Are you ready to indulge in a sweet treat that will satisfy your cravings and impress your friends? Look no further than these 18 decadent salted caramel cupcake recipes! From classic vanilla to rich chocolate, and from fruity apple to nutty pecan, there’s a flavor combination on this list that’s sure to tantalize your taste buds. And the best part? Each of these delicious treats features the perfect balance of salty and sweet, making them a true delight for anyone with a sweet tooth.
In the following pages, we’ll dive into each of these scrumptious recipes, featuring unique flavor combinations, beautiful photography, and step-by-step instructions to ensure your baking success. Whether you’re a seasoned baker or just looking to impress at your next gathering, these salted caramel cupcake recipes are sure to become new favorites.
Classic Salted Caramel Cupcakes with Vanilla Frosting
A sweet and salty treat that combines the richness of caramel and the brightness of vanilla, these cupcakes are sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup whole milk
– 1 cup caramel sauce (homemade or store-bought)
– Vanilla frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Vanilla Frosting:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Combine ingredients and beat until smooth and creamy. Use to frost cooled cupcakes.
Chocolate Salted Caramel Cupcakes with Caramel Drizzle
Moist chocolate cupcakes filled with a salty caramel surprise, topped with a velvety caramel drizzle. A perfect treat for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup caramel sauce (homemade or store-bought)
– 1/2 teaspoon flaky sea salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and caramel sauce.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before drizzling with caramel sauce.
Caramel Drizzle:
– Melt 1/4 cup unsalted butter and 2 tablespoons heavy cream in a small saucepan over medium heat.
– Add 2 tablespoons granulated sugar, whisking until dissolved.
– Bring mixture to a simmer and cook for 5-7 minutes or until thickened. Remove from heat.
Salted Caramel Apple Cupcakes with Cinnamon Frosting
Experience the perfect blend of sweet and savory with these moist apple cupcakes topped with a rich salted caramel drizzle and finished with a hint of cinnamon in the frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup diced apples (Granny Smith or Honeycrisp)
– 1 teaspoon vanilla extract
For the caramel drizzle:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
For the cinnamon frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Prepare the cupcakes according to the recipe instructions.
3. Drizzle the caramel mixture over the cooled cupcakes.
4. Prepare the frosting by beating the butter and powdered sugar together until smooth. Add cinnamon and mix well.
5. Top each cupcake with a dollop of frosting.
Cooking Time: 18-20 minutes
Brown Butter Salted Caramel Cupcakes with Sea Salt Topping
Elevate your baking game with these decadent cupcakes that combine the deep flavors of brown butter, salted caramel, and a touch of sea salt.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3/4 cup (85g) unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/2 teaspoon salt
– 1 cup (120ml) whole milk
– 1/4 cup (60g) browned butter caramel sauce (see note)
– Sea salt for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, and salt. Add softened butter and mix until just combined.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add milk, mixing until smooth.
5. Divide batter among cupcake liners.
6. Drizzle browned butter caramel sauce over each cupcake.
7. Top with a pinch of sea salt.
Cooking Time: 18-20 minutes
Note: To make browned butter caramel sauce, melt 1/4 cup (60g) unsalted butter in a skillet over medium heat. Cook until golden brown and fragrant, then whisk in 2 tablespoons heavy cream and 1 tablespoon granulated sugar. Bring to a simmer and cook for 2-3 minutes or until thickened.
Salted Caramel Pretzel Cupcakes with Crunchy Topping
Salted Caramel Pretzel Cupcakes with Crunchy Topping Recipe
Salted caramel and pretzels combine to create a sweet and salty treat that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons caramel sauce
– 1/4 cup crushed pretzels
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until just combined.
3. Beat in the egg, caramel sauce, and crushed pretzels.
4. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Allow cupcakes to cool completely. Top with confectioners’ sugar (optional) and serve.
