Salted Caramel Cupcakes

Salted Caramel Cupcakes

from insanelygoodrecipes.com
60 min

These indulgent salted caramel cupcakes are packed with caramel goodness in every bite. They’re so delicious, you might struggle to share!

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1/3 cup unsalted butter, cut into cubes
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 1/4 cup salted caramel (from above)
  • 2-3 cups powdered sugar
  • pinch sea salt, optional

Directions

  1. 1

    Make the Caramel: In a medium, heavy-bottomed saucepan, add the sugar in a pile in the middle. Pour the water around the edges, then shake the pot gently to help flatten the sugar.

  2. 2

    Turn the heat to medium and cook, without stirring, until the sugar dissolves. Let the mixture come to a boil and cook again without stirring until it turns golden-amber in color. Swirl the pan gently, if needed, to promote even cooking.

  3. 3

    Reduce the heat low and very slowly pour in the heavy cream. Whisk constantly, and be careful as it will bubble up.

  4. 4

    Continue to whisk and cook until completely smooth. Then, remove the pot from the heat and whisk in the butter, vanilla, and salt.

  5. 5

    Strain the caramel into a heatproof bowl or container and set aside to cool completely.

  6. 6

    Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

  7. 7

    In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine. Set aside.

  8. 8

    In a large bowl, beat the butter and sugars with an electric or stand mixer until light and fluffy, about 3 minutes. Reduce the speed to low and blend in the eggs, one at a time, followed by the sour cream and vanilla.

  9. 9

    Add the dry ingredients to the wet mixture in two additions, mixing gently by hand until just combined. Divide the batter into the cupcake liners, filling each about 2/3 full.

  10. 10

    Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  11. 11

    Make the Frosting: In a large bowl, beat the softened butter until creamy, about 2 minutes. Scrape the bottom and sides of the bowl, add the salted caramel, and beat again until smooth and well combined.

  12. 12

    Slowly add the powdered sugar, 1/2 cup at a time, until the desired consistency is reached. Taste and add salt, as needed.

  13. 13

    Assemble: Using a small knife or cupcake corer, create a small hole in the center of each cooled cupcake. Fill the hole with about a teaspoonful of the salted caramel. Replace the cupcake tops if desired.

  14. 14

    Pipe or spread the salted caramel frosting on top of each cupcake. Drizzle with the remaining salted caramel, serve, and enjoy!