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.

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @

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.

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @

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.

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @

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.

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @

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. :)

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @

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?

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @


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Salted Caramel Cupcakes

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

Yield: 12 cupcakes


Caramel Cupcakes

  • 1 and 1/2 cups (190 grams) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200 grams) dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (1 stick or 115 grams) unsalted butter, softened to room temperature
  • 2 large eggs, must be at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) whole milk (or heavy cream or half-and-half, 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) 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


  1. Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners. 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 about 2/3 full, dividing the batter between all 12. 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. 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.

*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.


Hello gorgeous.

Caramel Cupcakes, topped with thick salted caramel frosting, and a salted caramel on top!  To-die for. Recipe @


Do you like caramel as much as I do?  Let’s indulge…


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Chocolate Peanut Butter Saltine Toffee-12


Chocolate Fudge Cupcakes with Salted Caramel Frosting



Loaded Caramel Dipped Pretzels

Caramel Dipped Pretzels-9



Caramel Snickers 7 Layer Bars

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Salted Caramel Pecan Chocolate Chip Cookies

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Buttery Caramel Apple Upside-Down Cake by Sallys Baking Addiction





231 Responses to “Salted Triple Caramel Cupcakes.”

  1. #
    Jaclynposted January 25, 2013 at 4:02 pm

    Sally these look amazing! You should enter them in the Cupcake Crown contest:


  2. #
    Sarah Eposted January 26, 2013 at 7:21 pm

    Gorgeous, mouthwatering pictures – as always, Sally! :)
    I love the simplicity of the decorating. Pinned them to share.
    Stopping by from Talent Show Tuesday.


    • Sallyreplied on January 27th, 2013 at 8:41 am

      Glad you found me on Nikki’s link party! Thanks so much Sarah! And thanks for the pin!


  3. #
    Cristina A. -The Batchmakerposted January 29, 2013 at 10:05 pm

    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!!


    • Sallyreplied on January 30th, 2013 at 11:34 am

      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” ;)


  4. #
    Erinposted February 2, 2013 at 5:06 pm

    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!!


    • Sallyreplied on February 3rd, 2013 at 12:08 pm

      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. :)


  5. #
    Sharonposted February 16, 2013 at 4:10 pm

    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 :)


    • Sallyreplied on February 17th, 2013 at 9:24 am

      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 :)


  6. #
    Oshposted February 23, 2013 at 4:51 am

    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!


    • Sallyreplied on February 23rd, 2013 at 11:33 am

      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!


  7. #
    Sarah C.posted March 8, 2013 at 12:51 am

    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!


    • Sallyreplied on March 8th, 2013 at 9:37 am

      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.


      • Sarah C.replied on March 10th, 2013 at 1:30 am

        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.

        • Sallyreplied on March 10th, 2013 at 4:33 pm

          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!

  8. #
    Kristenposted March 25, 2013 at 3:00 pm

    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!


    • Sallyreplied on March 25th, 2013 at 3:13 pm

      A triple batch of triple caramel cupcakes? I wish I was at that party! So glad everyone loved them, Kristen!


  9. #
    Shereeposted March 25, 2013 at 9:14 pm

    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!!!


    • Sallyreplied on March 26th, 2013 at 8:53 am

      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.


  10. #
    Monicaposted March 31, 2013 at 11:53 pm

    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


    • Monicareplied on March 31st, 2013 at 11:55 pm



    • Sallyreplied on April 1st, 2013 at 8:22 pm

      I am so surprised it only took 1 cup of sugar. Again, I’m glad you were able to save the frosting!


  11. #
    Meganposted April 4, 2013 at 2:37 pm

    Could this be made in to an 8inch round cake???


    • Sallyreplied on April 4th, 2013 at 4:41 pm

      Hey Megan! Yes it can.


      • Meganreplied on April 4th, 2013 at 6:02 pm

        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!

        • Sallyreplied on April 4th, 2013 at 8:54 pm

          yes, double both

  12. #
    Michelleposted April 5, 2013 at 7:43 am

    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


    • Sallyreplied on April 5th, 2013 at 8:50 am

      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!


  13. #
    Cindyposted April 10, 2013 at 2:16 pm

    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.


