Description
Delight in these rich and moist Salted Caramel Cupcakes, perfectly balanced with sweet and salty flavors. Filled with luscious salted caramel sauce and topped with a creamy caramel frosting sprinkled with sea salt, these cupcakes make an irresistible dessert or party treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup salted caramel sauce (plus extra for filling and drizzling)
Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup salted caramel sauce
- 1/2 teaspoon sea salt (optional, for a stronger salted flavor)
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which incorporates air and ensures a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Caramel to Batter: Fold in 1/2 cup of salted caramel sauce until it is evenly incorporated into the batter, adding moisture and rich flavor.
- Fill and Bake: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove from the oven and let cupcakes cool completely in the tin before removing them to avoid breakage.
- Prepare Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, then mix in the salted caramel sauce and sea salt, beating until light and fluffy to create a silky caramel frosting.
- Fill Cupcakes: Using a small knife or cupcake corer, carefully remove a small portion from the center of each cooled cupcake and spoon in a small amount of salted caramel sauce for a gooey filling.
- Frost and Decorate: Pipe the caramel frosting on top of each cupcake. Drizzle with extra salted caramel sauce and optionally sprinkle flaky sea salt for an enhanced salted flavor and attractive finish.
Notes
- Cupcakes can be made a day ahead and stored in an airtight container to maintain freshness.
- Use store-bought or homemade salted caramel sauce depending on convenience and preference.
- For added texture and crunch, consider topping cupcakes with toffee bits or crushed pretzels before serving.
