Salted Caramel Cupcakes
Indulge in these soft and moist cupcakes topped with buttery frosting and a luscious salted caramel drizzle for a delightful flavor experience.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Perfect for a light and tender crumb
- 1 tsp baking powder Providing the right lift
- 0.5 tsp baking soda Adding to the fluffiness
- 0.25 tsp salt Enhancing the flavors beautifully
- 0.5 cups unsalted butter, softened Creating a rich flavor
- 1 cup granulated sugar Adding sweetness
- 2 large eggs For moisture and richness
- 1 tsp vanilla extract Infusing the cupcakes with warmth
- 0.5 cups buttermilk Keeping the batter moist
- 0.25 cups milk Balancing the consistency
- 0.25 cups salted caramel sauce Folding in the caramel goodness
For the Frosting
- 0.5 cups unsalted butter, softened For creaminess
- 1 cup powdered sugar Making it silky
- 0.25 cups salted caramel sauce For that signature taste
- 0.5 tsp vanilla extract Enhancing the flavors
- 1 pinch salt Intensifying the caramel
- 2 tbsp heavy cream Ensuring a perfect texture
- to taste extra salted caramel sauce For garnish
- to taste coarse sea salt Adding a finishing touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). 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, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, ensuring each is well incorporated, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and milk.
- Fold in the salted caramel sauce until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
- Beat the softened butter with powdered sugar, salted caramel sauce, vanilla extract, and salt until smooth and creamy.
- Add in heavy cream as needed to achieve a fluffy, spreadable consistency.
Assembly
- Once the cupcakes are fully cooled, pipe or spread the caramel frosting onto each cupcake.
- Drizzle with additional salted caramel sauce and garnish with a sprinkle of coarse sea salt.
Notes
Ensure butter is at room temperature for the right consistency. Store cupcakes in an airtight container for freshness. For a healthier twist, substitute some flour for whole wheat flour.