    • Sallyreplied on April 10th, 2013 at 2:56 pm

      I used both Rolos and Kraft caramels. It doesn’t matter. Hope you enjoy them, Cindy. Thanks!


      • Cindyreplied on April 14th, 2013 at 10:06 am

        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.

        • Sallyreplied on April 14th, 2013 at 5:14 pm

          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.

  14. #
    Graceposted April 13, 2013 at 7:39 pm

    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


    • Sallyreplied on April 14th, 2013 at 5:22 pm

      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!


      • Gracereplied on April 16th, 2013 at 7:14 pm

        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!!!!!!!

  15. #
    Kellyposted April 20, 2013 at 6:53 am

    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…?


    • Sallyreplied on April 20th, 2013 at 4:05 pm

      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.


  16. #
    AnnaLiposted April 29, 2013 at 4:17 am

    Thanks so much Sally!!!! Again I have tried so many recipes from your blog and it’s always the best!!!!! Keep it up!!!!


  17. #
    Itanniposted May 5, 2013 at 9:30 pm

    OMG! These look amazing! I can’t wait to try them. Thank you for the recipe!


  18. #
    Terriposted May 7, 2013 at 4:17 pm

    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!


    • Sallyreplied on May 7th, 2013 at 6:13 pm

      Caramel bacon cupcakes – wow! So glad you made these.


  19. #
    Amyposted May 8, 2013 at 3:26 pm

    Eggless?? Really?? Love to make these for my cousins christening on Sunday :)))


    • Sallyreplied on May 8th, 2013 at 5:15 pm

      Hi Amy – this cupcake recipe calls for 2 eggs.


  20. #
    Amyposted May 9, 2013 at 12:22 pm

    Sorry, miss looked:) I love this recipe, excited to make these now …


  21. #
    Amyposted May 9, 2013 at 12:57 pm

    Is the frosting able to be piped?


    • Sallyreplied on May 9th, 2013 at 3:57 pm

      Hi Amy – if you use less powdered sugar, you may pipe the frosting because it will be thinner.


  22. #
    Fateposted May 11, 2013 at 9:36 am

    Tried them today and they’re perfecto! Thank you.


    • Sallyreplied on May 11th, 2013 at 1:51 pm

      Glad to hear it. :)


  23. #
    Kimposted May 17, 2013 at 11:51 am

    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?



    • Sallyreplied on May 17th, 2013 at 2:52 pm

      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.


  24. #
    Padposted May 21, 2013 at 11:06 am

    If i were to make tiny cupcakes, for how long should in the oven? :-)


    • Sallyreplied on May 21st, 2013 at 2:26 pm

      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.


  25. #
    Ikhlasposted May 21, 2013 at 6:30 pm

    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! :)


    • Sallyreplied on May 22nd, 2013 at 5:25 am

      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.


      • Ikhlasreplied on May 22nd, 2013 at 2:26 pm

        Thanks, Sally!

  26. #
    Saloniposted June 4, 2013 at 4:24 am

    Excellent recipe. Made a perfect batch. I have a long list of people drooling over these! :)


    • Sallyreplied on June 4th, 2013 at 8:48 am

      Glad to hear it! :)


  27. #
    Rachelposted June 7, 2013 at 10:38 am

    Okay so I am frosting a cake with your frosting recipe… can i not put the whole cake once frosted in the fridge?


    • Sallyreplied on June 7th, 2013 at 2:04 pm

      You may put it in the refrigerator, no problem.


  28. #
    Maryaposted June 10, 2013 at 8:07 am

    Sally, I think I am becoming addicted to your site. Please, no one get me into a 12-step program!

    These cupcakes look superb, though I’m wondering how to healthy them up just a little. A bit of oat flour, perchance? Some banana?

    Also, as I was saving this on, auto-complete wanted to turn “milk” into “buttermilk.” Hmmmmmm….maybe??? In which case, more liquid?


    • Sallyreplied on June 10th, 2013 at 8:51 am

      Hi Marya! I don’t suggest trying to healthify these cupcakes. There is so much butter and sugar! They are a “treat” cupcake for us. If you try it, let me know how they turn out.


