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Salted Caramel Cupcakes

Deliciously moist cupcakes infused with the rich flavor of salted caramel, topped with a creamy caramel frosting for a delightful treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 1/2 cups all-purpose flour The foundation of our cupcakes, providing a soft, fluffy crumb.
  • 1 tsp baking powder A key leavening agent ensuring lightness.
  • 1/2 tsp baking soda Complementing the baking powder for that perfect rise.
  • 1/4 tsp salt Enhancing the sweetness and balancing flavors.
  • 1/2 cup unsalted butter, softened Giving richness and a creamy texture to the batter.
  • 1 cup granulated sugar Adding sweetness and moisture.
  • 2 large eggs Binding the ingredients and contributing to the lovely texture.
  • 1 tsp vanilla extract A must-have for its aromatic warmth.
  • 1/2 cup buttermilk Keeping the cupcakes moist and tender.
  • 1/4 cup milk Ensuring the right consistency in the batter.
  • 1/4 cup salted caramel sauce Infusing the cupcakes with that irresistible caramel flavor.
Frosting Ingredients
  • 1/2 cup unsalted butter, softened Creating a buttercream that’s rich and smooth.
  • 1 cup powdered sugar Sweetening the frosting while achieving a velvety texture.
  • 1/4 cup salted caramel sauce Enhancing the depth of flavor in the frosting.
  • 1/2 tsp vanilla extract Adding a touch of warmth.
  • a pinch salt Just enough to amplify the sweetness of the frosting.
  • 2 tbsp heavy cream To achieve the right creamy consistency.
  • extra salted caramel sauce For that drizzled perfection.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Gradually add the dry mixture to the wet ingredients in three parts, alternating with the buttermilk and milk. Start and end with the dry mixture. Fold in the salted caramel sauce until just mixed.
Baking
  1. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
  1. While the cupcakes cool, in a mixing bowl, beat the softened butter, powdered sugar, salted caramel sauce, vanilla extract, and salt until smooth and creamy.
  2. Add heavy cream as needed for a fluffy consistency.
  3. Once fully cooled, pipe or spread the caramel frosting generously onto each cupcake.
  4. Drizzle with additional salted caramel sauce and garnish with a sprinkle of coarse sea salt.

Notes

Ensure your butter is at room temperature for easier mixing and a smoother batter. Don’t overmix the batter after adding the salted caramel sauce. Use a piping bag to frost your cupcakes for a professional appearance. Experiment with different types of caramel sauces to find your perfect match. Adding a layer of crushed nuts on top can provide a delightful crunch and additional flavor.