Salted Caramel Cupcakes

Indulge in the perfect balance of sweet and salty with these irresistible Salted Caramel Cupcakes. Soft, moist cupcakes infused with rich caramel and topped with a luscious whipped cream frosting and a sprinkle of sea salt create an experience that’s nothing short of magical. Whether you’re baking for a special occasion or simply craving a delightful treat, these cupcakes will quickly become a favorite in your dessert rotation.

Why This Recipe Is a Must-Try

These Salted Caramel Cupcakes are the epitome of comfort and decadence combined. The recipe uses simple pantry staples, making it easy for even beginner bakers to achieve bakery-quality results at home. The fluffy texture of the cupcakes pairs beautifully with the creamy, lightly sweetened whipped frosting, enhanced by the deep, buttery flavor of caramel sauce. The sprinkle of sea salt on top adds a tantalizing contrast that elevates every bite.

What sets this recipe apart is its versatility and perfect harmony of flavors. Plus, it’s a fantastic way to impress friends and family without spending hours in the kitchen. The caramel sauce can be homemade or store-bought, streamlining the process without compromising on taste. If you love desserts like these, you might also enjoy exploring other crowd-pleasers such as Oreo Brownies for your next baking adventure.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup caramel sauce
• 1/4 cup sea salt for topping
• 1 cup heavy cream for frosting
• 2 tablespoons powdered sugar

How To Make Salted Caramel Cupcakes

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside. This helps ensure your cupcakes bake evenly and are easy to remove.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside. This step ensures even distribution of the leavening and salt, which gives the cupcakes their perfect rise and flavor balance.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process incorporates air, crucial for a tender cupcake crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with warm, aromatic flavor.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix gently after each addition until just combined. Overmixing can cause the cupcakes to become dense.

Step 6: Fold in Caramel Sauce

Gently fold in the 1/2 cup of caramel sauce into the batter. This not only adds moisture but also gives each cupcake a delightful caramel undertone.

Step 7: Fill Cupcake Liners and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool Completely

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Frosting warm cupcakes can cause the frosting to melt.

Step 9: Prepare the Frosting

Using a chilled bowl and beaters, whip the heavy cream until it begins to thicken. Gradually add powdered sugar and continue whipping until soft peaks form. This light whipped cream frosting perfectly complements the rich caramel notes without overpowering them.

Step 10: Frost and Garnish

Pipe or spread the whipped cream frosting onto each cooled cupcake. Drizzle a little extra caramel sauce on top and finish with a light sprinkle of sea salt to enhance the flavor contrast.

Common Mistakes to Avoid

• Overmixing the batter, which can lead to dense cupcakes instead of fluffy ones.
• Not softening the butter properly before creaming; too hard or too melted butter affects texture.
• Baking cupcakes at the wrong temperature causing uneven rise or dry crumb.
• Frosting cupcakes before they are fully cooled, which can cause the frosting to melt.
• Using too much sea salt topping, which can overpower the caramel flavor instead of complementing it.

Dietary Options

• Dairy-Free: Substitute coconut cream for heavy cream and use a dairy-free butter alternative.
• Gluten-Free: Replace all-purpose flour with a gluten-free baking blend for a safe alternative.
• Lower Sugar: Use a sugar substitute compatible with baking to reduce sugar content.
• Egg-Free: Use flax eggs or commercial egg replacers suitable for baking cupcakes.

Seasonal Variations

• Autumn Spice: Add 1 teaspoon of pumpkin pie spice or cinnamon to the dry ingredients for a cozy fall twist.
• Chocolate Caramel: Mix 1/4 cup cocoa powder into the batter for a chocolate-caramel fusion.
• Nutty Delight: Fold in chopped pecans or walnuts into the batter for added texture and flavor.
• Berry Infused: Add fresh raspberries or strawberries on top of the frosting for a fresh, fruity contrast.

Storage & Make-Ahead

These Salted Caramel Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. If you need to make them ahead, bake and cool the cupcakes, then store them unfrosted in an airtight container at room temperature for up to 2 days. Whip the frosting fresh on the day of serving and frost just before serving for the best texture. For longer storage, cupcakes can be frozen unfrosted for up to 3 months; thaw overnight in the refrigerator before frosting.

FAQ

Can I use store-bought caramel sauce for these cupcakes?

Absolutely! Using store-bought caramel sauce is a convenient option and works wonderfully in this recipe. Just make sure it’s smooth and pourable for easy mixing into the batter.

What can I use instead of heavy cream for frosting?

If you prefer not to use heavy cream, you can whip full-fat coconut cream as a dairy-free alternative. Chill the coconut cream overnight and whip it similar to heavy cream for a fluffy texture.

How do I prevent the cupcakes from sinking in the middle?

Make sure to properly measure your leavening agents and avoid opening the oven door during baking. Also, don’t overbeat the batter, as this can cause the cupcakes to rise rapidly and then collapse.

Can I make these cupcakes vegan?

Yes! You can make vegan versions by substituting eggs with flax or chia eggs, using plant-based milk, vegan butter, and coconut cream for frosting. For a vegan twist on caramel sauce, use a store-bought vegan caramel or make your own with coconut milk and sugar.

Conclusion

Creating these Salted Caramel Cupcakes is a delightful journey into the world of balanced flavors and textures. The combination of fluffy vanilla cupcakes with luscious caramel and a hint of sea salt makes every bite a celebration. Whether you are baking for a casual get-together or a festive occasion, this recipe delivers crowd-pleasing results that are sure to impress. Don’t hesitate to experiment with the variations and dietary options to make this sweet treat your own signature dessert. Happy baking!

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