Ultimate Salted Caramel Cupcakes
📝 Ingredients
For the Cupcakes
1½ cups (190g) all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, room temp
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
¼ cup (60ml) sour cream
For the Salted Caramel Filling
1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, room temp
½ cup (120ml) heavy cream
1 tsp sea salt (plus more for topping)
For the Salted Caramel Buttercream
1 cup (227g) unsalted butter, room temp
3 cups (360g) powdered sugar
½ cup salted caramel sauce (from above)
1–2 tbsp heavy cream (as needed)
Pinch of flaky sea salt for garnish
🥣 Preparation Steps
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a cupcake tin with 12 liners.
Whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, beating after each. Mix in vanilla.
Mix in sour cream. Alternate adding flour mixture and milk, beginning and ending with flour.
Divide batter among liners, filling 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean.
Cool completely before filling.
Step 2: Make the Salted Caramel
In a heavy saucepan over medium heat, melt sugar until golden amber, swirling occasionally.
Add butter (carefully — it will bubble), whisk until melted.
Slowly whisk in cream. Boil for 1 minute, then remove from heat.
Stir in salt. Let cool completely before using.
Step 3: Make the Buttercream
Beat butter until creamy and pale (3 minutes).
Add powdered sugar 1 cup at a time, mixing well.
Mix in salted caramel and a splash of cream until fluffy and spreadable.
Step 4: Assemble the Cupcakes
Using a knife or cupcake corer, remove a small center from each cupcake.
Fill the cavity with cooled salted caramel sauce.
Pipe caramel buttercream on top using a star tip.
Drizzle extra caramel on top and finish with a pinch of flaky sea salt.