Description
Delightful cupcakes combining sweet caramel with a hint of salt, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners and lightly spray with non-stick spray.
- In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a small bowl, mix together milk and sour cream; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 4 minutes).
- Add eggs and egg yolk one at a time, mixing well after each addition.
- Reduce mixer speed to low and alternate adding the flour mixture and milk mixture, starting and ending with flour. Stir in hot water until just combined.
- Fill cupcake tins 3/4 full and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
- Once cooled, carve out a small hole in each cupcake and fill with about 2 teaspoons of caramel sauce. Replace the carved-out piece.
- For the frosting, combine butter, cream, brown sugar, and salt in a medium saucepan over medium heat. Stir until 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 until combined, then add remaining sugar and beat until smooth. Increase speed and beat for 5 minutes.
- Chill frosting in the fridge for 15 minutes, stir, then frost the cooled cupcakes.
- Top each cupcake with caramel sauce, flaky sea salt, and half a chewy caramel candy.
Notes
Ensure ingredients are at room temperature for better mixing. You can use store-bought caramel sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, caramel, dessert, sweet, baking