\nClassic Salted Caramel Cupcakes with Vanilla Frosting: A moist and decadent treat that combines the richness of caramel with the perfect balance of salt and sweetness.<\/p>\n
Indulge your sweet tooth with these 18 decadent salt caramel cupcake recipes that will leave you wanting more! The perfect combination of rich, velvety caramel and flaky sea salt creates a flavor profile that’s simply irresistible. From classic vanilla cupcakes to innovative creations like espresso-stuffed cheesecakes and banana-based masterpieces, we’ve got the ultimate guide to satisfy your cravings. Whether you’re a beginner baker or an experienced pastry chef, these recipes are sure to impress your friends and family with their depth of flavor and visual appeal. So go ahead, get cozy in the kitchen, and let the sweet treats begin!<\/p>\n
\nClassic Salted Caramel Cupcakes with Vanilla Frosting: A moist and decadent treat that combines the richness of caramel with the perfect balance of salt and sweetness.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a 12-cup muffin tin with paper liners. Vanilla Frosting:<\/strong><\/p>\n – 1 cup powdered sugar Whisk all ingredients together until smooth and creamy.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Caramel Drizzle:<\/strong><\/p>\n 1. Melt 1\/4 cup caramel sauce in the microwave (30-second intervals, stirring between each interval). Ingredients:<\/strong><\/p>\n For the cupcakes:<\/p>\n – 1 1\/2 cups all-purpose flour For the cinnamon buttercream:<\/p>\n – 1\/2 cup unsalted butter, at room temperature Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a 12-cup muffin tin. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Line a 12-cup muffin tin. Brown Butter Caramel Sauce:<\/strong><\/p>\n – 1\/2 cup unsalted butter Melt butter in a small saucepan over medium heat. Cook until golden brown, stirring frequently. Add sugar and cream; whisk until smooth.<\/p>\n Ingredients:<\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a 12-cup muffin tin. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the cupcakes:<\/p>\n – 1 1\/2 cups all-purpose flour For the frosting:<\/p>\n – 8 ounces heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Mocha Frosting:<\/strong><\/p>\n 1. Whip heavy cream and confectioners’ sugar until stiff peaks form. These moist vanilla cupcakes are filled with a rich salted caramel cheesecake filling, making them the perfect treat for any occasion.<\/p>\n Ingredients:<\/p>\n – 1 1\/2 cups all-purpose flour Salted Caramel Cheesecake Filling:<\/p>\n – 12 ounces cream cheese, softened Instructions:<\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with paper liners. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a muffin tin with cupcake liners. Cooking Time:<\/strong> 18-20 minutes per batch<\/p>\n These moist and flavorful cupcakes combine the perfect combination of textures and flavors, featuring a salted caramel popcorn filling topped with a rich buttercream frosting.<\/p>\n Ingredients:<\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a muffin tin with cupcake liners. Buttercream Frosting:<\/p>\n – 1\/2 cup unsalted butter, at room temperature Beat butter and powdered sugar together until smooth. Add vanilla extract and mix well.<\/p>\n Ingredients:<\/strong><\/p>\n For the cupcakes: For the maple glaze: Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a 12-cup muffin tin. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the cupcakes:<\/p>\n – 1 1\/2 cups all-purpose flour For the frosting:<\/p>\n – 8 ounces cream cheese, softened Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Cooking Time:<\/strong> 18-20 minutes per batch<\/p>\n Ingredients:<\/p>\n For the cupcakes: For the frosting: Instructions:<\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a muffin tin with cupcake liners. Ganache:<\/strong><\/p>\n – 1\/2 cup heavy cream Combine the cream and butter in a small saucepan over low heat. Remove from heat once melted, then stir in the chocolate until smooth. Allow to cool and thicken before using as a topping.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Toasted Coconut Topping:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Ingredients:<\/strong><\/p>\n For the cupcakes: For the caramel topping: For the chocolate drizzle: Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Whipped Cream Frosting:<\/strong><\/p>\n 1. In a large bowl, beat heavy cream and granulated sugar until stiff peaks form. Ingredients:<\/strong><\/p>\n For the cupcakes:<\/p>\n – 1 1\/2 cups all-purpose flour For the glaze:<\/p>\n – 1 cup powdered sugar Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with cupcake liners. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the cupcakes:<\/p>\n – 1 1\/2 cups all-purpose flour For the frosting:<\/p>\n – 8 ounces cream cheese, softened Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a muffin tin with paper liners. