Ultimate Salted Caramel Cupcakes

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Ultimate Salted Caramel Cupcakes

Indulge in the rich, buttery sweetness of Ultimate Salted Caramel Cupcakes—a delightful treat that perfectly balances the deep, smooth taste of caramel with a touch of salt to enhance its flavors. These cupcakes feature a moist vanilla base infused with caramel, a luscious caramel filling, and a velvety caramel buttercream frosting. Ideal for any occasion, from birthdays to casual gatherings, these cupcakes are sure to impress.

Ingredients:

For the Cupcakes:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) caramel sauce (homemade or store-bought)
For the Caramel Filling:
  • 1/2 cup (120ml) caramel sauce
  • 1/2 tsp sea salt
For the Salted Caramel Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1/2 cup (120ml) caramel sauce
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp heavy cream (optional, for consistency)
For Garnishing:
  • Extra caramel drizzle
  • Flaky sea salt
  • Caramel candies (optional)

Preparation:

Step 1: Prepare the Cupcake Batter
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
  6. Fold in the caramel sauce until fully incorporated.
Step 2: Bake the Cupcakes
  1. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from oven and let the cupcakes cool completely before filling and frosting.
Step 3: Make the Caramel Filling
  1. In a small bowl, mix the caramel sauce and sea salt until smooth.
  2. Using a cupcake corer or a small knife, create a small hole in the center of each cupcake.
  3. Fill each hole with a spoonful of the caramel filling.
Step 4: Prepare the Buttercream Frosting
  1. In a large bowl, beat the butter until creamy and smooth.
  2. Gradually add powdered sugar, beating well after each addition.
  3. Mix in the caramel sauce, vanilla extract, and salt.
  4. If needed, add heavy cream one tablespoon at a time to achieve the desired consistency.
Step 5: Decorate the Cupcakes
  1. Pipe the frosting onto each cupcake using a star-shaped piping tip.
  2. Drizzle additional caramel sauce over the frosting.
  3. Sprinkle with flaky sea salt and top with a caramel candy if desired.

Variations:

  • Chocolate Caramel Cupcakes: Add 1/4 cup cocoa powder to the batter for a chocolate twist.
  • Nutty Caramel Cupcakes: Sprinkle chopped toasted pecans or almonds over the frosting.
  • Espresso Caramel Cupcakes: Add 1 tsp instant espresso powder to the batter for a coffee-flavored variation.

Cooking Notes:

  • Ensure the cupcakes are completely cool before filling and frosting to prevent melting.
  • Use room temperature ingredients for a smoother batter and better consistency.
  • If caramel sauce is too thick, warm it slightly to make it easier to drizzle.

Serving Suggestions:

  • Serve with a hot cup of coffee or tea for an indulgent treat.
  • Pair with a scoop of vanilla or caramel ice cream for extra decadence.
  • Enjoy with a glass of milk for a classic dessert experience.

Tips:

  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • For a gooey caramel center, warm the cupcakes in the microwave for 10 seconds before serving.
  • If you prefer a lighter frosting, beat the buttercream for an extra 2-3 minutes to incorporate more air.
  • Use a good-quality sea salt like Maldon for the best flavor contrast with the caramel.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Nutritional Information (Per Cupcake):

  • Calories: ~380 kcal
  • Protein: ~3g
  • Sodium: ~180mg
  • Fat: ~18g
  • Carbohydrates: ~50g
  • Sugar: ~40g

FAQs:

Q: Can I make these cupcakes in advance?

A: Yes! Bake the cupcakes a day in advance, store them in an airtight container, and frost them before serving.

Q: How do I prevent my cupcakes from being too dense?

A: Ensure you don’t overmix the batter and use room temperature ingredients.

Q: Can I freeze these cupcakes?

A: Yes! Freeze unfrosted cupcakes for up to 3 months in an airtight container. Thaw before frosting.

Q: What caramel sauce should I use?

A: A high-quality homemade or store-bought caramel sauce works best.

Conclusion:

Ultimate Salted Caramel Cupcakes offer a perfect balance of sweet and salty flavors, making them a favorite for caramel lovers. The combination of a soft, buttery cupcake, rich caramel filling, and creamy caramel frosting makes these cupcakes absolutely irresistible. Whether for special occasions or just to satisfy a sweet craving, this recipe is a must-try. So, get your ingredients ready and treat yourself to these mouthwatering caramel delights!

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Ultimate Salted Caramel Cupcakes

Ultimate Salted Caramel Cupcakes

  • Author: Imili Johnson
  • Total Time: 35 minutes
Print Recipe

Ingredients

Scale

Ingredients:

For the Cupcakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) caramel sauce (homemade or store-bought)

For the Caramel Filling:

  • 1/2 cup (120ml) caramel sauce
  • 1/2 tsp sea salt

For the Salted Caramel Buttercream Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1/2 cup (120ml) caramel sauce
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp heavy cream (optional, for consistency)

For Garnishing:

  • Extra caramel drizzle
  • Flaky sea salt
  • Caramel candies (optional)

Instructions

Preparation:

Step 1: Prepare the Cupcake Batter

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
  6. Fold in the caramel sauce until fully incorporated.

Step 2: Bake the Cupcakes

  1. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from oven and let the cupcakes cool completely before filling and frosting.

Step 3: Make the Caramel Filling

  1. In a small bowl, mix the caramel sauce and sea salt until smooth.
  2. Using a cupcake corer or a small knife, create a small hole in the center of each cupcake.
  3. Fill each hole with a spoonful of the caramel filling.

Step 4: Prepare the Buttercream Frosting

  1. In a large bowl, beat the butter until creamy and smooth.
  2. Gradually add powdered sugar, beating well after each addition.
  3. Mix in the caramel sauce, vanilla extract, and salt.
  4. If needed, add heavy cream one tablespoon at a time to achieve the desired consistency.

Step 5: Decorate the Cupcakes

  1. Pipe the frosting onto each cupcake using a star-shaped piping tip.
  2. Drizzle additional caramel sauce over the frosting.
  3. Sprinkle with flaky sea salt and top with a caramel candy if desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: ~380 kcal
  • Sugar: ~40g
  • Sodium: ~180mg
  • Fat: ~18g
  • Carbohydrates: ~50g
  • Protein: ~3g

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