Salted Caramel Cupcakes
Deliciously rich vanilla cupcakes topped with creamy salted caramel frosting, perfectly balancing sweet and salty flavors.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Foundation of the cake.
- 1 tsp baking powder Helps cupcakes rise.
- 0.5 tsp baking soda Adds fluffiness.
- 0.25 tsp salt Balances sweetness.
- 0.5 cups unsalted butter, softened Adds richness.
- 1 cup granulated sugar Sweetens the cupcakes.
- 2 large eggs Adds moisture.
- 1 tsp vanilla extract Enhances flavor.
- 0.5 cups buttermilk Keeps cupcakes moist.
- 0.25 cups milk Adjusts batter consistency.
- 0.25 cups salted caramel sauce Infuses flavor.
For the Frosting
- 0.5 cups unsalted butter, softened Base for frosting.
- 1 cup powdered sugar Sweetens and thickens frosting.
- 0.25 cups salted caramel sauce Enhances flavor.
- 0.5 tsp vanilla extract Adds flavor depth.
- 1 pinch salt Balances sweetness.
- 2 tbsp heavy cream Adds richness.
For Garnish
- Extra salted caramel sauce For drizzle on top.
- Coarse sea salt Enhances flavor.
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, beating well after each addition, then stir in the vanilla extract.
- Combine the dry ingredients to the wet ingredients in three parts, alternating with buttermilk and milk.
- Fold in the salted caramel sauce until just mixed.
Baking
- Divide the batter 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 five minutes, then transfer to a wire rack.
Frosting
- Beat softened butter, powdered sugar, salted caramel sauce, vanilla extract, and a pinch of salt until smooth.
- Gradually add heavy cream until the frosting reaches a fluffy consistency.
- Once cooled, pipe or spread the frosting on each cupcake. Drizzle with extra caramel and sprinkle with sea salt.
Notes
Ensure butter is at room temperature for easier creaming. Consider using homemade salted caramel sauce for an intense flavor.