Salted Caramel Cupcakes
Delicious cupcakes featuring a moist cake topped with rich, buttery frosting and drizzled with salted caramel for a delightful sweet and salty treat.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Base of the cupcakes providing fluffy texture.
- 1 tsp baking powder Helps cupcakes rise.
- 0.5 tsp baking soda Further leavening agent.
- 0.25 tsp salt Enhances flavor and balances sweetness.
- 0.5 cups unsalted butter, softened Provides richness and moist texture.
- 1 cups granulated sugar Adds sweetness.
- 2 large eggs Binds ingredients together.
- 1 tsp vanilla extract Adds warmth to the flavor.
- 0.5 cups buttermilk Ensures moisture.
- 0.25 cups milk Contributes to tenderness.
- 0.25 cups salted caramel sauce Adds caramel flavor to the batter.
Frosting Ingredients
- 0.5 cups unsalted butter, softened Base for the frosting.
- 1 cups powdered sugar Sweetens the frosting.
- 0.25 cups salted caramel sauce Incorporated into the frosting.
- 0.5 tsp vanilla extract Flavor enhancer.
- 1 pinch salt Balances sweetness.
- 2 tbsp heavy cream Adjusts frosting consistency.
Garnish
- to taste extra salted caramel sauce For drizzling.
- to taste coarse sea salt For sprinkling.
Instructions
Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk and milk, starting and ending with dry ingredients.
- Fold in the salted caramel sauce until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
Prepare the Frosting
- Beat the softened butter, powdered sugar, salted caramel sauce, vanilla extract, and salt until smooth and creamy.
- Adjust the consistency with heavy cream as needed.
Frost the Cupcakes
- Once the cupcakes have cooled completely, frost them generously with the caramel frosting.
- Drizzle additional salted caramel sauce and sprinkle with coarse sea salt.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing the batter for perfectly risen cupcakes. For a richer flavor, consider making your homemade salted caramel sauce.