Description
Indulge in these decadent Salted Caramel Cupcakes, featuring moist vanilla cupcakes filled with homemade caramel and topped with a luscious salted caramel buttercream.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
For the caramel filling:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the salted caramel buttercream:
- 1/2 cup unsalted butter (softened)
- 1/4 cup prepared caramel (from above, cooled)
- 1/4 teaspoon sea salt
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
Instructions
- Preheat oven and prepare cupcake batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, then mix in sour cream and milk. Gradually add dry ingredients and mix until just combined. Divide batter into cupcake liners.
- Bake cupcakes: Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Make caramel: Cook sugar and water in a saucepan until amber. Whisk in butter, then cream. Stir in sea salt and let cool.
- Prepare buttercream: Beat butter until smooth. Add cooled caramel and salt, then mix in powdered sugar. Adjust consistency with cream.
- Fill and frost cupcakes: Hollow out centers of cooled cupcakes, fill with caramel, and top with buttercream. Drizzle with more caramel and sea salt.
Notes
- Cupcakes can be made a day ahead and stored airtight. Refrigerate if using fresh cream.
- For extra flavor, double the caramel and use for drizzling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 39g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