  29. #
    rebeccaposted June 14, 2013 at 4:22 pm

    even though the very vanilla cupcakes didnt work for me, i made these ones the other day and they were the nicest cupcakes iv ever made and i dont even like caramel! The icing is what made it perfection, all my family loved them and they stayed nice and moist for 5 days!! i think ill be sticking to this recipe from now yummm :)


  30. #
    Keriposted June 27, 2013 at 5:50 pm

    I tried your recipe and it was amazing. The only thing was the icing was too sweet so next time just a little less icing sugar :)


  31. #
    YiNiposted July 19, 2013 at 6:25 am

    Hi may i know what makes the frosting so thick? As i prefer a lighter frosting , a bit like cream cheese frosting. Can i use one cup of dark brown sugar and 1/2 cup of white sugar instead? Cause i afraid tat the frosting might be too sweet. Thanks :)


    • Sallyreplied on July 19th, 2013 at 9:28 am

      Hi YiNi – the powdered sugar makes the frosting very thick. Your mix of sugar would not work. Try using less powdered sugar and adding some extra heavy cream with the powdered sugar (not when you are making the caramel).


  32. #
    Graceposted July 20, 2013 at 12:01 pm

    Instead of topping them with the caramel candy I baked them in the middle of the cupcake by covering the caramel with flour and sum table salt and freezing them for 45 min and dropping them in the center before baking and they turned out great! Tanks for the recipe


    • Sallyreplied on July 20th, 2013 at 4:46 pm

      That sounds wonderful!


  33. #
    Pattyposted August 22, 2013 at 4:56 pm

    Hi Sally,

    I tried 3 times to make these cupcakes. They would sink. Finally, I figured two things…its VERY important to have room temp eggs! Plus, when I mixed the milk, I slowly added it by hand…instead of using the stand mixer. I didn’t want to over stir the batter. The results, I got 12 fluffy cupcakes! They are so yummy! I will be adding these to my list of flavors to my clients!

    thank you,


    • Sallyreplied on August 22nd, 2013 at 9:01 pm

      Patty, I am so thankful for your feedback! It is so helpful for readers. I’ve made these cupcakes several times retesting them and have never had them sink, so it’s been tough to find a solution. But coming from a fellow reader, this is wonderful. I try to explain that it’s important to not overmix. Thank you so much for your feedback! I will add your tips to the recipe. I really appreciate it!


      • Pattyreplied on August 24th, 2013 at 1:39 am

        I’m glad that I’m able to give you some feedback. As I was baking them, I kept reading over & over the recipe just to make sure that I didn’t miss a step. The eggs and the over mixing were probably my issues. Its nice to get feedback whether its good or bad. I wish more of my clients would provide me with some feedback. By the way, your cupcakes were hit with my friends! The cupcakes go good with milk…you should try them! I’m definitely trying more of your recipes!

        • Sallyreplied on August 24th, 2013 at 3:08 pm

          Yes, they go wonderfully with milk or even coffee or hot chocolate. :) Thanks so much Patty!

  34. #
    Elisaposted September 1, 2013 at 12:34 am

    Just made these for my Dad for fathers’ day. He loves them and they are delicious! Thank you : )


    • Sallyreplied on September 1st, 2013 at 1:39 pm

      Glad they were a hit, Elisa!


  35. #
    Axposted September 6, 2013 at 12:13 pm

    these look divine! But could you post weight measurements on the flour and sugars pls? Thanks!!


    • Sallyreplied on September 8th, 2013 at 6:53 pm

      Hi Ax – I updated the recipe for you to include gram measurements.


  36. #
    Emilyposted September 19, 2013 at 3:53 pm

    I’m making these for a shower this weekend. I tested out the frosting last weekend and it was one of the tastiest treats! My question is on the chocolate-dipped caramels for the top of the cupcakes. I would love to make the ahead of time, but do not want them to be hard as a rock. Can the caramels be dipped ahead of time? Would they stay soft if kept in the fridge? or freezer? Thanks!!


    • Sallyreplied on September 19th, 2013 at 4:02 pm

      Hi Emily! Yep, the caramels can be dipped ahead of time. I would leave them at room temperature if you can. They won’t get too hard in the fridge, but they’d definitely stay softer if you left them out. So glad you love the frosting! These are a favorite cupcake recipe of mine.


      • Emilyreplied on September 19th, 2013 at 5:23 pm

        Thanks for the help! Even if I do them 2 days in advance, they’ll still stay soft?

