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Salted Caramel Cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12
Equipment:
Muffin tin
mixing bowls
electric mixer
measuring cups
measuring spoons
cooling rack
piping bag
Cuisine Type: American
Salted Caramel Cupcakes are a delightful treat that combines the rich, buttery flavor of caramel with the lightness of a fluffy cupcake. These cupcakes feature a moist vanilla base, topped with a creamy salted caramel frosting that’s both sweet and savory. The contrast of flavors makes them perfect for any occasion, from birthday parties to casual gatherings, ensuring that they’ll be a hit with both children and adults alike.
What makes these cupcakes truly special is the addition of homemade salted caramel sauce, which adds a depth of flavor that store-bought versions simply can’t match. The process of making the caramel is straightforward, and the end result is a decadent, mouthwatering topping that elevates the cupcakes to a whole new level. Enjoy these treats with a cup of coffee or tea for a delightful afternoon snack.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup homemade or store-bought salted caramel sauce
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- Sea salt (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will help prevent the cupcakes from sticking and make cleanup easier.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process typically takes about 3-4 minutes, ensuring your cupcakes are light in texture.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will create a smooth batter that incorporates air for fluffy cupcakes.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix, as this could make the cupcakes dense.
- Fill each cupcake liner about two-thirds full with the batter, and bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow them to cool in the pan for a few minutes before transferring to a cooling rack to cool completely.
- While the cupcakes are cooling, prepare the salted caramel frosting by beating the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and beat until combined, then mix in the heavy cream and ½ cup of the salted caramel sauce. Beat until fluffy and smooth.
- Once the cupcakes are completely cool, use a piping bag to frost each cupcake with the salted caramel frosting. Drizzle additional salted caramel sauce on top and finish with a sprinkle of sea salt for that perfect sweet and salty contrast.
Extra Tips:
For an extra touch of flavor, consider adding a teaspoon of espresso powder to the cupcake batter to enhance the caramel taste. If you have leftover salted caramel sauce, store it in the refrigerator for up to two weeks and use it as a topping for ice cream or pancakes. These cupcakes can also be frozen for up to three months; just frost them after thawing for the best texture.
Enjoy your baking adventure!