Introduction
Salted caramel cupcakes are a delightful treat that perfectly balances sweet and salty flavors. Featuring soft brown sugar cupcakes filled with creamy caramel and topped with rich salted caramel frosting, these cupcakes are a must-try for any dessert lover. Whether for a special occasion or just a sweet craving, these cupcakes will impress your friends and family.
Ingredients
For the Cupcakes:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– teaspoon baking soda
– teaspoon salt
– teaspoon ground cinnamon
– cup whole milk
– cup full-fat sour cream
– 1 stick unsalted butter, at room temperature
– cup granulated sugar
– cup packed light brown sugar
– 2 large eggs plus 1 large egg yolk, at room temperature
– cup boiling hot water
– cup thick, creamy caramel sauce (optional)
For the Frosting:
– cup 1 stick unsalted butter
– cup heavy cream
– 1 cup packed light brown sugar
– teaspoon salt
– 3 cups confectioners sugar, sifted
Decoration:
– cup liquid caramel sauce for drizzling (optional)
– 1 teaspoon flaky sea salt
– 6 chewy caramel candies, cut in half (optional)
Prep Time
The preparation time for these delicious salted caramel cupcakes is approximately 30 minutes.
Cook Time
Cook time for the cupcakes is around 20-22 minutes.
Total Time
The total time, including preparation and cooking, is about 50-55 minutes.
Yield
This recipe yields 12 delectable salted caramel cupcakes.
Enjoy your baking adventure with these delicious salted caramel cupcakes!
Detailed Directions and Instructions
Preheat the Oven
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.
Mix Dry Ingredients
In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Set the mixture aside.
Combine Wet Ingredients
In a small bowl, mix together 1 cup whole milk and 1 cup full-fat sour cream. Set this mixture aside.
Cream Butter and Sugars
In a large mixing bowl, beat together 1 stick of unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until the mixture is light and fluffy, approximately 4 minutes.
Add Eggs
Add 2 large eggs and 1 large egg yolk one at a time, mixing well after each addition to ensure a smooth consistency.
Combine Mixtures
Reduce the mixer speed to low and begin alternately adding the flour mixture and the milk mixture, starting with the flour and ending with the flour. Stir in 1 cup boiling hot water until just combined.
Fill and Bake
Fill each cupcake liner about 2/3 full with the batter and bake in the preheated oven for 20-22 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack.
Fill Cupcakes
Once the cupcakes are completely cooled, carve out a small hole in the center of each cupcake. Fill each hole with about 2 teaspoons of thick, creamy caramel sauce and replace the carved-out piece.
Make the Frosting
In a medium saucepan over medium heat, combine 1 stick of unsalted butter, 1 cup heavy cream, 1 cup packed light brown sugar, and 1 teaspoon salt. Stir occasionally until the sugar has melted and the mixture is simmering, which should take about 4 minutes.
Cool and Beat
Remove the saucepan from heat and let the mixture cool for 2 minutes. Transfer it to an electric mixer bowl and add 2 cups of sifted confectioners sugar. Beat on medium-low speed until combined, then add the remaining sugar and beat until smooth. Increase the mixer speed to medium and beat for an additional 5 minutes.
Chill
Place the frosting in the refrigerator for 15 minutes. After chilling, stir the frosting and then use it to frost the cooled cupcakes as desired.
Decoration
Drizzle each frosted cupcake with a liquid caramel sauce, sprinkle a pinch of flaky sea salt on top, and optionally, place half of a chewy caramel candy on each cupcake.
Notes
Optional Ingredients
For an extra touch of decadence, consider using thick caramel sauce inside the cupcakes and drizzling more caramel sauce on top as a decoration.
Storage
These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week, though they are best enjoyed fresh.
Tips for Perfect Cupcakes
To ensure even baking, rotate the cupcake tin halfway through the baking time. Be careful not to overmix the batter to maintain a light texture.
Frosting Consistency
If the frosting seems too runny after beating, add more sifted confectioners sugar until the desired consistency is reached. If it’s too thick, you can add a splash of cream to thin it out.