        • Sallyreplied on September 19th, 2013 at 9:22 pm

          If you’re using Kraft caramels or Rolos, they should stay soft.

  37. #
    Kaylaposted September 25, 2013 at 8:18 am

    Hi Sally! This was the first recipe I’ve tried from your blog and I’ve got to tell you that the result was beyond stellar! To this day, the cupcakes are still a huge hit with my family and friends. Props to you! By the way, I’m so happy I stumbled upon your blog- consider me a fan! Keep up the great work! Till the next recipe :-)


    • Sallyreplied on September 25th, 2013 at 8:27 am

      Hi Kayla! This is one of my favorite cupcake recipes! So happy you tried them and loved them. I’m happy you found my blog as well :)


  38. #
    Vineetaposted September 26, 2013 at 2:06 pm


    I live in the uk and want to try your receipe can you tell me what the equivalent in the uk is of heavy cream?

    Thanks v


    • Sallyreplied on September 26th, 2013 at 2:30 pm

      Double cream


  39. #
    Sophieposted October 9, 2013 at 2:16 am

    Omg I have made these cupcakes a few times and they are absolutely amazing .thanks so much for sharing the recipe . Love it <3


    • Sallyreplied on October 9th, 2013 at 6:22 am

      Hey Sophie! I’m happy you love these so much. They are still one of my favorite cupcake recipes!


  40. #
    Stephanieposted October 17, 2013 at 2:11 pm

    I’ll start off with saying I am obsessed with your blog. I made your salted caramel apple pie for our (Canadian) thanksgiving dinner last weekend and it was a HUGE hit! Amazing.

    I will be making cupcakes for a friend’s birthday party tonight and I’d like to give this icing recipe a shot. I was thinking of using it on top of your Death by Chocolate cupcakes though seeing as she loves chocolate. What are your thoughts?



    • Sallyreplied on October 17th, 2013 at 4:39 pm

      Hi Stephanie! I am so happy that you loved my salted caramel apple pie. That has to be my favorite recipe – ever! Great choice.

      It osunds like you love salted caramel as much as I do! Using this frosting on top of chocolate cupcakes will be delicious. I love chocolate and salted caramel together!


  41. #
    Ashley Adamsposted October 18, 2013 at 8:23 pm

    Hi Sally, I have been using this recipe for a while now and absolutely LOVE IT! I have just recently switched from using a gas top stove to a stove with normal elements and something is going wrong with th frosting and I don’t know how to fix it! As soon as I add in the icing sugar it just crumbles and looks like the butter separates and comes to the surface. I have tried it so many times on different heats, leaving it for less time, leaving it for more time, adding icing sugar 1 cup at a time, adding it all in at once, nothing’s working!? Please help!?!?!


    • Sallyreplied on October 20th, 2013 at 6:05 pm

      Hey Ashley! I don’t think the stove should be the problem. Have you made this frosting before with luck? Just making sure. I feel like your caramel may be too cool? Perhaps try stirring the powdered sugar in sooner. The butter does seperate from the caramel, so make sure to stir it up quite a bit before adding the powdered sugar. Also, you could add a Tbsp or two of heavy cream to the frosting as you mix in the powder sugar. Maybe try using a hand mixer to do that as well. I hope these tips help!


      • Ashley Adamsreplied on October 20th, 2013 at 6:29 pm

        Hi Sally thanks for your reply! Yes I’ve made the frosting heaps with it turning out beautiful every time. Only since I’ve been using this different stove it’s not working out, all other factors are the same (pot, ingredients, timing, method) I always used a hand beater to mix in the powdered sugar but I haven’t tried stirring the caramel before adding the powdered sugar (I never used to previously either but it would still work out) I’ve tried letting it sit for less time (8 minutes rather than 15) but the same thing happened :/ when should I add the extra cream? Before or after the powdered sugar? Do you think the stove heat could be too hot/not hot enough, boiling for too long/not long enough (I’ve been doing the 3mibutes as stated) ??

        • Sallyreplied on October 20th, 2013 at 7:08 pm

          Hi Ashley – try boiling for two minutes longer. Add the cream alternatively with the powdered sugar as you beat.

