Description
Indulge in the perfect balance of sweet and salty with these decadent Salted Caramel Cupcakes. Moist vanilla cupcakes filled with homemade caramel and topped with a luscious caramel frosting.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
For the caramel filling:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt
For the frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup salted caramel (from filling or store-bought)
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
Flaky sea salt for garnish (optional)
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract, sour cream, and milk until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Divide the batter evenly among 12 liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cupcakes cool completely.
- To make the caramel filling: In a saucepan, combine sugar and water over medium heat. Cook without stirring until it turns a deep amber color. Remove from heat and stir in butter and cream until smooth. Add sea salt and let cool slightly. Use a small knife or cupcake corer to remove the center of each cupcake. Fill with about 1 teaspoon of caramel sauce.
- To make the frosting: Beat butter until creamy, then add powdered sugar and mix until combined. Add caramel and 1–2 tablespoons cream until smooth and fluffy. Frost cooled cupcakes and drizzle with extra caramel and a pinch of flaky sea salt if desired.
Notes
- You can prepare the caramel a day ahead and store it in the fridge. Let it come to room temperature before using.
- For an easier version, use thick store-bought caramel sauce.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 36g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