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Indulge in the richness of salted caramel flavors with these 18 decadent cupcake recipes. From classic vanilla and chocolate to unique combinations like apple, pretzel, and pumpkin spice, there’s something for everyone. Each recipe features a delicious combination of salty and sweet, topped with creative frostings and toppings like caramel drizzles, sea salt, and toasted coconut. Whether you’re a seasoned baker or just looking for inspiration, these recipes are sure to satisfy your cravings and impress your friends.<\/p>\n","protected":false},"excerpt":{"rendered":" Indulge your sweet tooth with these 18 decadent salt caramel cupcake recipes that will leave you wanting more! The perfect combination of rich, velvety caramel and flaky sea salt creates a flavor profile that’s simply irresistible. From classic vanilla cupcakes to innovative creations like espresso-stuffed cheesecakes and banana-based masterpieces, we’ve got the ultimate guide to … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":34588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-34694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/34694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=34694"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/34694\/revisions"}],"predecessor-version":[{"id":34695,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/34694\/revisions\/34695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/34588"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=34694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=34694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=34694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, at room temperature
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup caramel sauce (homemade or store-bought)
\n– Flaky sea salt, for garnish<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, whisk together butter, eggs, and vanilla extract.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Stir in caramel sauce until smooth.
\n6. Divide batter evenly among muffin cups.
\n7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
\n8. Allow cupcakes to cool completely before frosting with Vanilla Frosting (recipe below).<\/p>\n
\n– 2 tablespoons unsalted butter, at room temperature
\n– 2 teaspoons vanilla extract<\/p>\nChocolate Salted Caramel Cupcakes with Caramel Drizzle<\/h2>\n
\nMoist chocolate cake filled with a hint of salt and topped with a rich caramel drizzle, these cupcakes are sure to satisfy any sweet tooth.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsweetened cocoa powder
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup whole milk, at room temperature
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup caramel sauce (homemade or store-bought)
\n– Flaky sea salt for garnish<\/p>\n
\n2. Whisk together flour, sugar, cocoa powder, baking powder, and salt.
\n3. In a separate bowl, whisk together milk, eggs, and vanilla extract.
\n4. Add the wet ingredients to the dry ingredients and stir until just combined.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
\n7. Allow cupcakes to cool completely before drizzling with caramel sauce.<\/p>\n
\n2. Drizzle warm caramel over cooled cupcakes.
\n3. Sprinkle with flaky sea salt for added texture and flavor.<\/p>\nSalted Caramel Apple Cupcakes with Cinnamon Buttercream<\/h2>\n
\nThese moist cupcakes combine the flavors of caramelized apples, salted caramel, and warm cinnamon, topped with a creamy cinnamon buttercream. Perfect for a crisp fall day or a cozy gathering.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, at room temperature
\n– 1 large egg
\n– 1\/2 cup plain Greek yogurt
\n– 1\/4 cup diced apples (about 1 medium)
\n– 1\/4 cup caramel sauce
\n– Salt to taste<\/p>\n
\n– 1 3\/4 cups powdered sugar
\n– 1 teaspoon ground cinnamon
\n– 2-3 tablespoons whole milk<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, combine butter, egg, Greek yogurt, diced apples, and caramel sauce. Whisk until smooth.
\n4. Add dry ingredients to wet ingredients; stir until just combined.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 18-20 minutes or until a toothpick comes out clean.
\n7. Allow cupcakes to cool completely before frosting with cinnamon buttercream.<\/p>\nBrown Butter Salted Caramel Cupcakes with Sea Salt Topping<\/h2>\n
\nThese moist and flavorful cupcakes are elevated by the deep, nutty flavor of brown butter and the perfect balance of sweet and salty caramel. A sprinkle of flaky sea salt adds a touch of sophistication to this indulgent treat.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 1 cup whole milk
\n– Brown butter caramel sauce (recipe below)
\n– Flaky sea salt, for topping<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, combine butter, eggs, vanilla extract, and milk. Whisk until smooth.
\n4. Gradually add dry ingredients to wet ingredients; mix until just combined.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 18-20 minutes or until a toothpick comes out clean.
