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Salted Caramel Cupcakes

Delicious Salted Caramel Cupcakes that blend sweet and salty flavors with creamy caramel frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Creates the perfect base for a fluffy cupcake.
  • 1 tsp baking powder The leavening agent for a light texture.
  • 0.5 tsp baking soda Helps in achieving rise in the batter.
  • 0.25 tsp salt Enhances sweetness.
  • 0.5 cups unsalted butter, softened Provides richness.
  • 1 cup granulated sugar Sweetens the batter.
  • 2 large eggs Binds ingredients and adds moisture.
  • 1 tsp vanilla extract Offers depth to the flavor.
  • 0.5 cups buttermilk Contributes to moistness.
  • 0.25 cups milk Balances the batter's consistency.
  • 0.25 cups salted caramel sauce The star ingredient for flavor.
Frosting Ingredients
  • 0.5 cups unsalted butter, softened Makes the frosting creamy.
  • 1 cup powdered sugar Sweetens and thickens frosting.
  • 0.25 cups salted caramel sauce Enhances caramel flavor.
  • 0.5 tsp vanilla extract Complements the sweetness.
  • 1 pinch salt Balances sweetness.
  • 2 tbsp heavy cream Adds creamy texture.
Garnish Ingredients
  • to taste extra salted caramel sauce Optional drizzle for garnish.
  • to taste coarse sea salt Optional for flavor contrast.

Method
 

Preparation Preheat
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
  1. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
Add Eggs
  1. Add eggs one at a time, beating well after each addition.
Incorporate Vanilla
  1. Stir in vanilla extract.
Combine Ingredients
  1. Gradually add dry ingredients to wet ingredients, alternating with buttermilk and milk.
Mix in Caramel
  1. Gently fold in salted caramel sauce until just combined.
Fill the Liners
  1. Divide the batter among cupcake liners, filling each about two-thirds full.
Bake
  1. Bake for 18-20 minutes, checking doneness with a toothpick.
Cool Cupcakes
  1. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack.
Prepare Frosting
  1. Beat together softened butter, powdered sugar, salted caramel sauce, vanilla extract, and a pinch of salt until smooth.
Adjust Frosting Consistency
  1. If frosting is too thick, add heavy cream until desired consistency is reached.
Frost Cupcakes
  1. Once cupcakes are cool, pipe or spread frosting onto each.
Garnish
  1. Drizzle extra salted caramel and sprinkle coarse sea salt on top if desired.

Notes

Ensure all ingredients are room temperature for best results. Experiment with flavor variations by adding espresso powder or different extracts.