If you're a fan of the sweet and salty combination, salted caramel cupcakes are about to become your new favorite dessert. These indulgent treats feature moist, fluffy cupcakes topped with creamy salted caramel frosting and a delightful drizzle of homemade caramel sauce. They’re perfect for special occasions or simply treating yourself. Follow this easy recipe to whip up a batch of these divine cupcakes.
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Ingredients
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the Salted Caramel Frosting:
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- ½ teaspoon sea salt
For the Homemade Caramel Sauce (optional):
- 1 cup sugar
- ½ cup heavy cream
- 6 tablespoons unsalted butter (cut into cubes)
- ½ teaspoon sea salt
Optional Toppings:
- Flaky sea salt
- Caramel candies
Instructions
Step 1: Make the Caramel Sauce
If you’re making the caramel sauce from scratch, start with this step so it has time to cool completely.
- Heat 1 cup sugar in a medium saucepan over medium heat. Stir constantly with a wooden spoon or silicone spatula until the sugar melts and turns amber in color. Be patient—this requires about 5–7 minutes.
- Slowly stir in the butter (be careful of splatters). Once the butter is fully melted, gradually add the heavy cream while continuing to stir.
- Remove from heat and add sea salt. Stir until combined and set aside to cool at room temperature.
Step 2: Bake the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix).
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
Step 3: Prepare the Salted Caramel Frosting
- Beat the softened butter in a large mixing bowl with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating continuously on low speed.
- Mix in the caramel sauce and sea salt, then increase the mixer speed to high and beat until light and fluffy.
Step 4: Assemble the Cupcakes
- Use a piping bag fitted with your favorite piping tip to frost the cooled cupcakes with the salted caramel frosting. (If you don't have a piping bag, spoon the frosting on top and swirl with a knife.)
- Drizzle each cupcake with the caramel sauce.
- Optional: Sprinkle with a pinch of flaky sea salt or top with a caramel candy for an extra touch.
Tips for Success
- Room Temperature Ingredients: For the batter and frosting, ensure your butter, eggs, and buttermilk are at room temperature. This will help everything mix smoothly.
- Avoid Overmixing: Stir the cupcake batter just until all ingredients are combined—overmixing can result in dense cupcakes.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Why You’ll Love These Salted Caramel Cupcakes
- The Balance of Flavors: The combination of sweet caramel and a sprinkle of salt makes every bite a flavor-packed experience.
- Perfect Texture: Soft, fluffy cupcakes paired with creamy frosting create an irresistible texture contrast.
- Simple Yet Elegant: While easy enough for beginners, these cupcakes will impress guests at any gathering.
Make a batch today and indulge a little—you deserve it! Share your creations on Instagram with #SaltedCaramelCupcakes, and don’t forget to tag us. Happy baking!
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