Triple Salted Caramel Cupcakes

READY IN: 55mins




  • Cupcakes: Preheat oven to 325F and line cupcake pan with cupcake liners.
  • Combine flour, baking powder and salt; set aside.
  • Cream butter and brown sugar until pale and fluffy.
  • Add eggs, one at a time, beating until each is incorporated.
  • Add vanilla.
  • Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
  • Divide batter evenly among lined cups, filling each about halfway full.
  • Bake for about 25 minutes or until cakes test done.
  • When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
  • Once cool, make the the filling and cut a small round out of each cupcake.
  • Drop about 1Teaspoon of filling into each whole in the cupcake and cover it with the piece you cut out.
  • Frosting: In a saucepan, stir together granulated sugar and water.
  • Bring to a boil over medium high heat.
  • Cook without stirring until mixture turns a deep amber color.
  • Remove from heat and slowly add in cream and vanilla, stirring until very smooth.
  • Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
  • In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.
  • Reduce speed to low and add powdered sugar.
  • Mix until thoroughly combined.
  • Scrape down the side of the bowl and add the caramel.
  • Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
  • Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
  • Top caramel-filled cupcakes with frosting.