Salted Caramel Cupcakes
🧁 Vanilla Cupcake Base
Ingredients:
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup (120ml) whole milk
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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, starting and ending with dry.
Fill liners 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
🍯 Salted Caramel Filling
Ingredients:
1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, room temp
1/2 cup (120ml) heavy cream
1 tsp sea salt
Instructions:
In a medium saucepan, melt sugar over medium heat until amber-colored.
Stir in butter until melted.
Slowly pour in cream (it’ll bubble!), stirring constantly.
Stir in sea salt.
Let cool, then fill cupcakes by cutting a hole in the center and spooning caramel inside.
🍦 Salted Caramel Buttercream
Ingredients:
1 cup (230g) unsalted butter, room temp
3 cups (360g) powdered sugar
1/2 cup salted caramel sauce (leftover from above)
1–2 tbsp heavy cream (if needed)
Instructions:
Beat butter until creamy.
Gradually add powdered sugar.
Beat in caramel sauce.
Add cream if needed for piping consistency.
Pipe onto cooled cupcakes.
🍬 Final Touch
Drizzle extra salted caramel over the frosting.
Sprinkle with a pinch of flaky sea salt if desired.