Salted Caramel Cupcakes


It’s my coworker’s birthday tomorrow, and he never really eats desserts because he’s allergic to everything. Specifically, he’s allergic to eggs, nuts, and shellfish. I know what you’re thinking – how does one make cupcakes without shellfish?!

Thankfully he’s fine with dairy, so this wasn’t really too challenging. That said, finding flavours he likes was a little more difficult. As a byproduct of being allergic to everything, he’s never really developed much of a sweet tooth. I harassed him until he confessed that he doesn’t mind salted caramel, and I ran with that. I wanted to make these a little fancier, but I’ve been too sick to function all weekend – such a fitting end to 2016 – so I stuck to simple. 




  • 1 cup milk
  • 1 tbsp. apple cider vinegar
  • 192 g (1-¾ cups) cake flour
  • 200 g brown sugar *
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 83 g (3/8 cup) oil
  • 40 g (2 tbsp.) apple sauce
  • 30 g (2 tbsp.) vanilla
  • 1 tbsp. molasses*


  1. Preheat oven to 350F. Line cupcake tins with ~15 liners
  2. MIx together milk and vinegar. Set aside. 
  3. Whisk together flour, sugar, baking powder, baking soda, and salt
  4. Add oil, apple sauce, vanilla, and molasses together into milk mixture. Mix well. 
  5. Combine wet and dry ingredients. Don’t overmix.
  6. Fill liners ~2/3 high. Bake for 12 – 18 minutes or until toothpick comes out clean, depending on liner size.


* I tried subbing brown sugar instead of white sugar and adding some molasses to my usual go-to vanilla cupcake recipe. It did not work perfectly, as the middles sunk a little. I have made these several times at this temperature, so I think it’s a too much moisture thing. I’ll try adjust that next time. 

SALTED CARAMEL ICING (from Sprinklebakes)


  • 60 g whipping cream
  • 1 tsp. vanilla 
  • 50 g (¼ cup) granulated sugar
  • 30 g (2 tbsp.) water
  • 1 cup salted butter
  • 1.5 cups icing sugar
  • pinch of salt
  • 2 tsp. cream (optional)


  1. Mix together whipping cream and vanilla. In a microwave, heat up slightly.
  2. Put sugar and water in a light bottomed saucepan, and put on medium-high heat. Do NOT stir – shake the pan around gently as needed. 
  3. When the mixture turns to a deep amber colour, remove immediately from heat. In a very thin stream pour the cream mixture into the sugar mixture while stirring rapidly. 
  4. Adding the cream will cause the caramel to bubble and try to harden, but just keep stirring. 
  5. Let the caramel cool for 20 minutes. 
  6. In a stand mixer, cream the butter and icing sugar.  
  7. When the butter is creamed, add in the (cooled) caramel and salt and mix well. Add cream/milk or icing sugar as needed to get the desired texture.  


I made the caramel first, then made the cupcakes, by which time the caramel had cooled enough to make the icing. 

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