Double Salted Caramel Cupcakes {and thoughts on Happiness}

Easter Double Salted Caramel Cupcakes

For me Easter conjures up happy memories: Easter egg hunts, dark chocolate bunnies (the bigger, the better), purple sashes on giant crosses, Whopper’s Robin’s Eggs, and fancy hats. Yes, fancy hats (thanks, Mom!)!

This year I can add these Double Salted Caramel Cupcakes to that list because they are fabulous! And salted caramel in cupcakes makes me happy.

Actually, come to think of it, ALL salted caramel makes me happy!

Easter Double Salted Caramel Cupcakes Recalling my happy Easter memories lead me to think about other things that make me happy.

Easter Double Salted Caramel Cupcakes

In our High School yearbook there was a page where each senior finished the sentence, “Happiness is…” While some seniors got carried away, I simply said, “Happiness is Chocolate” but I realize now that happiness is so much more than that.

Easter Double Salted Caramel Cupcakes

Happiness is a perfectly prepared piecrust…

Happiness is finding the one person in the World who perfectly complements me, because, when you think about it, how impossible does that seem? Lucky girl…

Happiness is giving of yourself and your talents to others…

Happiness is becoming lost in a good book…

Happiness is having a library with a spiral staircase and towers upon towers of books (you know, like Beauty and the Beast…do I want too much?)…

Fine, Happiness is ANY library!…

Easter Double Salted Caramel Cupcakes

Happiness is being married to a man who can fix anything. Seriously, though, my Husband is like a savant…

Happiness is sinking your hands into homemade bread dough and then watching it bake into a perfect yeasty loaf…

Happiness is an extra hour of sunlight after the longest, coldest Winter EVER

Happiness is growing closer to Christ…

Happiness is seeing someone overcome with pleasure enjoying a dish or dessert I made…

Happiness is finding the perfect word…

Easter Double Salted Caramel Cupcakes

Happiness is Chocolate. Because, let’s be honest, my 17 year old self was on the right track! ;-)

Easter Double Salted Caramel Cupcakes And finally (at least for this short list), Happiness is Salted caramel!

Easter Double Salted Caramel Cupcakes

These Double Salted Caramel Cupcakes have a moist, vanilla base with a salted caramel filling and a swirl of a sweet caramel butter cream frosting. The frosting is light and fluffy and the cake is generously scented with vanilla. I adapted a Copycat Sprinkles Cupcake recipe for the base, so you know it’s going to be divine!

Easter Double Salted Caramel Cupcakes

I had this vision for caramel cupcakes with adorable caramel bird’s nests on top filled with Whopper’s mini Robin’s Eggs. In reality executing on this vision was a Giant Disaster complete with 1st degree burns and a few expletives!

Easter Double Salted Caramel Cupcakes

Fortunately, Hubs came to the rescue! Remember how I said above that my Husband can fix anything? I wasn’t lying. He swooped into the kitchen, declared that my ruined caramel could still make my beautiful bird’s nests just as I imagined, and he created an ingenious collapsible aluminum foil ball that the caramel could be drizzled over and then easily removed when cooled. I kid you not – he thought of these magic collapsable balls shotgun in our tiny, galley kitchen while I nursed my burned hand and wounded pride. {Ok, I was making the nests, but my pride was still wounded….grrr caramel}

Easter Double Salted Caramel Cupcakes

So this post is devoted to Easter, Double Salted Caramel Cupcakes and Happiness.

Easter Double Salted Caramel Cupcakes

What would you say? Happiness is…

Double Salted Caramel Cupcakes {and thoughts on Happiness}

Yield: 24 Cupcakes

Double Salted Caramel Cupcakes {and thoughts on Happiness}

A Salted Caramel lover's dream! A moist vanilla cupcake is filled with the best salted caramel and topped with a rich caramel butter cream frosting! Adorably decorated for Easter!!