Cooking Time: 18-20 minutes
Espresso Salted Caramel Cupcakes with Mocha Frosting
Espresso Salted Caramel Cupcakes with Mocha Frosting Recipe
These decadent cupcakes combine the richness of espresso, salted caramel, and mocha flavors to create a truly indulgent treat.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 2 tablespoons espresso powder
For the mocha frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine butter, eggs, vanilla extract, and espresso powder. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting.
Mocha Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, cocoa powder, and vanilla extract.
3. Add heavy cream and beat until desired consistency is reached.
4. Frost cooled cupcakes as desired.
Cook Time: 18-20 minutes
Salted Caramel Cheesecake Cupcakes with Graham Cracker Crust
Salted Caramel Cheesecake Cupcakes with Graham Cracker Crust Recipe
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Elevate your dessert game with these rich and decadent Salted Caramel Cheesecake Cupcakes, featuring a crunchy graham cracker crust and a velvety cheesecake filling.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup caramel sauce (homemade or store-bought)
– Salt, to taste
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: Mix crumbs and sugar in a bowl. Add melted butter; stir until combined. Press mixture into muffin tin cups.
3. Bake crust for 8 minutes.
4. Prepare cheesecake: Beat cream cheese, sugar, eggs, and vanilla extract until smooth. Stir in caramel sauce and salt to taste.
5. Pour cheesecake batter into prepared crusts.
6. Bake for 20-25 minutes or until edges are set and centers are slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 28-33 minutes
Banana Salted Caramel Cupcakes with Cream Cheese Frosting
Sweet and Savory Delight: Banana Salted Caramel Cupcakes with Cream Cheese Frosting
These moist banana cupcakes infused with the deep flavors of salted caramel and topped with a tangy cream cheese frosting will satisfy your cravings. Perfect for a unique dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 1 ripe banana, mashed
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/4 cup caramel sauce (homemade or store-bought)
– 1 teaspoon vanilla extract
– Cream cheese frosting ingredients below
Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine eggs, mashed banana, and vanilla extract. Stir until smooth.
4. Add softened butter and caramel sauce; mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar; beat until combined.
Salted Caramel Pecan Cupcakes with Maple Glaze
Salted Caramel Pecan Cupcakes with Maple Glaze Recipe
Sink your teeth into these rich and decadent cupcakes, filled with the perfect balance of salty and sweet flavors.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1/4 cup chopped pecans
– Salted caramel sauce (homemade or store-bought)
– Maple glaze (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, egg, milk, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Fold in chopped pecans.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Maple Glaze:
– 1/2 cup pure maple syrup
– 1 tablespoon heavy cream
Whisk together until smooth. Drizzle over cooled cupcakes and top with salted caramel sauce.
Pumpkin Spice Salted Caramel Cupcakes with Whipped Cream
Warm up with these autumnal treats, combining the flavors of pumpkin spice and salted caramel in moist cupcake form, topped with a dollop of whipped cream.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salted caramel sauce (store-bought or homemade)
– Whipped cream (heavy cream and sugar, to taste)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before drizzling with salted caramel sauce and topping with whipped cream.
Cooking Time: 18-20 minutes
Salted Caramel Coconut Cupcakes with Toasted Coconut Flakes
These cupcakes combine the richness of salted caramel with the tropical flavor of coconut, topped with a crunchy toasted coconut flake. Perfect for a sweet treat or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Salted caramel sauce (store-bought or homemade)
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine coconut, butter, eggs, and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with salted caramel sauce and toasted coconut flakes.
Cooking Time: 18-20 minutes
Red Velvet Salted Caramel Cupcakes with Cream Cheese Frosting
These moist red velvet cupcakes are elevated by the sweet and salty combination of salted caramel, topped with a tangy cream cheese frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup buttermilk
– 1/4 cup salted caramel sauce (see note)
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, red food coloring, buttermilk, and salted caramel sauce.
4. Combine wet and dry ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with cream cheese frosting (mix softened cream cheese, butter, vanilla extract, and powdered sugar until smooth).
