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Salted Caramel Cupcakes


Rate this recipe 2.8/5 (71 Votes)


  • For the cupcakes
  • 2 cup Bourbon Smoked Sugar
  • 2 1/4 cup all-purpose flour
  • 1 cup unsweetened cocoa
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 cup unsalted butter
  • 2 eggs
  • 2 tsp Bourbon Vanilla Extract
  • 2 cups cold coffee
  • For the filling
  • 20-30 caramels
  • 2-3 TBS milk
  • 2 TBS Bourbon Smoked Salt
  • For the icing
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 cup cocoa
  • 2 tsp Bourbon Vanilla Extract
  • 3-5 TBS milk
  • Bourbon Smoked Salt
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Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Average budget


Step 1

Pre-heat oven to 350. Line 24 cupcake tins with liners. For the cupcakes, whisk the dry ingredients together in a medium sized bowl. In a separate large bowl, whisk together all of the wet ingredients. In three additions, add the dry ingredients into the wet. With an electric mixer, beat for 1-2 minutes. Bake at 350 for 20 minutes.

Step 2

In a large sauce pan, melt all of the caramels and milk. Add in Bourbon Smoked Salt. Set aside.

Step 3

For the icing, whip the softened butter and vanilla until it is fluffy. Gradually add in powdered sugar and cocoa. If the icing is too thick, gradually add milk.

Step 4

When the cupcakes are cool, cut a hole into the top of each cupcake and dollop a 1-1/2 tsp of the caramel filling. Top with icing and sprinkle with salt.


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