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Salted Caramel Cupcakes

Delightful vanilla cupcakes filled with rich salted caramel sauce and topped with creamy caramel buttercream, offering a perfect balance of sweetness and saltiness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-purpose flour Provides the structure for the cupcakes.
  • 1 cup Granulated sugar Sweetens the batter and enhances flavor.
  • 1.5 teaspoons Baking powder Helps the cupcakes rise for a fluffy texture.
  • 1/2 cup Unsalted butter Adds richness and moisture.
  • 2 large Eggs Bind ingredients together and contribute to a tender crumb.
  • 1/2 cup Milk Keeps the texture light and fluffy.
  • 2 teaspoons Vanilla extract Enhances overall flavor profile.
Filling and Topping
  • 1/2 cup Salted caramel sauce The star of the show, brings sweet and salty harmony.
  • 2 cups Powdered sugar Used for the creamy frosting that tops the cupcakes.
  • Sea salt to taste Sea salt A finishing touch that elevates the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  6. Fill each cupcake liner about 2/3 full with the batter.
Baking and Cooling
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
Filling and Frosting
  1. Once cooled, create a small hole in the center of each cupcake and fill with salted caramel sauce.
  2. For the frosting, beat together the softened butter and powdered sugar until creamy, then mix in additional caramel sauce to taste.
  3. Frost the cooled cupcakes generously and sprinkle a pinch of sea salt on top for a delightful finish.

Notes

Make sure your butter is at room temperature for better creaming. Use a piping bag for the frosting to get a beautiful swirl on top. For a flavor boost, add a tablespoon of espresso powder to the batter.