I have a new love.
And it’s not Truvia.  (Though that commercial kills me every time!  Pay special attention to the look on the face of the guy carrying the coffee.)
No.  Sadly, it is not honestly sweet.  It is detrimentally sweet.
And it is my new favorite food, I think.
Not favorite dessert, people.  Favorite food.
You may remember, I tried the Caramel Apple cupcakes a little while ago, and the icing was a major fail.  Not good at all.
But then someone suggested I try a Salted Caramel Buttercream instead.
That was the best suggestion EVER!  (Thank you, Sarah Herr!)
I really have nothing further to say other than, “Go and make these ASAP!”


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For the Apple Cupcake (recipe from Rachael Ray):


  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 rome apples (about 1 pound), peeled and shredded

Shred the apple instead of chopping it for even distribution in the batter and to keep the cupcakes moist.


  1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
  2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

For the Salted Caramel Buttercream (recipe found here):


  • 1/4 cup sugar
  • 2 Tbsp. water
  • 1/4 cup heavy cream
  • 1 tsp. vanilla
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 2 cups powdered sugar


    1.  Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 5 to 7 minutes. 

    2.  Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.)  Set aside until cool to the touch, about 25 minutes.

    3.  Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.  Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).

    **Note** I sprinkled a pinch of coarse salt on top of the cupcakes once they were frosted…I felt they needed a tad more salt to be considered Salted Caramel…