Salted Caramel Cupcakes
These Salted Caramel Cupcakes are irresistibly soft, moist, and perfectly balanced with sweet caramel and a hint of sea salt.
Equipment
- 12-cup muffin tin
- Cupcake liners
- Electric Mixer
- Mixing bowls
- Wire Rack
- Sifter
- Measuring cups and spoons
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
Instructions
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.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
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 light and fluffy.
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.
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 until just combined.
Step 6: Fold in Caramel Sauce
- Gently fold in the 1/2 cup of caramel sauce into the batter.
Step 7: Fill Cupcake Liners and Bake
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool Completely
- Remove cupcakes from oven and cool in pan for 5 minutes before transferring to a wire rack to cool completely.
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.
Step 10: Frost and Garnish
- Pipe or spread the whipped cream frosting onto each cooled cupcake. Drizzle extra caramel sauce on top and finish with a light sprinkle of sea salt.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Ensure butter is softened, not melted, for proper creaming.
- Frost cupcakes only after they have fully cooled to prevent melting.
- Store cupcakes unfrosted at room temperature for up to 2 days or refrigerated with frosting for up to 3 days.
- For dairy-free or vegan options, substitute ingredients as suggested in the dietary section.