  42. #
    monicaposted October 22, 2013 at 1:09 pm

    hey sally !
    i made these today and the actual cupcake turned out to be absolutely amazing !!
    however the icing was soooo thick , i added a cpl tbsp of milk to cream it up and even that didnt help much ! is it supposed to be that way? i tried piping them and it wouldnt even stick to the cupcake from how thick it was! i ended up treating it like fondant and actually kneading it on to the cupcake , tastes awesome though! but a little help with how to get it to that piping consistency would be amazing ! thanks in advance !
    p.s: im totally in love with you and your blog ! you’re my inspiration! <3


    • Sallyreplied on October 23rd, 2013 at 4:17 pm

      Hi Monica! Yes, this frosting is super duper thick. That’s to be expected. Did you try beating the few extra Tablespoons of cream in with an electric mixer – rather than using a spoon? I’m surprised that didn’t help much. No matter what you do, this frosting shouldn’t be piped. It’s too thick. I always use a knife.


  43. #
    Rebeccaposted November 21, 2013 at 11:07 am

    Hi Sally! I made these last night and the frosting tried to kill my will to ever bake anything again, BUT I perservered and made it into something edible! I think I let the caramel cool too much (which I thought I was being careful not to do, but apparently not) so I had a huge caramel clump to work with, but after a lot of time with the mixer, microwave, patience, and some almost-tears, it turned out okay. Not perfect, but a vast improvement over what I started with. I actually hugged the bowl when I was done hahaha. I haven’t even tried one yet but the girl I made them for at work freaked out and said they taste just like caramel popcorn, so I’d say they were a success! :)


    • Sallyreplied on November 21st, 2013 at 11:44 am

      I’m happy the frosting turned out well for you, Rebecca! And yes, they do taste like caramel popcorn. One of my favorites. Thanks for reporting back! I appreciate it.


  44. #
    Melissa @ Stitches In Flightposted December 12, 2013 at 2:31 pm

    HI! These cupcakes are so cute! I am featuring them in a cupcake roundup tomorrow. Thanks for sharing!


    • Sallyreplied on December 12th, 2013 at 3:47 pm

      Thanks Melissa!


  45. #
    Jenniposted December 16, 2013 at 6:02 am

    I stumbled across this recipe by ‘googling’ Salted Caramel Icing. Made the icing tonight (with a chocolate cupcake base) and oh my goodness. They are amazing. I will definitely be making these again!


    • Sallyreplied on December 16th, 2013 at 8:45 am

      Jenni, this is one of my favorite frosting recipes! I’m so glad you tried it.


  46. #
    Sanmariaposted January 27, 2014 at 11:15 pm

    I am making these for my Super Bowl Party!!!!!!! I can already tell I have to make at least 2 dozen!!!! Thank you Thank you Thank you!!!!


  47. #
    Hayleyposted January 30, 2014 at 12:36 am

    Turned out perfectly. It’s obvious you have worked hard to develop such a quality recipe, thanks for sharing it – they are absolutely divine!


    • Sallyreplied on January 30th, 2014 at 10:28 am

      Happy to hear it, Hayley! These cupcakes are one of my favorite recipes ever.


  48. #
    Jennaposted January 31, 2014 at 12:03 am

    lol at the weight watchers ad when you click the ‘explore lighter dessert options’ button ;)


  49. #
    Xiaolu @6bittersweetsposted February 6, 2014 at 7:41 pm

    This looks great! Does the frosting stay soft or does it harden up quickly like usual boiled penuche frostings? Thanks!


    • Sallyreplied on February 6th, 2014 at 8:15 pm

      It will slightly harden, but it won’t be crunchy.


  50. #
    Helenposted February 7, 2014 at 5:41 am

    Hi Sally
    This recipe tastes delicious but I would use equal quantity of sugar to flour in the cake part, so that you get a firmer less crispy sponge texture. This recipe resulted in a hollow slightly crunchy sponge – still delicious though! I’ve also got a bowl in the fridge of the frosting that wasn’t needed, so half the quantity of frosting would be enough. Otherwise lovely. I did keep licking caramel from the bowl as I made them – it tastes divine! Better stock up on my sugar supplies now!
    Helen x


  51. #
    Juliaposted February 8, 2014 at 5:50 pm

    Just made these and they are TO DIE FOR. I love salted caramel and they’re simply fabulous. I also have a ton of frosting left over. Any ideas for cookies to make to put the frosting on? I’m not particularly creative so I’m looking for ideas.



