These are wedding cupcakes too, but unfortunately I didn’t get any good close ups of them on the wedding display. If you look back at the first photo on yesterday’s post. These are like the cupcake in the center of the front row.
The salted caramel combination of these cupcakes is wonderful! Back when I used to sell cupcakes at the farmers’ market, these were the best seller. They were the only thing I made every week because I knew that there would be upset people if I didn’t have them there.
I adapted the recipe from this one from Southern Living via My Recipes. I just made a few changes: made them standard sized with no chocolate and added a little oil to make the a bit moister. Hope you enjoy!
Salted Caramel Cupcakes
yield: approximately 24
1 stick butter, softened
4 oz. cream cheese (1/2 of an 8 oz. package)
1 1/4 cups sugar
3/4 cup dark brown sugar
1 Tbsp. vegetable oil
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 8 oz. container sour cream
Slices of caramel and sea salt to garnish
Preheat oven to 350 degrees and line 24 muffin cups with paper liners. Cream together butter, cream cheese, sugar, brown sugar, and oil until light and fluffy with an electric mixer. Add eggs one at a time mixing well between each addition. Add vanilla, baking powder, baking soda, and salt. Mix until well combined. Add flour alternately with sour cream mixing well after each addition and beginning and ending with flour. Evenly distribute between the muffin cups. (I use a scoop to make this easier.) Bake 18 – 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool on a wire rack before frosting with salted caramel buttercream. Garnish with a slice of caramel and sprinkle lightly with sea salt.
Salted Caramel Buttercream
1 stick butter, softened
3 oz. cream cheese, softened
2 tsps. vanilla extract
1 lb. confectioners’ sugar
4 Tbsps. milk, divided
15 caramels, unwrapped (I used Kraft.)
With the paddle attachment of an electric mixer beat together butter, cream cheese, vanilla, confectioners’ sugar, and 3 tablespoons of the milk until well combined and completely smooth.
Melt the caramels along with 1 tablespoon of milk in a microwaveable container in the microwave at 30 second intervals until completely melted. Fold the caramel into the icing. Use to frost salted caramel cupcakes.
Source: Slightly adapted from this recipe from Southern Living via My Recipes.
This recipe was shared on Foodie Friends Friday
Those cupcakes look wonderful! I would like to thank you for your support and nice comments on my blog. I wanted to let you know that I have nominated you for the Versatile Blogger award. Come on over and get the button! http://pintsizedbaker.blogspot.com/2012/08/versatile-blogger-award.html
Congratulations!
Thank you so much!
These look so yummy. Thanks for sharring on FFF.
Oh My God!!!! These ARE going to be tested this week!!! YUM YUM and more YUM!!! Can’t wait to try them…
YUM! these look good. Thanks for sharing on FFF.
http://marlys-thisandthat.blogspot.com
Okay we made these and they taste wonderful. The icing is less fluffy then yours, but very tasteful. It is more like a creamy texture. Will definitely be make it again. Any suggestions? Did we did something wrong you think? Thanks for sharing. While we waited for the cakes to cool off, we decided to eat one and it taste wonderful even w/o icing!!
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Well, obviously I wasn’t there, so I’m not sure. Another blogger said she had trouble with it becoming to liquid when she poured in the caramel and to let it cool, but I always pour mine in pretty hot and have always assumed it would get too thick if I let it cool too long. But, any confectioners’sugar icing can stiffened by mixing more powdered sugar – just make sure you only do a little at a time. Icing can be different based on humidity, brands of butter or cream cheese (some contain more water), brands of confectioners’ sugar (some contain more cornstarch), I’m sure caramels could be different, and probably other things I have not even thought about, so it is probably just different, not wrong. I would try adding more confectioners’ sugar to stiffen it a bit, if you want it to be piped. I will also note, that it is not quite as stiff as regular buttercream when I make it and would probably not hold a flower, but it does fine with the cupcake type swirls I use.
Thanks I will try that suggestion today! ivy
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Hi, hope all is well. I am about to make these delicious cupcakes again. I wanted to use King Arthur flour. The one I picked up is Self-Rising flour. Would that be okay to use or I have to use All Purpose flour? Thanks again, Ivy
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Self-rising flour has salt and baking soda added to it so it is not the same thing, but the recipe doesn’t really call for the same amount of baking powder and salt that is in self-rising, so I am not sure what the result would be like even if you left the salt and baking soda out. I think they would over rise, but not having tried it, I’m not sure.
Yes, I looked up on line n got the same answer. Thanks for your time! Have a fabulous day! ivy
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Okay, we made this today and it turned out better. I ended up putting more powdered sugar and put it in the fridge and it firmed it up. I ate most of them but I am trying it again tomorrow, teehee. They are absolutely delicious!
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Should I refrigerate these? I wasn’t sure because of the frosting. Thanks!! I overdosed on the batter and the frosting these are so delicious!!!
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Hi Molly, it really depends on how long you are leaving them out. Technically, the health department would say yes because of the cream cheese. I have seen numerous recipes for cream cheese icing that state they are good at room temperature for 24 hours. I have left mine out at least all day, but again, the health department probably wouldn’t approve that. The ones that I used to sell at the farmers’ market were refrigerated because that was required. They do taste better at room temperature though.