salted caramel cupcakes.

so i have been wanting to make these forever. literally. i first saw these on my favorite blog, our best bites whenever i first started obsessing over food blogs. i thought they sounded absolutely amazing. so yesterday, when i was racking my brain for something to bring to cookie club, i suddenly remembered i had always wanted to try these! by the way, i totally realize that i am bringing cupcakes to a "cookie" club. this isn't the first time and i know it won't be the last. i haven't heard anyone complain. anyway, i am so glad i did. i found a couple different websites with salted caramel cupcakes recipes. the recipe for the cupcake was generally the same. what differed was the frosting. some made their own caramel. fancy, huh? others used buttercream icing. in the end, i decided to go with the original recipe i found on our best bites. i had made sarah's perfect frosting before and loved it - so i knew it would be yummy. so if you can't decide between something salty and sweet...this just might be the answer!

salted caramel cupcakes + printable version

cupcakes:

1 1/4 cup all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

1 cup firmly packed dark brown sugar (make sure you use DARK brown!)

1/2 cup sugar

1/2 cup butter, softened

2 large eggs, room temperature

1 tsp vanilla

1/2 cup milk (i used whole milk)

frosting:
3 Tbsp flour 1/2 cup milk (try to use whole milk, if you can)
1/2 cup butter
1/2 cup granulated sugar
1 t vanilla extract, or whatever other flavor you want

caramel sauce: whatever kind you want- i used smucker's, you could even make your own

kosher salt

preheat oven to 350 degrees. prepare muffin tins with cupcake liners, if using. i was able to make between 14 and 16 but the original recipes says 18. so who knows.

in an medium to large size bowl, whisk together flour, baking powder, and salt. umm, so the first time i made these i definitely put in baking soda and didn't realize it until i went to make the second batch and re-read the directions. yeah, dumb. moving on.

p.s. the first batch was already in the oven when i caught my mistake. i ended up baking them all the way because my boyfriend was dying to try them and didn't want any to go to "waste." he's sweet like that. he loved them. and i loved that it kept him from eating the "real" cupcakes.

in another bowl, like your kitchen aid mixer, cream butter and sugars together until nice and fluffy. add eggs and vanilla until combined.

add the flour mixture to the butter mixture in three additions. alternating with the milk. beat low until just combined.

divide cupcake batter among muffin tins, 2/3 full. like i said earlier, i only ended up with between 14 and 16 cupcakes and i generally always have more than what the recipe says. whatever.

bake the cupcakes for between 20 to 22 minutes or until a toothpick comes out clean. cool cupcakes in pan for about 5 minutes. transfer cupcakes to wire rack and let cool completely.

while the cupcakes are cooling, start on the caramel swirled frosting. like i said earlier, i used the frosting found on our best bites. they have an awesome post with pictures to explain how to make this frosting, in case you need help.

in a small sauce pan, whisk flour and milk together. heat over medium high heat. continue to whisk until the mixture starts to thicken. it is okay if there are lumps but it still needs to be a little liquid-ish.

next, you will need to pour the flour mixture into a mesh strainer and push the mixture through into a bowl. this will remove the lumps. pop the bowl into the fridge to make sure it is completely cool before you add it to the next step.

in your kitchen aid bowl (that you have had to wash for the third time now!) or whatever bowl you are using, cream the butter and sugar together until nice & fluffy using the whisk attachment. when the flour mixture is completely cool, add it to the butter mixture. also add in the vanilla or whatever flavoring you are using. beat on medium to high speed for 7 to 8 minutes. and that's it! so easy! and so good! i promise! sorry about the !...i can't help it! oh, and when the frosting is nice and fluffy, gently stir in caramel sauce. i just used the smucker's brand caramel syrup that you get for ice cream. i definitely didn't measure this but just use whatever you feel like. i wasn't happy with how much caramel flavor there was...so i decided to drizzle the caramel over the icing.

finally, sprinkle a tiny bit of kosher salt over the frosting. this is where the salted part comes in. in case you were wondering.

also, if you take a look at the post on our best bites, you will see that they did a super cute thing with soft caramel dipped in chocolate for a garnish. so cute. i did it too. on some of them. but of course, i didn't get any pictures of those. maybe next time.