Salted caramel cupcakes are a divine combination of sweet and salty flavors, offering a tantalizing treat for dessert enthusiasts everywhere. These cupcakes boast a moist and fluffy crumb, topped with a creamy salted caramel frosting that perfectly balances the richness of the caramel with a hint of saltiness. Whether you’re celebrating a special occasion or simply craving a decadent dessert, these salted caramel cupcakes are sure to delight your taste buds with every bite.
Salted caramel has become a beloved flavor in the world of desserts, cherished for its irresistible combination of sweet caramel and savory salt. These cupcakes take this popular flavor to new heights, with a tender cake base infused with caramel flavor and topped with a silky smooth salted caramel frosting. Each bite offers a symphony of flavors that will leave you craving more.
Salted Caramel Cupcakes
Ingredients
For the Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- ¼ cup caramel sauce store-bought or homemade
For the Salted Caramel Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup caramel sauce
- ½ teaspoon sea salt
- Extra sea salt for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.
- Fold in the caramel sauce until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
For the Salted Caramel Frosting
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth and well combined.
- Stir in the caramel sauce and sea salt until the frosting is smooth and creamy.
- Once the cupcakes are completely cooled, frost them with the salted caramel frosting using a piping bag or offset spatula.
- If desired, sprinkle a pinch of sea salt over the top of each cupcake for a finishing touch.
- Serve and enjoy these irresistible salted caramel cupcakes as a decadent treat that’s perfect for any occasion!
Notes
- For an extra indulgent touch, drizzle additional caramel sauce over the frosted cupcakes just before serving.
- Make sure your butter is softened to room temperature for both the cupcakes and the frosting to ensure smooth and creamy textures.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Bring them to room temperature before serving for the best taste and texture.
- These salted caramel cupcakes are sure to be a hit at parties, gatherings, or as a special treat for yourself. Share them with friends and family and watch as they disappear within minutes!