  52. #
    Scarlettposted February 16, 2014 at 11:13 am

    I made these last night and i’m sad to report they puffed too much and went over the cupcake pans. They were impossible to unmold and i just ended up breaking them all. An utter mess. We ate all the broken crumbs, because it tasted good, but i followed the recipe to a T and can’t figure out what went wrong. I was practicing these for my daughter’s birthday and i’m glad i didn’t do them right before. I would have been in tears of frustration. What happened.


    • Sallyreplied on February 16th, 2014 at 4:52 pm

      Hi Scarlett! It sounds like maybe you filled the cupcake liners too much? Try to go for 2/3 of the way full. So sorry; I’m glad you can try another recipe before the party.


  53. #
    Cstar55posted February 16, 2014 at 9:48 pm

    Hi Sally,

    I gave this recipe a whirl today and must have done something wrong. I know you warned that the butter would not create as moist a cupcake as oil would, but these came out dense and a little hard. Would splitting the butter with oil change this? Or could you use some butter extract and oil instead? I think it’s a good recipe, it has really good flavor but the texture fell short of what I was hoping for. Thanks!


    • Sallyreplied on February 16th, 2014 at 9:54 pm

      If the cupcakes tasted a little dense, you may have overmixed the batter. Do you think you did that? You may try to use half oil/half creamed butter but I fear the cupcakes will be greasy. If you try it, let me know! You can always try my brown sugar cupcakes with this frosting. They have great flavor too!


  54. #
    Cupcake Goblinposted March 4, 2014 at 4:29 am

    I tried this with UK ingredients and it turned out great :) I love the taste of the sponge when using brown sugar and the caramel was so easy to make!

    I hope you don’t mind me blogging about it, I made sure I linked back here lots! Love your recipes.


    • Sallyreplied on March 4th, 2014 at 9:21 am

      Happy you loved them!


  55. #
    Mokaposted March 5, 2014 at 3:44 pm

    Love this recipe and have made it many times!! Only thing is the frosting comes out very thick and is tough to decorate through a piping bag…any tips??


    • Sallyreplied on March 5th, 2014 at 3:57 pm

      Hi Moka! How about adding a little more cream to thin it out? It’s supposed to be ultra thick. I never pipe, I always spread it on.


  56. #
    Anne Kirstinrposted March 14, 2014 at 9:18 am

    My 4 year-old daughter and I just made these and they are great. Added some cream to a pretty heavy frosting and it transformed itself into fluffy beautiful frosting! :-) They taste delicious but a very filling


    • Sallyreplied on March 14th, 2014 at 10:02 am

      Perfection, Anne! Adding more cream would definitely thin the frosting out. Thanks for reporting back!


  57. #
    Janeposted March 16, 2014 at 1:58 pm

    Hey Sally,
    I made these cupcakes for a recent family get together and everyone loved them!
    The cupcake was lovely and light an the frosting was really fudgy!
    Definitely gonna make these again soon!


  58. #
    Rebeccaposted April 5, 2014 at 3:00 pm

    Hi! These look absolutely amazing and exactly what I was looking for, but I am wanting to make a layered cake. Do you think this recipe would hold up in two 8″ layers? Thank you !!


    • Sallyreplied on April 6th, 2014 at 4:04 pm

      Hi Rebecca! This cupcake batter will likely only fit into 1 cake pan. Usually a recipe making 12 cupcakes will make a single layer 9-inch cake. So I suggest doubling the recipe, filling the pans halfway, then using any extra batter (if there is any) for a couple cupcakes on the side. I’m unsure of the baking time for a cake.


  59. #
    amiposted April 10, 2014 at 5:29 am

    Hi Sally,
    I baked this for my BFF’s bday. I baked this as a cake and then wrote 29 with choco chip cookies on it. It was such a hit except i messed the frosting a bit by adding a tiny dose of salt more than required. I had to hold me back from licking of the frosting and so I distributed all the remaining cakes :(


  60. #
    Kathposted April 19, 2014 at 4:13 pm

    Can I use half and half instead of heavy cream for the frosting?


    • Sallyreplied on April 19th, 2014 at 5:49 pm

      No, heavy cream must be used to make the caramel.


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