Salted Caramel Cupcakes
Salted Caramel Cupcakes
Introduction
Salted Caramel Cupcakes are a delightful combination of sweet and salty flavors that make every bite unforgettable. With a soft and fluffy base, topped with rich caramel buttercream, these cupcakes are perfect for celebrations or just a treat for yourself. Whether you are an experienced baker or just starting out, this recipe will guide you through creating these delicious cupcakes from scratch.
Why Make This Recipe
These Salted Caramel Cupcakes are not only delicious but also versatile for various occasions. They are great for birthday parties, holidays, or just a cozy afternoon tea. The sweetness of the caramel paired with a hint of flaky sea salt makes them irresistible. Plus, baking cupcakes is a fun activity that you can enjoy with family and friends. Sharing these cupcakes will surely impress anyone with your baking skills!
How to Make Salted Caramel Cupcakes
Making Salted Caramel Cupcakes is simpler than you might think. Just follow the steps below, and you will have a batch of delightful treats ready to enjoy.
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1 cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar
- 1/2 cup caramel sauce (for buttercream)
- 1-2 tbsp heavy cream (as needed)
- 1 tsp flaky sea salt
Directions
- First, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract. Alternate mixing in the dry ingredients and the milk until everything is just combined. Finally, fold in the caramel sauce gently.
- Divide the batter evenly into the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- For the buttercream, beat the softened butter until it’s smooth. Gradually add the powdered sugar, then mix in the caramel sauce and a pinch of salt. If the mixture is too thick, add heavy cream as needed to reach your desired consistency.
- Once the cupcakes are cool, pipe the buttercream on top. Drizzle with extra caramel sauce and sprinkle flaky sea salt on top.
How to Serve Salted Caramel Cupcakes
Serve these cupcakes at room temperature for the best flavor. They are perfect for parties or as a special treat at home. You can also serve them with a scoop of vanilla ice cream for an extra indulgent dessert.
How to Store Salted Caramel Cupcakes
If you have leftovers, store the cupcakes in an airtight container at room temperature for up to three days. If you need to store them for a longer time, keep them in the fridge for up to a week. For the best taste, allow them to come back to room temperature before serving.
Tips to Make Salted Caramel Cupcakes
- Make sure your butter is at room temperature for the best creaminess in both the cupcake batter and buttercream.
- Don’t overmix the batter. Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Experiment with different types of caramel sauce for unique flavors.
Variation
For a change, you can add chocolate chips to the batter or top the cupcakes with chocolate ganache instead of caramel. This will give a fun twist to your cupcakes and cater to chocolate lovers!
FAQs
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance. Just keep them in an airtight container and frost them on the day you plan to serve.
Q: How can I make the cupcakes more caramel-flavored?
A: To enhance the caramel flavor, you can increase the amount of caramel sauce in both the batter and buttercream.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze the baked and cooled cupcakes without frosting. Wrap them tightly in plastic wrap and then place them in an airtight container. They can be frozen for up to three months. Let them thaw before frosting.
With this guide, you are now ready to create these delightful Salted Caramel Cupcakes. Enjoy your baking and the sweet results!
Salted Caramel Cupcakes
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup caramel sauce (plus extra for drizzling)
For the Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup caramel sauce (for buttercream)
- 1-2 tbsp heavy cream (as needed) Add as needed for desired consistency
- 1 tsp flaky sea salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternate mixing in the dry ingredients and the milk until everything is just combined.
- Fold in the caramel sauce gently.
- Divide the batter evenly into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely.
Buttercream Preparation
- Beat the softened butter until smooth.
- Gradually add the powdered sugar, then mix in the caramel sauce and a pinch of salt.
- If the mixture is too thick, add heavy cream as needed to reach your desired consistency.
Assembly
- Once the cupcakes are cool, pipe the buttercream on top.
- Drizzle with extra caramel sauce and sprinkle flaky sea salt on top.