    For the Cupcakes:
  • ¾ cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1 ¼ cups sour cream, room temperature
  • 2 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • For the Frosting:
  • 1 cup butter, softened
  • 3 cups confectioner sugar
  • 2 teaspoons cream
  • ½ - 2/3 cups cooled salted caramel
  • The recipe for the Salted Caramel used as the filling and in the frosting can be found here


    For the cupcakes:
  1. Preheat the oven to 350°. Line 2 muffin tins with 24 cupcake liners.
  2. Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.
  3. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time, beating to combine after each addition.
  4. Add vanilla, sour cream and almond extract, beating until just combined.
  5. Reduced the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until just combined. Do not over mix.
  6. Scoop batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
  7. Allow to cool completely before icing.
  8. For the Frosting:
  9. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until combined, then add cream and continue to beat until light and fluffy. Slowly pour caramel into frosting and beat until combined. Taste as you go! Pipe or spread onto your cooled cupcakes.
  10. For the Nests:
  11. My nests were not edible because the caramel was burnt, but I actually quite liked the color contrast.
  12. Create hollow balls of aluminum foil, gathered at one end to form a “handle”. Place a wire cooling rack over a sheet of aluminum foil. Spray balls liberally with cooking spray.
  13. Combine 2 cups sugar and ½ cup water in a large, heavy bottomed sauce pan over medium-high heat, stirring or whisking until sugar dissolves. Cook to a hard crack (310°) over medium-high heat, swirling the pot occasionally then place pot in a large bowl of ice water to stop the cooking process.
  14. Drizzle caramel over aluminum foil balls. Place the balls on the rack using the “handle” to cool. Gently crush aluminum foil and pull out.


Notes: Vanilla cupcake recipe adapted from Layers of Happiness

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Copycat Sprinkles Triple Cinnamon Cupcakes

Copycat Sprinkles Triple Cinnamon Cupcakes

Copycat Sprinkles Vanilla Cupcakes

Sprinkles Copycat Vanilla Cupcakes

German Chocolate Cupcakes

German Chocolate Cupcakes with German Chocolate Ganache Filling

Peanut Butter Stuffed Double Chocolate Banana Cupcakes!

Peanut Butter Stuffed Double Chocolate Banana Cupcakes with Peanut Butter Frosting


Guinness Chocolate Cupcakes with Bailey’s Buttercream

Guinness Chocolate Cupcakes with Bailey's Buttercream and Salted Caramel Filling


    • AmericanCooking22 says

      Lol Thanks for the pin, ChiChi! My husband is amazing even if I am just a touch biased! Writing this post made me smile too!

  1. says

    Loved this post! It sparked the happiness my afternoon haha. That is so funny and brilliant that you said Happiness is chocolate. You definitely were on the right track about chocolate, at a young age. I feel the same way about chocolate…and many of the other things you listed.

    You and your hubs really do sound like a great match! What a clever way to rescue your mishap and manage to turn it into something so cool. Haha it’s not every guy that can do that…some dudes just add more headache to the frustration when something goes wrong.
    Miss Kim @ behgopa recently posted…Love Korean food too much to ever cook in a Korean restaurant – with Kimchi Jjigae and KBBQ being a couple of things that are at the top of my list!My Profile

    • AmericanCooking22 says

      :-D I’m glad I could bring a little pinch of happiness to your day! I knew what I was about at 17! ;-)

      I was planning on boiling sugar and water to a hard crack for the nests but when he suggested just using my burned caramel, I was relieved! Such a good rescue!

    • AmericanCooking22 says

      Thanks, Christin! I feel the same way when I see my foodie blogger friends on FG! Makes me happy!

    • AmericanCooking22 says

      Thanks for the pin, Dorothy!! I’m glad to know I’m not the only one who swoons over caramel!

    • AmericanCooking22 says

      You scared to make something?! I thought I was alone out here!

      You can totally do it! It’s so painless. Promise. Now Swiss Meringue Butter Cream terrifies me!


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