Preheat oven to 350°F. Line muffin pan with baking cups.
In large bowl, stir together flour, baking powder and salt.
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.
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.
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.
Ice cupcakes with Caramel Buttercream Icing; if desired, decorate with tip 2A swirls. Drizzle with remaining caramel topping; sprinkle with sea salt.
Salted Caramel Cupcakes is rated
3.0 out of
Rated 3 out of
It didn't work for me to poke the warm cupcake with a fork - the cake stuck to the fork. The icing was way too runny - I think it may have been too much caramel topping to add. I had to refrigerate them immediately after putting the icing on. They did taste good, though. Just not sure about the consistency of the icing.
Date published: 2013-08-31
Rated 1 out of
Ugh! I don't know what happened here. Had to throw out the whole batch! They were very heavy and floury tasting. Icing slid off the top. I don't think I measured wrong either. Sorry, Wilton, I just didn't care for this recipe.
Date published: 2015-08-30
Rated 4 out of
I had made them for Valentines day and they were a hit! For some it was too sweet, but they did love the presentation of the cupcake. *I didn't drizzle a lot of caramel on top since the icing called for it in the mixture.
Date published: 2014-03-10
Rated 4 out of
Really liked the cupcakes and they were very easy to make