Salted Caramel Cupcakes Recipe
Ingredients
For the cupcakes:
1 ¾ cups (220g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
For the salted caramel filling:
½ cup (120ml) heavy cream
1 cup (200g) granulated sugar
¼ cup (60ml) water
3 tbsp unsalted butter
1 tsp sea salt
For the caramel buttercream:
1 cup (230g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (120ml) caramel sauce (store-bought or homemade)
½ tsp sea salt
For garnish:
Extra caramel sauce for drizzling
Sea salt flakes (optional)
Instructions
Make the cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and milk, mixing until just combined.
Fill liners ¾ full and bake for 18-20 minutes. Cool completely.
Prepare the salted caramel filling:
Heat sugar and water in a saucepan over medium heat until amber-colored (avoid stirring).
Remove from heat, carefully add heavy cream, and whisk until smooth.
Stir in butter and salt. Let cool slightly before filling cupcakes.
Make the caramel buttercream:
Beat butter until creamy. Gradually add powdered sugar, then mix in caramel sauce and salt.
Assemble the cupcakes:
Use a small knife or cupcake corer to remove the center of each cupcake. Fill with salted caramel.
Pipe buttercream on top and drizzle with extra caramel sauce.
Serve & enjoy! 😍