine. With only one cup the consistency was about right for frosting, but I thought it couldn’t be that I need only 1/4 of the amount stated. After I added another cup of sugar though it became dry and crumbly so I had to add quite a lot of cream to get it back to the consistency it was before. After that everything went ok and the final result was great. Any idea what went wrong with the frosting? Thanks again for the great recipes!!!
Hey Monica! Thanks for reporting back. The frosting is supposed to be very, very thick and dense, but not dry and crumbly. So sorry you had trouble with it. Did you let the brown sugar, cream, and butter boil for a few minutes? If so, I’m not sure what could have happened without being there. Regardless, I’m glad you saved it AND I’m glad you love the soft caramel cupcakes =)
Hi again! I did let the sugar mix boil for 3 minutes, and shifted the fine sugar. And one cup was all it took to get the frosting very thick and dense, that was why when I added the second cup it became too dry. Strange, isn’t it? I took a couple for my friends and they loved it!
PS: another v. important Q I’ve been meaning to ask you: how is it, with your sweet tooth, you stay so slim?? It’s unfair! hahah
*sifted*
I am so surprised it only took 1 cup of sugar. Again, I’m glad you were able to save the frosting!
Could this be made in to an 8inch round cake???
Hey Megan! Yes it can.
would you both frosting and cake to make it a double layer. Dont know if you would know but might as well ask. made this as cupcakes and it was a huge hit that my friend wanted a birthday cake made out of this!
yes, double both
Made these cupcakes yesterday and holy moly! I had every intention of taking all 11…..(I are one prior to frosting) to work but somehow only 4 made it in (i had to keep some at home!!) I even had an offer of $5 for my last cupcake. Needless to say, these were a hit and are simple to make and they taste great. Thanks for sharing
Hey Michelle! What a glowing report back. I love hearing about recipe successes and especially on recipes that are my favorites, like these cupcakes. The $5 cupcake – hysterical! They really are that good. Thank you!
Love these! I want to make them later this week. Can you tell me what brand candy you got for the caramel garnish? Some photos look like a cut Kraft Caramel, but the chocolate dipped one looks like it’s a round candy.
I used both Rolos and Kraft caramels. It doesn’t matter. Hope you enjoy them, Cindy. Thanks!
These were AMAZING! Cupcakes turned out beautifully, so moist and delicious. The frosting, OH MY WORD! I had the same issue as another commenter in that I only needed about 2 cups of powdered sugar. I also cored the cupcakes and added some of the cooled caramel inside each one before using all of it to make the frosting (which is probably why I needed less powdered sugar). Sublime, simply sublime! Thank you so much for the recipe, Sally. It’s one of my favorites! I’m going to have to try them with a little chocolate ganache inside the cupcakes.
That is SO awesome to hear, Cindy. I completely adore these cupcakes! They are one of my very favorites and my friends say they are the best cupcakes I’ve ever made! What a compliment from you both. I love the idea of chocolate ganache inside the cupcakes – let me know how that turns out! Thanks Cindy.
I’m actually making them today, so I’m super excited! I love caramel, and I love cupcakes, so this is my dream come true!!! Thanks SO much Sally! P.S. Do you think you could show what each step is supposed to look like? Some times in baking it helps to see what the batter is supposed to look like. Thanks!!! <3
Hey Grace! Unfortunately, with two full time jobs and writing a cookbook, I don’t have time to shoot each blog recipe step by step in the daylight. I bake in the evening. I will try to do that more often in the future when I have a bit more free time. Thank you for the suggestion!
That’s completely understandable! I was saying that mostly because I wasn’t sure if what I did was quite right because of the batter’s looks… But they were a big hit! Thanks so much Sally, and I’m sorry if I put another load on your shoulders!
It’s definitely fine if there are no pictures, I tried to make it just a suggestion. Thanks again! They were DELICIOUS!!!!!!!
