Archive | 10:28 am

Day 337 – Salted Caramel Cupcakes

3 Jul

Sure.  Caramel may be a bit more fall or winter flavor.  But, I couldn’t let this final month go by without another caramel cupcake.  It’s just SO GOOD!  Salted Triple Caramel Cupcakes (recipe below from Sally’s Baking Addiction).

Caramel-Cupcake     Mini-Caramel-Cupcake

The cupcakes are light and chewy and oily. They have a fairly strong, sweet caramel flavor. Stronger than other caramel cupcakes I’ve tasted. But not dark or bitter.


The frosting is very, very thick. I added a fair amount of cream just to get it all mixed together. It has a sugary, sweet caramel flavor. Dark and smooth, but very sugary at the same time.

Triple-Salted-Caramel     Mini-Triple-Salted-Caramel

These cupcakes are very caramely! If you’re a caramel fan, you’ll really enjoy these. They’re dark, but not bitter. Pretty sweet. Simple and yummy.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19



Salted Triple Caramel Cupcakes (recipe from Sally’s Baking Addiction)

Caramel Cupcakes:

  • 1 and 1/2 cups (190g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 2 large eggs, must be at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk

Thick Salted Caramel Frosting:

  • 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
  • 1 cup (200 grams) dark brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1/2 teaspoon salt
  • 2-3 cups (240-360 grams) powdered sugar, sifted
  • additional pinch of salt, as needed
  • salted caramel candies for decoration, optional

For directions visit Sally’s Baking Addiction.

*Tomorrow: 4th of July Cupcakes*

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