Salted Caramel Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
For the Salted Caramel Filling:
½ cup (120ml) heavy cream
½ cup (100g) granulated sugar
¼ cup (56g) unsalted butter, cubed
½ tsp sea salt
For the Salted Caramel Buttercream:
½ cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar
3 tbsp homemade caramel sauce (from filling)
1 tsp vanilla extract
1-2 tbsp heavy cream (if needed)
For Garnish:
Extra caramel drizzle
A pinch of sea salt
Instructions:
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Gradually alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely.
Step 2: Prepare the Salted Caramel Filling
Heat sugar in a saucepan over medium heat, stirring constantly until melted and golden brown.
Add butter and stir until fully melted.
Slowly pour in the heavy cream while stirring. The mixture will bubble.
Remove from heat, stir in sea salt, and let it cool.
Step 3: Make the Buttercream Frosting
Beat butter until creamy, then gradually add powdered sugar.
Mix in 3 tbsp of the cooled caramel sauce and vanilla.
If needed, add a little heavy cream for a smooth consistency.
Step 4: Assemble the Cupcakes
Cut a small hole in the center of each cupcake.
Fill with a spoonful of salted caramel sauce.
Pipe buttercream frosting on top.
Drizzle with extra caramel and sprinkle a pinch of sea salt.