Description
Delight in these rich and moist Salted Caramel Cupcakes featuring a tender vanilla cupcake base topped with a luscious caramel buttercream and a drizzle of homemade salted caramel sauce. Perfectly balanced sweet and salty flavors make these cupcakes an irresistible dessert for any occasion.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cubed)
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
Caramel Buttercream:
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1/3 cup salted caramel sauce (cooled)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps incorporate air and results in a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition for uniformity. Then, add the vanilla extract to enhance flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full for proper rise.
- Bake: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool completely in the tin before transferring to a wire rack to cool fully, ensuring the frosting doesn’t melt upon application.
- Make Salted Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a smooth amber color. Remove from heat, add the cubed unsalted butter and stir until melted. Slowly pour in the heavy cream while stirring continuously until the sauce is smooth. Stir in the sea salt and let cool completely.
- Prepare Caramel Buttercream: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in the cooled salted caramel sauce and beat until light and fluffy, perfect for spreading or piping.
- Frost Cupcakes: Once cupcakes are completely cooled, frost them generously with the caramel buttercream using a spatula or piping bag.
- Garnish: Drizzle extra salted caramel sauce over the frosted cupcakes and finish with a pinch of flaky sea salt for an extra burst of flavor, if desired.
Notes
- Prepare the salted caramel sauce ahead of time to allow it to cool fully for best frosting consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate to extend freshness.
