Salted Caramel Cupcakes
Deliciously soft and fluffy cupcakes infused with rich salted caramel flavors, perfect for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Ensuring a light, fluffy texture
- 1 tsp baking powder For the perfect rise
- 0.5 tsp baking soda To give that tender crumb
- 0.25 tsp salt Enhancing all the flavors
- 0.5 cups unsalted butter, softened Adding richness to the batter
- 1 cups granulated sugar For sweetness
- 2 large eggs Providing moisture and structure
- 1 tsp vanilla extract Creating warmth and depth of flavor
- 0.5 cups buttermilk Making the cupcakes extra moist
- 0.25 cups milk For added creaminess
- 0.25 cups salted caramel sauce Infusing the cupcakes with luxurious flavor
For the Frosting
- 0.5 cups unsalted butter, softened For a smooth, creamy frosting
- 1 cups powdered sugar Adding sweetness and structure
- 0.25 cups salted caramel sauce (for frosting) Enhancing the caramel flavor
- 0.5 tsp vanilla extract (for frosting) To round out the flavors
- 1 pinch salt (for frosting) Balancing the sweetness
- 2 tbsp heavy cream (for frosting) To achieve the perfect consistency
- Extra salted caramel sauce For garnish
- Coarse sea salt For garnish, adding an appealing crunch
Instructions
Preparation
- 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 all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients into the wet ingredients in three batches, alternating with the buttermilk and milk.
- Add the salted caramel sauce and gently mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
- In a mixing bowl, beat together the softened butter, powdered sugar, salted caramel sauce, vanilla extract, and a pinch of salt until smooth.
- Add heavy cream as needed to achieve a light, spreadable consistency.
- Once cupcakes are cool, pipe or spread the frosting onto each cupcake.
- Drizzle with additional salted caramel sauce and garnish with coarse sea salt.
Notes
Ensure butter is at room temperature for smooth mixing. Try incorporating espresso powder for extra flavor. Use a piping bag for swirled frosting designs. Pre-made salted caramel sauce can save time. Optionally, add chocolate chips or nuts to the batter.