Description
Delight in these irresistibly moist Salted Caramel Cupcakes, featuring a rich batter infused with salted caramel sauce and topped with a luscious caramel frosting. Perfectly balanced between sweet and salty, these cupcakes make an ideal dessert for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup salted caramel sauce (plus extra for filling and drizzling)
Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup salted caramel sauce
- 1/2 teaspoon sea salt (optional, for a stronger salted flavor)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition for proper emulsification, then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, to maintain batter consistency without overmixing.
- Mix in Salted Caramel: Stir in 1/2 cup of salted caramel sauce until fully incorporated to infuse the batter with rich, sweet, and salty flavor.
- Fill and Bake: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean, ensuring they are perfectly cooked.
- Cool Cupcakes: Remove from oven and let cupcakes cool completely before frosting to prevent melting.
- Make Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition, then blend in caramel sauce and sea salt. Continue beating until light and fluffy for an airy texture.
- Fill Cupcakes: Use a small knife or cupcake corer to remove a portion from the center of each cupcake and fill the cavity with salted caramel sauce for a delightful surprise filling.
- Frost and Decorate: Pipe the caramel frosting on top of each cupcake, drizzle with extra salted caramel sauce, and optionally sprinkle with flaky sea salt to enhance the salty sweetness.
Notes
- Cupcakes can be made a day ahead and stored in an airtight container to maintain freshness.
- Use either store-bought or homemade caramel sauce for convenience or a personal touch.
- For extra texture and flavor, top cupcakes with toffee bits or crushed pretzels.
