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Salted Caramel Cupcakes

This sweet and savory dessert will surprise your palate. Pair this cupcake with vanilla ice cream or caramel latte for extra flavor.


Difficulty: Easy


Step 1

Preheat oven to 350°F. Line muffin pan with baking cups.

Step 2

In large bowl, stir together flour, baking powder and salt.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla. Alternately add dry ingredients with milk, scraping bottom and sides of bowl often. Fill baking cups 2/3 full with batter.

Step 4

Bake 18-20 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean. Remove from oven and place on cooling grid. Immediately poke cupcakes with fork; spoon 1 teaspoon caramel topping onto each cupcake. Reserve remaining topping. Cool 5-8 minutes. Remove from pan; cool completely.

Step 5

In large bowl, beat shortening and butter with electric mixer until creamy. Add caramel topping and vanilla. Gradually add sugar, one cup at a time; beat until light and fluffy.

Step 6

Ice cupcakes with Caramel Buttercream Icing; if desired, decorate with tip 2A swirls. Drizzle with remaining caramel topping; sprinkle with sea salt.