Salted Caramel Cupcakes Recipe

This Salted Caramel Cupcakes recipe is a moist and decadent recipe, which is made with a rich brown butter cake and a surprise salted caramel filling. It’s the perfect party dessert, a semi-homemade treat that’s ready in about an hour.

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Salted Caramel Cupcakes Ingredients

A decadent combination for the ultimate sweet and salty treat.

For the Brown Butter Cupcakes:

• 1 stick (1/2 cup) salted butter
• 1 (15.25-ounce) box yellow cake mix (preferably butter-flavored)
• 3/4 cup milk
• 3 large eggs
• 1 tsp. vanilla extract
• 1/4 cup jarred salted caramel sauce, for filling

For the Salted Caramel Frosting:

• 1/4 cup packed light brown sugar
• 2 Tbsp. heavy cream
• 3 sticks (1 1/2 cups) salted butter, at room temperature
• 1/2 tsp. kosher salt
• 3 1/2 cups powdered sugar
• 1 Tbsp. jarred salted caramel sauce
• Caramel corn, for topping (optional)

How To Make Salted Caramel Cupcakes

A step-by-step guide to these wonderfully rich and impressive cupcakes.

1. Make the Brown Butter Cupcakes: Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners. In a small skillet, brown the 1 stick of butter by melting it over medium heat and cooking until brown flecks appear, about 4-5 minutes. Let it cool slightly in a large bowl. To the cooled brown butter, add the cake mix, milk, eggs, and vanilla. Beat with a mixer on medium speed for about 2 minutes until smooth.
2. Bake and Fill: Divide the batter between the muffin cups and bake for about 20 minutes, until golden. Let the cupcakes cool completely. Once cooled, cut a small slit in the center of each cupcake. Gently squeeze some of the jarred caramel sauce into the slit to create a surprise filling.
3. Make the Frosting: In a small bowl, microwave the brown sugar and heavy cream for about 30 seconds until smooth; set aside to cool. In a large bowl, beat the 3 sticks of room-temperature butter and salt until creamy. Gradually beat in the powdered sugar until fluffy.
4. Finish the Frosting and Decorate: Add the cooled brown sugar-cream mixture to the frosting and beat well until it is smooth and light. To create a swirl effect, drizzle the 1 tablespoon of salted caramel sauce around the inside of a piping bag, then fill the bag with the frosting.
5. Serve: Pipe the frosting onto the filled cupcakes and top with a piece of caramel corn, if desired.

Recipe Tips

For the most flavorful, perfectly frosted cupcakes.

• How to brown butter perfectly? The key is to use a light-colored skillet so you can see the color change. Cook it over medium heat, swirling it frequently. The butter will foam up, then the foam will subside, and you’ll see golden-brown milk solids at the bottom. The aroma will be nutty and rich. Pour it out of the hot pan immediately to stop the cooking.
• How do I get a fluffy frosting? The key is using properly softened butter and beating it well. Whipping the butter first, then gradually adding the powdered sugar, and finally whipping it on high speed incorporates air, which transforms it into a light, fluffy, and easily pipeable frosting.
• Can I make these ahead of time? Yes. You can bake the cupcakes (unfilled and unfrosted) a day in advance and store them in an airtight container. The frosting can also be made ahead and stored in the fridge; just let it soften and re-whip it before using. It’s best to fill and frost the cupcakes on the day you plan to serve them.
• What’s an easy way to fill the cupcakes? Using a piping bag with a small round tip is the cleanest way to inject the caramel filling. If you don’t have one, a small squeeze bottle (like a condiment bottle) also works perfectly.

What To Serve With Salted Caramel Cupcakes

The perfect accompaniment for this rich, sweet treat.

These decadent cupcakes are a dessert in themselves, perfect for a party or celebration. They are wonderful served with:

• A hot cup of black coffee or an espresso to cut the sweetness
• A tall, cold glass of milk
• A scoop of vanilla bean ice cream

How To Store Salted Caramel Cupcakes

Keeping your cupcakes fresh and delicious.

• Room Temperature: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best flavor and texture, let them sit at room temperature for about 30 minutes before serving.

Salted Caramel Cupcakes Nutrition Facts

An estimated guide per cupcake.

• Calories: 420 kcal
• Carbohydrates: 55 g
• Protein: 3 g
• Fat: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow Cooker Caramelized Onions Recipe
• Caramelized Onion & Prosciutto Pizza Recipe
• Salted Caramel Apples Recipe