Salted Caramel Cupcakes with Caramel Buttercream Frosting Recipe


You'll love these Salted Caramel Cupcakes with Caramel Buttercream Frosting ~ what's not to love?

Ingredients

Cupcakes
1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
1 1/4 c. granulated sugar
3/4 c. dark brown sugar
1 T. canola oil
4 eggs
1 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

Caramel Buttercream Frosting
1/2 c. (1 stick) butter, softened
3 oz. cream cheese, softened
2 tsp. vanilla extract
1 lb. confectioners' sugar
4 T. milk, divided
15 caramel candies, unwrapped (I used Kraft caramels)
Additional sliced caramels (for garnish)
Sea salt

Directions

Cupcakes
  1. Line 24 muffin cups with paper cupcake liners. Set aside.
  2. Using an electric mixer, cream together butter, cream cheese, sugar, brown sugar, and oil until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla, baking powder, baking soda, and salt; mix until well combined.
  3. Visit Salted Caramel Cupcakes with Caramel Buttercream Frosting @ thekitchenismyplayground.com for full directions.

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