Salted Caramel Cupcakes








CARAMEL:                                               FROSTING:


½ cup Brown Sugar                                 ¾ cup unsalted Butter

½ cup unsalted Butter                              2 cups Powdered Sugar

2 Tbsps. Corn Syrup                                ¾ tsp. Sea Salt

½ cup Heavy Cream                                 1 Tbsp. Vanilla

Turbinado Sugar (optional)





  1. Place the Brown Sugar, ½ cup Butter and the Corn Syrup into a large saucepan over medium heat, and bring the mixture to a boil.
  2. Reduce the heat and simmer until thickened; 3-4 minutes.
  3. Remove from the heat and allow to cool to warm (not hot) temperature.
  4. Add the Cream, a little at a time, until the Caramel has the consistency of honey.
  5. Mix in the pinch of Salt, and allow to cool to room temperature.




  1. Beat the Butter with the Powdered Sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy.
  2. Slowly add and beat in the Caramel, a tablespoon at a time,  beating until the Frosting is smooth.
  3. Apply to the cool Cupcakes either with a food scoop and icing  spatula or place in a decorating bag with a large ST Star Tip.


          Yield:  enough frosting for 12 cupcakes


          Note:  When using a pastry bag, more icing will be needed.





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