Salted Caramel Cupcakes

Salted caramel just may be my favorite thing in the world. Whether it’s in the form of caramel sauce, chewy caramels, or the sweet and salty crunch of caramel corn…I love it all! When trying to decide what to make for our PTA’s Pumpkin Tour a couple of weeks ago, I noticed that I didn’t have any cupcakes devoted to that sweet & salty combination that I love so dearly. That was a situation that needed to be remedied immediately!

So, I did what I always do with experimental cupcakery – used my favorite vanilla cake recipe, and then proceeded to add a bunch of homemade salted caramel sauce to it. Same deal with the buttercream frosting. An additional drizzling of sauce and a sprinkle of top-notch sea salt…and you have yourself a damn fine cupcake!

While I love fleur-de-sel, I used Maldon sea salt here, which is actually a British hand-harvested sea salt. The crystals are giant square shaped flaky pyramids, but still as light as a feather. They really show themselves off nicely, and don’t just melt into the frosting as some finer salts would.

I ordered mine online a year or so ago, but I’m pleased to report that my local gourmet food shop now carries it for a really reasonable price – so if you’re local, Poseidon’s Pantry here on Chincoteague has you covered.

What you end up with is a deliciously tender and moist cake bursting with the roasty sweet notes of caramel. And the pinch of sea salt on top just adds the perfect salty bite and slight crunch. They went in a flash at the bake sale, and I know it’s definitely one I’ll be making again and again. It’s also great in cake form as well! I hope you get a chance to make and enjoy it soon. Have a great weekend, everyone!

2 Comments

  1. Pam Coble
    Posted July 16, 2017 at 3:59 PM | Permalink

    My husband loves salted caramel so I’m thinking about making these for his birthday. I plan to carry them to my church for birthday Sunday, so could you please tell me approximately how many this recipe makes? Thanks

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