With a rich brownie-like cupcake, smooth caramel filling, and a decadent from-scratch salted caramel frosting, these Salted Caramel Cupcakes will quickly become your new favorite treat.
I recently heard someone mention her aversion to the salted caramel “trend.” Maybe it is, in fact, just a trend or a fad, I will say that I am 100 percent in favor of it. I’m a huge fan of the combination of salty and sweet, especially when it’s delivered to me in cupcake form.
These particular Salted Caramel Cupcakes are an amalgamation of a few of my favorite recipes. The cupcake itself is the same one I use for my Chocolate Peanut Butter Cupcakes and my Triple Chocolate Cupcakes. While it’s wonderfully moist and tender, it also forms a slightly chewy top that’s reminiscent of a brownie. The filling is the recipe I used to top my popular Salted Caramel Cookie Bars, and the frosting can be found on my Pumpkin Cheesecake Cupcakes.
Basically, I took a bunch of separate tried-and-true recipes and combined them into one super recipe. The result is perfectly satisfying Salted Caramel Cupcakes that just might be enough to convert even the most reluctant salted caramel eaters.