Description
Deliciously moist salted caramel cupcakes topped with a rich salted caramel buttercream frosting and a drizzle of caramel sauce, finished with a sprinkle of sea salt flakes for the perfect balance of sweet and salty.
Ingredients
Scale
Cupcake Batter
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1/4 cup (60ml) salted caramel sauce (homemade or store-bought)
Salted Caramel Frosting
- 1 cup (230g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1/2 cup (120ml) salted caramel sauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons (30-45ml) heavy cream
Topping
- Additional salted caramel sauce for drizzling
- Sea salt flakes for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin tray with cupcake liners to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on high speed until light and fluffy, approximately 2 minutes to ensure proper aeration.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Fold in Salted Caramel Sauce: Gently fold in the salted caramel sauce until evenly distributed throughout the batter without deflating it.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Frosting: Beat the unsalted butter on high speed until creamy. Gradually add the confectioners’ sugar, mixing on low speed until combined smoothly.
- Add Flavors to Frosting: Add salted caramel sauce, vanilla extract, and salt to the butter and sugar mixture. Beat on high speed for about 3 minutes to achieve a fluffy texture. Add heavy cream as needed to reach your desired consistency.
- Frost Cupcakes: Generously frost the cooled cupcakes with the salted caramel buttercream using a spatula or piping bag for even coverage.
- Finish and Serve: Drizzle additional salted caramel sauce over the frosted cupcakes and sprinkle with sea salt flakes for a beautiful presentation and enhanced flavor contrast before serving.
Notes
- Ensure all dairy ingredients like butter, eggs, and buttermilk are at room temperature for best mixing results.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- Use a toothpick to check doneness; it should come out clean or with a few moist crumbs.
- Adjust the amount of heavy cream in frosting to get your preferred consistency for spreading or piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Bring refrigerated cupcakes back to room temperature before serving for best flavor and texture.
