Salted Caramel Cupcake

I’ve been searching for the perfect salted caramel recipe as the one I had been using was way too temperamental. This one is very tasty and very easy to make! It also makes the perfect dome.
The buttercream recipe is from Georgetown Cupcake.

*****I cannot remember where I got this recipe from. Unfortunately, I didn’t write down who it was from otherwise I would give proper credit.*****


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, room temperature
  • 1 cup + 2 TBSP packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla
  • 1/2 cup + 2 TBSP buttermilk
  • Frosting:

  • 2 sticks butter
  • 4 cups powdered sugar, sifted
  • 1 tsp milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup dulce de leche (you can buy it or make your own). **I buy the Nestle brand** I haven’t been able to find it at every store, but it is sold at Super Wal-Mart.**


  1. Preheat oven to 400. Combine flour, baking powder, and salt. Cream butter and brown sugar on medium-high speed until light and fluffy. Add eggs, one at a time; mix after each addition. Add vanilla. Alternating, add flour in 3 parts and buttermilk in 2 parts. Beat until just combined, scraping the bowl as needed. Fill liners 3/4 full. Bake at 400 for 5 minutes. Turn down oven temp to 325 for about 15-17 minutes.
    Beat butter until light and smooth. Add powdered sugar and beat until well combined. Add vanilla, milk, and salt. Beat until well combined and light and fluffy. Beat in dulce de leche.
    I also fill my cupcakes with the dulce de leche.

Comments (4)


I made this last night. It is awesome!! It makes a REALLY moist cake and the flavor really is good! I followed the directions to a T and forthe bake time, after baking at 5 min @ 400, I then turned the oven down and baked for 13 more minutes. Everything turned out great!


Ive made this a few times, but for some bizarre reason, this time a bunch were hollow in the middle! Has anyone else had this happen?


This sounds very tasty and I can't wait to try. At the risk of sounding like a total knob, I need to ask if this is a frosting that stands up to decorating with, or if it is best left to just cover the cupcakes with and enjoy the taste alone...sorry, just not sure! And also, can it be left at room temp at all? If so, how long..I ask because it has milk. Thanks!