Caramel Cupcakes

Salted Caramel Cupcakes








3 cups sifted Cake Flour                                             1 tsp. Vanilla

3 tsps. Baking Powder                                                1 cup Milk

½ tsp. Salt                                                                3 whole Eggs

½ cup unsalted Butter

1 ½ cups Brown Sugar                                                Salted Caramel Frosting   salted-caramel-frosting/



  1. Line two cupcake pans with paper cups;   adjust the oven racks to the 2nd & 4th positions and turn the oven on to 350 degrees.
  2. Sift the Flour, Baking Powder and Salt together.
  3. Cream the Shortening together with the Sugar and Vanilla until light and fluffy.
  4.  Beat in the Eggs, one at a time; be sure to fully incorporate the first Egg before adding the second one.
  5. Add the sifted dry ingredients in small amounts, alternately with the Milk.  Beat well after each addition.
  6. Fill the cups a little more than half full; tap the filled pans gently on the counter to eliminate air bubbles.
  7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and cool on wire racks.
  9. After the Cupcakes have cooled for about 10 minutes, carefully remove them from the pans and place on a cooling rack.
  10. Frost with Salted Caramel Frosting.


            Yield:  Approx. 24 Cupcakes







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