Salted Caramel Cupcakes

Salted Caramel Cupcakes are a delightful treat that combines the sweet and rich flavor of caramel with a hint of salt. These cupcakes are perfect for any occasion, whether it’s a birthday party, a family gathering, or just a dessert craving. With their fluffy texture and creamy frosting, they are sure to impress anyone who takes a bite.

Why Make This Recipe

Making Salted Caramel Cupcakes is a fun and rewarding experience. You get to create something from scratch that not only looks beautiful but tastes amazing. The combination of flavors will satisfy your sweet tooth, and the added touch of salty caramel gives it a unique twist. Plus, they are simple enough for beginners yet delicious enough for experienced bakers to enjoy.

How to Make Salted Caramel Cupcakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup full-fat sour cream
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 large egg yolk, at room temperature
1/4 cup boiling hot water
1/2 cup thick, creamy caramel sauce (optional)
1/2 cup (1 stick) unsalted butter for frosting
1/2 cup heavy cream
1 cup packed light brown sugar for frosting
3/4 teaspoon salt for frosting
3 1/4 cups confectioners’ sugar, sifted for frosting
1/4 cup liquid caramel sauce (for drizzling, optional)
1 teaspoon flaky sea salt
6 chewy caramel candies, cut in half (optional)

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners and lightly spray the liners with non-stick spray.
In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a small bowl, mix together the milk and sour cream; set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 4 minutes).
Add the eggs and egg yolk one at a time, mixing well after each addition.
Reduce the mixer speed to low and alternate adding the flour mixture and the milk mixture, starting and ending with the flour. Stir in the hot water until just combined.
Fill the cupcake tins 3/4 full and bake for 20-22 minutes, or until a toothpick comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack.
Once cooled, carve out a small hole in the center of each cupcake and fill it with about 2 teaspoons of caramel sauce. Replace the carved-out piece.
For the frosting, in a medium saucepan over medium heat, combine butter, cream, brown sugar, and salt. Stir occasionally until the sugar melts and the mixture simmers (about 4 minutes).
Remove from heat and let cool for 2 minutes. Transfer to an electric mixer bowl and add 2 cups of confectioners’ sugar. Beat on medium-low until combined, then add the remaining sugar and beat until smooth. Increase speed to medium and beat for 5 minutes.
Place frosting in the fridge for 15 minutes, stir, then frost the cooled cupcakes as desired.
Top each frosted cupcake with a drizzle of caramel sauce, a sprinkle of flaky sea salt, and half a chewy caramel candy.
Enjoy your Salted Caramel Cupcakes!

How to Serve Salted Caramel Cupcakes

Serve your Salted Caramel Cupcakes on a nice platter. They are great as a dessert after a meal or as a sweet snack during the day. You can pair them with a glass of milk or a cup of coffee for a delightful experience.

How to Store Salted Caramel Cupcakes

Store your cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them to room temperature before serving for the best taste.

Tips to Make Salted Caramel Cupcakes

Make sure all your ingredients are at room temperature for better mixing.
Be careful not to overmix the batter, as this can make the cupcakes tough.
You can make the caramel sauce ahead of time and store it in the fridge.
Feel free to adjust the amount of salt in the frosting to suit your taste.

Variation

You can add different flavors to the cupcakes, such as chocolate chips or nuts. For a fun twist, try adding a sprinkle of coarse sea salt on top of the frosting for an extra salty kick.

FAQs

1. Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce for filling and drizzling if you want to save time.

2. How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they are done.

3. Can I freeze these cupcakes?
Yes, you can freeze un-frosted cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap.

4. What should I do if my frosting is too thick?
If your frosting is too thick, add a little bit of heavy cream, one tablespoon at a time, until you reach your desired consistency.

5. Can I make these cupcakes a day ahead?
Yes, you can make the cupcakes a day ahead. Just store them in an airtight container and frost them on the day you plan to serve them.