Caramel Cupcakes


I love this cupcake paired with my Salted Caramel Frosting recipe. If you love the sweet and salty combo then you should try it. The cupcakes come out great evertime!!!


  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk


  1. Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes (Mine were done at 18 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Comments (12)


I have used both 2% and whole milk before. I don't think it makes that big of a difference!!! The bananas is a great way to replace the eggs, thanks for posting!!


So I tried these this week for a bridal shower for my niece. They totally flopped, but tasted wonderful. I think my butter was to soft to start with. So I made cake pops, with the caramel frosting. They are to die for. Love them!


You can use either milk. I usually use whole for this recipe. The taste of this cupcake is good, but I don't like this recipe! You have to fill the liners just right otherwise they bubble over the sides. They don't rise either, and if you're not careful the center will cave. This recipe is super temperamental. Personally, I'm searching for a recipe that has a great taste but is less "fussy".


I made these tonight and my family and I loved them!! Delicious!! Will definately make again. I did have the same problem with them doming nicely and then caving in slightly, but the frosting covered that and they were sinfully delicious in my opinion!


Made these today as they sound wonderful. They were a total flop - followed the recipe exactly and they didn't rise in the middle - either that or they sank just before I pulled them out of the oven. The taste was great and the frosting sounds good - I am so disappointed. Sounds like sinking in the middle or not rising right has been a problem with others - does anyone have any idea on how to remedy this? Thanks


I haven't tried this recipe but would like to suggest trying the "reverse creaming method" to avoid the sinking problem. There are several posts in the forum discussing the reverse creaming method.


I made these for the second time today. First time I made these they sank in the middle although everyone still liked them. Today when I made these I only let my ingredients that needed to be at room temp set out for 1 hour. Also I did not over mix. The other thing I did different this time around was I used cake flower. No sinking this time and as the first time around they tasted fantastic. I also doubled the recipe today and was able to get 24 regular size cupcakes as well as 24 mini cupcakes out of doubling the recipe. My favorite cupcake recipe thus far.

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