Print

Delicious Salted Caramel Cupcakes That Wow Every Bite

Salted Caramel Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious Salted Caramel Cupcakes that Wow Every Bite

Ingredients

Scale
  • 90 g granulated sugar
  • 1 tablespoon water
  • 25 g butter
  • 100 g heavy cream
  • 1 pinch salt
  • 0.25 teaspoon vanilla bean paste
  • 210 g all-purpose flour
  • 200 g granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 100 g butter
  • 240 g sour cream
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 200 g butter
  • 330 g powdered sugar
  • 1 tablespoon salted caramel
  • 1 tablespoon milk
  • 0.5 teaspoon vanilla extract

Instructions

  1. In a saucepan, combine 90 g granulated sugar and 1 tablespoon water over medium heat. Stir gently until the sugar dissolves, then let it cook undisturbed until it turns a deep amber color, about 8-10 minutes.
  2. Remove from heat and carefully add 25 g of butter, stirring until it’s fully melted and incorporated into the caramel.
  3. Gradually stir in 100 g of heavy cream and a pinch of salt. Mix well and let the caramel cool to room temperature.
  4. Preheat your oven to 175°C (350°F) and line a cupcake tin with paper liners.
  5. In a mixing bowl, whisk together 210 g of all-purpose flour, 200 g granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  6. In another bowl, cream 100 g of butter until light and fluffy, then add 240 g of sour cream, 2 large eggs, and 1 teaspoon of vanilla bean paste. Mix until smooth and combined.
  7. Gradually incorporate the dry ingredients into the wet mixture, stirring just until everything is combined.
  8. Spoon the batter into each cupcake liner, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow cupcakes to cool completely in the tin before transferring them to a wire rack for frosting.
  10. For the frosting, beat 200 g of butter until creamy. Gradually add 330 g of powdered sugar, then stir in 1 tablespoon of salted caramel and enough milk to reach your desired frosting consistency. Mix in ½ teaspoon of vanilla extract.
  11. Frost the cooled cupcakes with the salted caramel buttercream and drizzle additional salted caramel on top if desired.

Notes

    Nutrition

    Find it online: https://keepityummy.com/salted-caramel-cupcakes/

    ×