Cooking Time: 18-20 minutes
Salted Caramel Hazelnut Cupcakes with Nutella Frosting
These rich and decadent cupcakes combine the deep flavors of hazelnuts, salted caramel, and creamy Nutella frosting for a truly indulgent treat.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons hazelnut extract
– 1/4 cup chopped hazelnuts
For the frosting:
– 8 ounces Nutella
– 2 cups powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons salted caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, and hazelnut extract.
4. Combine wet and dry ingredients, stirring until just combined. Fold in chopped hazelnuts.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with Nutella mixture (whisk together Nutella, powdered sugar, butter, and salted caramel sauce).
Cooking Time: 18-20 minutes
Lemon Salted Caramel Cupcakes with Citrus Glaze
Brighten up your day with these moist and flavorful cupcakes, featuring a burst of citrusy sweetness.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
For the citrus glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon orange juice
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, lemon juice, and vanilla extract.
4. Combine wet and dry ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before glazing.
Citrus Glaze:
1. Whisk together powdered sugar, lemon juice, orange juice, and salt until smooth.
2. Drizzle over cooled cupcakes.
Salted Caramel Oreo Cupcakes with Cookies and Cream Frosting
These decadent cupcakes combine the classic flavors of Oreos with the richness of salted caramel and a creamy cookies and cream frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 12-15 Oreo cookies, crushed
– Salted caramel sauce (store-bought or homemade)
– Cookies and cream frosting (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Beat in vanilla extract and crushed Oreos.
5. Gradually add dry ingredients to wet ingredients, alternating with salted caramel sauce, beginning and ending with dry ingredients.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cookies and Cream Frosting:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup powdered sugar
– 1/2 cup crushed Oreo cookies
Beat cream, butter, and vanilla until smooth. Gradually add powdered sugar, beating until combined. Stir in crushed Oreos.
Peanut Butter Salted Caramel Cupcakes with Chocolate Ganache
Rich and decadent, these cupcakes combine the creamy flavors of peanut butter and salted caramel with a velvety chocolate ganache. Perfect for satisfying your sweet tooth.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
For the salted caramel:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup heavy cream
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
For the chocolate ganache:
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine peanut butter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Pour batter into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before topping with salted caramel and chocolate ganache.
Cooking Time: 18-20 minutes
Salted Caramel Popcorn Cupcakes with Buttercream Frosting
Salted Caramel Popcorn Cupcakes with Buttercream Frosting: A Sweet Treat That Will Satisfy Your Cravings!
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
For the caramel popcorn topping:
– 1/4 cup light corn syrup
– 1/4 cup granulated sugar
– 1/2 teaspoon sea salt
– 1/2 cup popped popcorn kernels
– 1 tablespoon unsalted butter, melted
For the buttercream frosting:
– 1 cup unsalted butter, at room temperature
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely.
8. For the caramel popcorn topping, combine corn syrup, sugar, and sea salt in a small saucepan. Bring to a boil over medium heat; cook for 5-7 minutes or until golden brown.
9. Stir in popped popcorn kernels and melted butter.
10. Spread frosting on top of cooled cupcakes and sprinkle with caramel popcorn topping.
Cooking Time: 20-25 minutes
Carrot Cake Salted Caramel Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes combine the warmth of carrot cake with the richness of salted caramel and a tangy cream cheese frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
– 1/2 cup salted caramel sauce (homemade or store-bought)
– 8 ounces cream cheese frosting (see below for recipe)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and eggs until light and fluffy. Add grated carrots and mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in salted caramel sauce.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting Recipe:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined. Stir in vanilla extract.
Summary
Indulge your sweet tooth with these 18 decadent salt caramel cupcake recipes! From classic vanilla and chocolate to unique combinations like pumpkin spice and lemon, there’s something for everyone. Each recipe features the perfect balance of salty and sweet flavors, topped off with creamy frostings and crunchy toppings. Whether you’re a fan of cheesecake or pecans, brown butter or popcorn, these irresistible cupcakes are sure to satisfy your cravings.
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