Salted Caramel Cupcakes
These delightful cupcakes combine sweet and salty flavors with a soft base and rich caramel buttercream, perfect for any occasion.
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.
Notes
Ensure butter is at room temperature for the best creaminess. Don't overmix the batter to keep the cupcakes light and fluffy. Experiment with different caramel sauce for unique flavors.