Description
These Salted Caramel Cupcakes are the perfect combination of fluffy vanilla cake and rich, buttery salted caramel frosting. Each bite delivers a balance of sweetness with a hint of salt, making them an irresistible treat for any occasion. Topped with a drizzle of caramel and a sprinkle of sea salt, these cupcakes are sure to impress!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
For the Salted Caramel Frosting:
- ½ cup (100g) unsalted butter, softened
- 1 cup (200g) powdered sugar
- ½ cup (120ml) caramel sauce (homemade or store-bought)
- ¼ tsp sea salt
- 1–2 tbsp heavy cream
For Garnish:
- Extra caramel sauce for drizzling
- Flaky sea salt or caramelized sugar for topping
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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Make the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until just combined.
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Bake the Cupcakes:
- Divide the batter evenly into cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
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Prepare the Salted Caramel Frosting:
- Beat the butter until creamy.
- Gradually add powdered sugar and mix until smooth.
- Stir in the caramel sauce and sea salt, then add heavy cream to adjust the consistency.
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Frost and Decorate:
- Pipe or spread the caramel frosting onto the cooled cupcakes.
- Drizzle with extra caramel sauce and sprinkle with flaky sea salt or caramelized sugar.