\n7. Allow cupcakes to cool completely before topping with brown butter caramel sauce and sea salt.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup heavy cream<\/p>\nSalted Caramel Pretzel Cupcakes with Crunchy Topping<\/h2>\n
\nSalted Caramel Pretzel Cupcakes with Crunchy Topping: Sweet and salty flavors combine in these rich cupcakes topped with a crunchy pretzel and caramel delight.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 1\/2 cup pretzel rods, crushed
\n– Salted caramel sauce (store-bought or homemade)
\n– Chopped fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt. Add butter and mix until just combined.
\n3. Beat in eggs one at a time, followed by vanilla extract.
\n4. Fold in crushed pretzels. Divide batter evenly among cups.
\n5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
\n6. Allow cupcakes to cool completely before topping with salted caramel sauce and garnishing with thyme leaves if desired.<\/p>\nEspresso Salted Caramel Cupcakes with Mocha Frosting<\/h2>\n
\nThese decadent cupcakes combine the richness of espresso, salted caramel, and mocha to create a truly indulgent treat. Perfect for coffee lovers and anyone seeking a unique dessert experience.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsweetened cocoa powder
\n– 1\/2 cup whole milk, at room temperature
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup espresso powder (or strong brewed coffee)
\n– 1\/4 cup caramel sauce<\/p>\n
\n– 2 cups confectioners’ sugar
\n– 2 tablespoons unsweetened cocoa powder
\n– 2 teaspoons instant coffee powder (or 1 teaspoon espresso powder)<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt.
\n3. In a separate bowl, whisk together milk, eggs, vanilla extract, and espresso powder.
\n4. Combine wet and dry ingredients; stir until just combined.
\n5. Fold in caramel sauce.
\n6. Divide batter evenly among cupcake liners.
\n7. Bake for 18-20 minutes or until a toothpick comes out clean.
\n8. Allow cupcakes to cool completely before frosting with mocha frosting (see below).<\/p>\n
\n2. Add cocoa powder and coffee powder; whisk until combined.<\/p>\nSalted Caramel Cheesecake Stuffed Cupcakes<\/h2>\n
\nSalted Caramel Cheesecake Stuffed Cupcakes Recipe<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– Salted caramel cheesecake filling (see below)
\n– Confectioners’ sugar, for dusting<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 2 tablespoons unsalted butter, softened
\n– 1 teaspoon vanilla extract
\n– 1\/4 teaspoon salt
\n– 2 tablespoons caramel sauce
\n– 1\/2 cup heavy cream<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
\n3. In a large bowl, beat butter and eggs until light and fluffy. Add vanilla extract and mix well.
\n4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
\n5. Fill each muffin tin with 1\/2 cup of batter.
\n6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
\n7. Allow cupcakes to cool completely before filling with salted caramel cheesecake filling.<\/p>\nBanana Salted Caramel Cupcakes with Cream Cheese Frosting<\/h2>\n
\nThese moist banana cupcakes are infused with the rich flavors of salted caramel and topped with a tangy cream cheese frosting, making them a perfect treat for any occasion.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 large ripe bananas, mashed
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 teaspoon salted caramel sauce (homemade or store-bought)
\n– Cream cheese frosting ingredients: 8 ounces cream cheese, softened; 1\/2 cup unsalted butter, softened; 2 cups powdered sugar<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, and salted caramel sauce.
\n3. In a large bowl, combine mashed bananas, butter, eggs, and vanilla extract. Stir until smooth.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Divide batter evenly among cupcake liners.
\n6. Bake for 18-20 minutes or until a toothpick comes out clean.
\n7. Allow cupcakes to cool completely before frosting with cream cheese frosting.<\/p>\nSalted Caramel Popcorn Cupcakes with Buttercream Frosting<\/h2>\n
\nSalted Caramel Popcorn Cupcakes with Buttercream Frosting: A Sweet Treat Combining Crunchy Popcorn and Velvety Buttercream<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, at room temperature
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup caramel sauce
\n– 1\/2 cup popcorn kernels, popped and salted to taste
\n– Buttercream frosting (recipe below)<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
\n4. Stir in vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with caramel sauce, beginning and ending with dry ingredients.
\n5. Fold in popped popcorn kernels.
