Salted Caramel Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
For the Caramel Filling:
½ cup granulated sugar
3 tbsp unsalted butter
¼ cup heavy cream
¼ tsp sea salt
For the Caramel Buttercream:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
¼ cup caramel sauce (from filling)
½ tsp vanilla extract
½ tsp sea salt
For Garnish:
Extra caramel sauce for drizzling
Sea salt flakes (optional)
Instructions:
1. Make the Cupcakes
Preheat oven to 350°F (175°C) and line a cupcake tin 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 extract.
Gradually mix in dry ingredients, alternating with milk, until smooth.
Divide batter into cupcake liners, filling about ¾ full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cupcakes cool completely.
2. Prepare the Caramel Filling
In a saucepan, heat sugar over medium heat, stirring continuously until melted.
Add butter and stir until combined.
Slowly pour in heavy cream, stirring constantly.
Remove from heat and mix in sea salt.
Let cool slightly before using.
3. Make the Buttercream
Beat butter until creamy.
Gradually add powdered sugar, then mix in caramel sauce, vanilla, and sea salt.
Beat until smooth and fluffy.
4. Assemble the Cupcakes
Cut a small hole in the center of each cupcake.
Fill with caramel sauce.
Pipe caramel buttercream on top.
Drizzle with more caramel and sprinkle sea salt if desired.
Enjoy your Salted Caramel Cupcakes! 🧁✨