How to Make Simple Salted Caramel Cupcakes
This simple recipe is designed to be easy to follow, using straightforward ingredients and techniques to create cupcakes that are moist, flavorful, and utterly irresistible. Whether you're an experienced baker or a novice in the kitchen, these cupcakes are sure to impress with their perfect combination of sweetness and a hint of sea salt.
Ingredients
For the Cupcakes:
For the Salted Caramel Sauce:
For the Salted Caramel Frosting:
For Garnish:
Instructions
Prepare the Cupcakes:
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Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
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Cream Butter and Sugar
In a large mixing bowl, beat unsalted butter (at room temperature) with 1 cup of granulated sugar until light and fluffy. This should take about 2-3 minutes.
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Add Eggs and Vanilla
Add 2 large eggs, one at a time, beating well after each addition. Mix in vanilla extract.
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Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with whole milk and sour cream. Begin and end with the dry ingredients, mixing just until combined.
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Bake the Cupcakes
Divide the batter evenly among the 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 of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Salted Caramel Sauce:
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Melt Sugar
In a medium saucepan over medium heat, melt granulated sugar. Stir constantly until the sugar is fully melted and turns a deep amber color. This should take about 6-8 minutes.
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Add Butter
Carefully add 6 tablespoons of unsalted butter, stirring until the butter is completely melted and combined.
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Add Cream
Slowly pour in heavy cream, stirring constantly. Be cautious as the mixture will bubble vigorously.
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Finish the Sauce
Remove the saucepan from the heat and stir in sea salt. Let the caramel sauce cool slightly before using.
Make the Salted Caramel Frosting:
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Beat Butter
In a large mixing bowl, beat 1 cup of unsalted butter (at room temperature) until creamy and smooth.
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Add Powdered Sugar
Gradually add 4 cups of powdered sugar, one cup at a time, beating well after each addition.
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Add Caramel Sauce
Add 1/4 cup of the cooled salted caramel sauce and 1/4 cup of heavy cream. Beat the mixture until light and fluffy.
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Add Sea Salt
Mix in 1/2 teaspoon of sea salt. Adjust the consistency if needed by adding more heavy cream or powdered sugar.
Assemble the Cupcakes:
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Core the Cupcakes
Once the cupcakes are completely cooled, use a paring knife to cut a small circle out of the center of each cupcake. Save the removed pieces to place back on top after filling.
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Fill with Caramel Sauce
Spoon a small amount of the salted caramel sauce into the center of each cupcake. Replace the removed cupcake pieces on top.
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Frost the Cupcakes
Using a piping bag fitted with your favorite tip, pipe the salted caramel frosting onto each cupcake.
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Garnish
Drizzle additional salted caramel sauce over the top of the frosted cupcakes and sprinkle with flaky sea salt.
Note
- Make sure your butter is at room temperature for both the cupcake batter and the frosting.
- Let the caramel sauce cool to room temperature before adding it to the frosting. Hot caramel can melt the butter in the frosting, making it too runny.
- If you don’t have a paring knife, you can use an apple corer to easily remove the centers of the cupcakes for filling.
- If the frosting is too thick, add a tablespoon of heavy cream at a time until it reaches your desired consistency. If it’s too thin, add a bit more powdered sugar.
