Salted Caramel Cupcakes
Salted Caramel Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon flaky sea salt
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Garnish
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with 4 paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon of salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 3 min
- 6
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min
- 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
⏱️ 20 min•🌡️ 350
- 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
⏱️ 5 min
- 9
While cupcakes cool, prepare the salted caramel sauce. In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and bring to a boil. Cook until the syrup turns a deep amber color (about 8-10 minutes).
⏱️ 10 min
- 10
Carefully remove the caramel from the heat. Slowly and carefully pour in the warmed heavy cream while whisking constantly (it will bubble up vigorously). Stir in the 4 tablespoons of unsalted butter pieces and 1/2 teaspoon of flaky sea salt until smooth. Let the caramel cool slightly, then transfer to a heatproof jar or bowl. It will thicken as it cools.
⏱️ 5 min
- 11
Prepare the vanilla buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium-high. Add the heavy cream, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Beat on high speed for 3-5 minutes until light, fluffy, and smooth.
⏱️ 8 min
- 12
Once cupcakes are completely cool, use a cupcake corer or a small knife to carefully remove a small cone from the center of each cupcake. Reserve the tops if desired.
⏱️ 5 min
- 13
Fill the cored center of each cupcake with about 1 teaspoon of the cooled salted caramel sauce, then top with a dollop of vanilla buttercream frosting.
⏱️ 5 min
- 14
Transfer the remaining vanilla buttercream frosting to a piping bag fitted with your desired tip (a large star tip works well). Pipe a generous swirl of frosting on top of each cupcake.
⏱️ 5 min
- 15
Liberally drizzle the remaining salted caramel sauce over the frosting, allowing it to drip down the sides. Finish by sprinkling a pinch of flaky sea salt over each cupcake.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon flaky sea salt
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Garnish
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with 4 paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon of salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 3 min - 6
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
⏱️ 20 min•🌡️ 350 - 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
⏱️ 5 min - 9
While cupcakes cool, prepare the salted caramel sauce. In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and bring to a boil. Cook until the syrup turns a deep amber color (about 8-10 minutes).
⏱️ 10 min - 10
Carefully remove the caramel from the heat. Slowly and carefully pour in the warmed heavy cream while whisking constantly (it will bubble up vigorously). Stir in the 4 tablespoons of unsalted butter pieces and 1/2 teaspoon of flaky sea salt until smooth. Let the caramel cool slightly, then transfer to a heatproof jar or bowl. It will thicken as it cools.
⏱️ 5 min - 11
Prepare the vanilla buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium-high. Add the heavy cream, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Beat on high speed for 3-5 minutes until light, fluffy, and smooth.
⏱️ 8 min - 12
Once cupcakes are completely cool, use a cupcake corer or a small knife to carefully remove a small cone from the center of each cupcake. Reserve the tops if desired.
⏱️ 5 min - 13
Fill the cored center of each cupcake with about 1 teaspoon of the cooled salted caramel sauce, then top with a dollop of vanilla buttercream frosting.
⏱️ 5 min - 14
Transfer the remaining vanilla buttercream frosting to a piping bag fitted with your desired tip (a large star tip works well). Pipe a generous swirl of frosting on top of each cupcake.
⏱️ 5 min - 15
Liberally drizzle the remaining salted caramel sauce over the frosting, allowing it to drip down the sides. Finish by sprinkling a pinch of flaky sea salt over each cupcake.
⏱️ 3 min