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Salty Caramel Cupcakes

Salty Caramel Cupcakes

Bake perfect Salty Caramel Cupcakes with our easy recipe. Sweet vanilla cake, buttery frosting, and rich homemade caramel sauce combine for an irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 cupcakes
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • 12-cup muffin tin
  • Paper cupcake liners
  • Electric mixer (hand or stand)
  • Mixing bowls (one large, one medium)
  • Medium saucepan (for caramel)

Method
 

  1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
  2. In a big bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt, then add one-third of the flour mixture to the butter mixture and mix on low speed.
  5. Pour in half of the milk and mix, alternating with the remaining flour, and mix until smooth.
  6. Scoop the batter into the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes and let cool completely in the pan.
  7. For the caramel, melt the sugar in a saucepan without stirring, swirling the pan gently until the sugar turns amber. Carefully stir in the heavy cream, then add butter and sea salt, stirring until smooth.
  8. For the frosting, beat the softened butter until pale and fluffy, then gradually add powdered sugar. Mix in 1/4 cup of the cooled caramel sauce until combined.
  9. Frost the cooled cupcakes using a piping bag or knife, then drizzle extra caramel over the top and optionally add a pinch of sea salt.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgSugar: 20gVitamin A: 4IUCalcium: 3mgIron: 4mg

Notes

Always use room temperature ingredients for a smooth batter. Keep an eye on the sugar while melting for the caramel—swirl, don’t stir! These cupcakes are perfect for various occasions and can be stored in an airtight container for up to two days at room temperature or up to three months in the freezer. To enhance presentation, drizzle extra caramel and sprinkle flaky sea salt on top!
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