Despite my lack of baking ability, I made these and they were brill! I’m in the UK and change all of your recipes into British measures as your recipes seem to work for me! Any ideas on how I could use this recipe to make a big cake for mums 50th? She loves salted caramel. Can use the same recipe but what about cooking times etc…?
Hey Kelly! So glad you love these enough to make them into a cake for your mom! That’s wonderful. I’ve never tried to bake these as a cake, so I can’t tell you how long the cake will take. Just insert a toothpick into the center of the cake to test doneness. If the toothpick comes out clean, the cake is done Bake in a 8×8 or 9×9 square or 9 inch round cake pan.
Hello! I just tried this recipe and it tastes amazing!! I have made these 3 times already and Everytime I make them they seem to sink in the middle once they are baked…I used heavy whipping cream as the milk… I also followed your recipe exactly as well…if you can please let me know what I am doing Wrong or what would make these fall in the middle I would REALLY appreciate it since these cupcakes taste so good!!! I was going to make these for a friends birthday this weekend so if you could reply as soon as you can I would really appreciate it! Thank you so much!!!
Hi Kiana! Is your baking powder fresh? Bought within the last 6 months? If so, you may have underbaked the cupcakes. All ovens are different and my old oven – these took much longer than they do in my new oven. I suggest baking them for longer. If they begin to brown on the sides, loosely cover the pan with foil. Hope this helps!
Hi Sally!! I made these cupcakes and it’s the best!!! Got excellent reviews from my friends and family members!!! I served them without frosting cause after cooling the frosting for 30 mins i mixed in the powdered sugar and after the first cup the mixture becomes crumbly and very very dry.. Can you please tell me what I’m doing wrong??
Thanks,
Hi AnnaLi! So happy you liked the cupcakes – family, friends, and I have made this frosting several times and I know a few readers have had the same problem you are having – it sounds like the caramel mixture was too cool when you were mixing in the powdered sugar. I’m going to test the recipe again to see just how cool the caramel mixture should be. Thanks so much for reporting back – I really appreciate it!
Thanks so much Sally!!!! Again I have tried so many recipes from your blog and it’s always the best!!!!! Keep it up!!!!
OMG! These look amazing! I can’t wait to try them. Thank you for the recipe!
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Thanks for the recipe! I tweeked it here and there a little bit and came up with awesome caramel bacon cupcakes requested by a friend. Can’t wait to have her try them. THey turned out awesome!
Caramel bacon cupcakes – wow! So glad you made these.
Eggless?? Really?? Love to make these for my cousins christening on Sunday
))
Hi Amy – this cupcake recipe calls for 2 eggs.
Sorry, miss looked:) I love this recipe, excited to make these now …
Is the frosting able to be piped?
Hi Amy – if you use less powdered sugar, you may pipe the frosting because it will be thinner.
Tried them today and they’re perfecto! Thank you.
Glad to hear it.
Hi Sally!
In your description you said you waited for the caramel to completely cool before mixing in the powdered sugar but in the directions you only let the caramel cool 10 minutes before adding…. do you know which one is the preferred method?
I did it based on the directions and my frosting is super thick! Is there any way to thin it down? Maybe whipping cream?
Thanks!
Only about 10 minutes to cool – sorry that was confusing, Kim! The frosting is very thick, as stated. You could add more whipping cream to thin it out, yes.
If i were to make tiny cupcakes, for how long should it.be in the oven?
Pad! You know, I’ve never tried it before as mini cupcakes. I would say anywhere between 11-15 minutes. Let me know how they go.
Hi Sally. Do you know how many cupcakes this salted caramel frosting can frost vs. the previous one you made for the Chocolate Fudge Cupcakes? This recipe only makes 12 cupcakes, while the other makes 22-23, yet this frosting recipe uses more icing sugar, so I’m just wondering which can frost more cupcakes.
Thanks!
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Hi Ikhlas! I do mention that there will be leftover frosting for these. Both recipes make the same amount of frosting more or less – but this one is just SO much thicker.
Thanks, Sally!
Ikhlas recently posted..Review: Easy