Salted Caramel Cupcakes
These Salted Caramel Cupcakes are a decadent dessert featuring a moist vanilla base, rich caramel filling, and a creamy caramel frosting. Perfect for indulging in sweet and salty cravings.
Equipment
- 1 cupcake tin with liners
- 1 saucepan for caramel
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Base
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 tsp salt
Caramel Filling
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Caramel Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup caramel sauce
Instructions
Preparation
- Preheat your oven to 350°F and line a cupcake tin with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until 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 into the center comes out clean. Allow to cool completely on a wire rack.
Caramel Filling
- In a saucepan over medium heat, melt the sugar, stirring constantly until it becomes a deep amber color. Add the butter and stir until melted. Slowly add the cream and stir until smooth. Remove from heat and add sea salt. Let it cool slightly.
- Once the cupcakes are cool, use a knife or cupcake corer to remove the centers. Fill each with the caramel sauce.
Caramel Frosting
- In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar and vanilla, then mix in the caramel sauce until smooth.
- Pipe or spread the frosting onto each cupcake. Drizzle with additional caramel sauce and a sprinkle of sea salt for garnish.
Serving and Storage
- Serve the cupcakes at room temperature for the best texture and flavor.
- Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Notes
Pro Tips: Be patient with the caramel to avoid crystallization. Use room temperature ingredients for better texture. Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free version. How to Serve: Serve with coffee or dessert wine for a delightful pairing. Storage & Freshness: Keep cupcakes covered to maintain freshness. Make-Ahead Tips: Prepare caramel sauce a day in advance to save time.