\n6. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean.<\/p>\n
\n– 1 3\/4 cups powdered sugar
\n– 1 teaspoon vanilla extract<\/p>\nPumpkin Spice Salted Caramel Cupcakes with Maple Glaze<\/h2>\n
\nWarm up the fall season with these moist and flavorful cupcakes, infused with the comforting spices of pumpkin pie.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup packed brown sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup whole milk, at room temperature
\n– 1 large egg
\n– 1\/4 cup canned pumpkin puree
\n– 1 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 1\/4 teaspoon salted caramel sauce (homemade or store-bought)<\/p>\n
\n– 1\/2 cup powdered sugar
\n– 2 tablespoons pure maple syrup<\/p>\n
\n2. Whisk together flour, sugars, baking powder, and salt.
\n3. In a separate bowl, whisk together milk, egg, pumpkin puree, cinnamon, nutmeg, and ginger.
\n4. Add the wet ingredients to the dry ingredients; stir until just combined.
\n5. Fold in the salted caramel sauce.
\n6. Divide batter among muffin cups.
\n7. Bake for 18-20 minutes or until a toothpick comes out clean.
\n8. Allow cupcakes to cool completely before drizzling with maple glaze (whisk together powdered sugar and maple syrup, then adjust consistency as needed).<\/p>\nRed Velvet Salted Caramel Cupcakes with Cream Cheese Frosting<\/h2>\n
\nRed Velvet Salted Caramel Cupcakes with Cream Cheese Frosting: A decadent treat that combines the classic flavors of red velvet and caramel, topped with a tangy cream cheese frosting.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons red food coloring
\n– 1 teaspoon vanilla extract
\n– 1 cup buttermilk
\n– 1\/4 cup caramel sauce (homemade or store-bought)
\n– Flaky sea salt for garnish<\/p>\n
\n– 1\/2 cup unsalted butter, softened
\n– 2 cups powdered sugar
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt.
\n3. In a separate bowl, whisk together butter, eggs, red food coloring, and vanilla extract.
\n4. Add buttermilk and caramel sauce to the wet ingredients; whisk until combined.
\n5. Pour the batter into muffin tin cups; bake for 18-20 minutes or until a toothpick comes out clean.
\n6. Allow cupcakes to cool completely before frosting with cream cheese frosting (beat softened cream cheese, butter, and powdered sugar until smooth).<\/p>\nSalted Caramel Pecan Cupcakes with Brown Sugar Frosting<\/h2>\n
\nSalted Caramel Pecan Cupcakes with Brown Sugar Frosting: Elevate your baking game with these rich and decadent treats, featuring a perfectly balanced blend of sweet and salty flavors.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, at room temperature
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 1\/4 cup caramel sauce (homemade or store-bought)
\n– 1\/2 cup chopped pecans<\/p>\n
\n– 1\/2 cup unsalted butter, at room temperature
\n– 1 3\/4 cups powdered sugar
\n– 2 tablespoons brown sugar
\n– 2 teaspoons vanilla extract
\n– 2-4 tablespoons heavy cream or milk<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt. Add butter, eggs, vanilla, caramel sauce, and pecans; mix until just combined.
\n3. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
\n4. For the frosting, beat butter and powdered sugar until smooth. Add brown sugar, vanilla, and heavy cream or milk as needed to achieve desired consistency.<\/p>\nDark Chocolate Salted Caramel Cupcakes with Ganache<\/h2>\n
\nThese rich and indulgent cupcakes combine the deep flavors of dark chocolate, salted caramel, and velvety ganache to create a truly decadent treat.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsweetened cocoa powder
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup whole milk, at room temperature
\n– 2 large eggs, at room temperature
\n– 1\/4 cup dark chocolate chips (at least 60% cocoa)
\n– Salted caramel sauce, for drizzling
\n– Ganache (see below), for topping<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
\n3. In a large bowl, whisk together milk, eggs, and vanilla extract.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Melt the chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval. Allow to cool slightly.
\n6. Fold the melted chocolate into the cupcake batter until well combined.
\n7. Divide the batter evenly among the muffin tin cups.
\n8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 1 cup dark chocolate chips (at least 60% cocoa)<\/p>\nSalted Caramel Coconut Cupcakes with Toasted Coconut Topping<\/h2>\n
\nElevate your cupcake game with these rich and decadent treats, combining the sweetness of caramel and coconut with a hint of saltiness.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsweetened shredded coconut
\n– 1\/2 cup whole milk
\n– 2 large eggs
\n– 1\/4 cup unsalted butter, melted
\n– 1 teaspoon vanilla extract
\n– Salted caramel sauce (homemade or store-bought)
\n– Toasted coconut topping (see below)<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt.
\n3. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
\n4. Combine wet and dry ingredients; stir until smooth.
\n5. Divide batter evenly among cupcake liners.
\n6. Bake for 18-20 minutes or until a toothpick comes out clean.<\/p>\n
\n2. Spread shredded coconut on a baking sheet.
\n3. Toast for 5-7 minutes or until lightly browned and fragrant.<\/p>\nPeanut Butter Salted Caramel Cupcakes with Chocolate Drizzle<\/h2>\n
\nRich and buttery peanut butter meets sweet and salty caramel in these decadent cupcakes, finished with a velvety chocolate drizzle.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup creamy peanut butter
\n– 1\/2 cup whole milk
\n– 2 large eggs
\n– 1\/4 cup unsalted butter, melted<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup light corn syrup
\n– 1\/4 cup water
\n– 1 teaspoon sea salt
\n– 1 tablespoon peanut butter<\/p>\n
\n– 1 cup semisweet chocolate chips
\n– 1 tablespoon unsalted butter, melted<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, whisk together peanut butter, milk, eggs, and melted butter.
\n4. Add the dry ingredients to the wet ingredients and mix until smooth.
\n5. Divide batter evenly among cupcake liners.
\n6. Bake for 18-20 minutes or until a toothpick comes out clean.
\n7. Allow cupcakes to cool completely before topping with caramel and drizzling with chocolate.<\/p>\nSalted Caramel Honey Cupcakes with Whipped Cream Frosting<\/h2>\n
\nTreat your taste buds to the perfect balance of sweet and savory flavors with these unique Salted Caramel Honey Cupcakes. Moist and fluffy, these treats are topped with a tangy whipped cream frosting that adds an extra layer of delight.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons honey
\n– 1\/4 cup caramel sauce (homemade or store-bought)
\n– Whipped cream frosting ingredients: 1 cup heavy cream, 2 tablespoons granulated sugar<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
\n4. Add honey and caramel sauce; mix until combined.
\n5. Gradually add dry ingredients to wet ingredients; mix until just combined.
\n6. Divide batter evenly among cupcake liners.
\n7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.<\/p>\n
\n2. Use immediately or refrigerate for up to 24 hours before serving.<\/p>\nLemon Salted Caramel Cupcakes with Citrus Glaze<\/h2>\n
\nThese moist and flavorful cupcakes combine the sweetness of salted caramel with a burst of citrusy freshness, topped off with a tangy lemon glaze.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, at room temperature
\n– 2 large eggs
\n– 2 teaspoons freshly squeezed lemon juice
\n– 1\/4 cup caramel sauce (homemade or store-bought)<\/p>\n
\n– 2 tablespoons freshly squeezed lemon juice<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt.
\n3. In a separate bowl, whisk together butter, eggs, and lemon juice.
\n4. Combine wet and dry ingredients, then stir in caramel sauce.
\n5. Divide batter evenly among cupcake liners.
\n6. Bake for 18-20 minutes or until a toothpick comes out clean.
\n7. Allow cupcakes to cool completely before glazing with powdered sugar and lemon juice mixture.<\/p>\nSalted Caramel Oreo Cupcakes with Cookies and Cream Frosting<\/h2>\n
\nElevate your baking game with these decadent treats that combine the classic flavors of salted caramel, Oreo cookies, and creamy frosting.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, at room temperature
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1 cup whole milk
\n– 1 cup crushed Oreo cookies
\n– Salted caramel sauce (store-bought or homemade)<\/p>\n
\n– 1\/2 cup unsalted butter, at room temperature
\n– 2 cups powdered sugar
\n– 1 teaspoon vanilla extract
\n– Crushed Oreo cookies<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
\n4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
\n5. Stir in crushed Oreo cookies and salted caramel sauce.
\n6. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
\n7. Allow cupcakes to cool completely before frosting.<\/p>\nSummary<\/h2>\n