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In the world of desserts, few combinations are as delightful as sweet and salty. The advent of salted caramel has taken the culinary scene by storm, captivating taste buds and redefining traditional dessert experiences. This indulgent flavor profile merges the richness of buttery caramel with a subtle hint of salt, creating a perfect balance that has become a favorite among dessert enthusiasts.

salted caramel cupcakes

Indulge in the perfect balance of sweet and salty with these delicious Salted Caramel Cupcakes! Featuring a fluffy vanilla base, rich salted caramel filling, and creamy buttercream frosting, this recipe elevates your baking game and pleases your taste buds. Perfect for celebrations or a delightful treat, these cupcakes are sure to impress. Dive into the rich world of flavors and create your own batch today! #SaltedCaramel #CupcakeRecipe #BakingDelights #DessertLovers #SweetAndSalty
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

½ cup heavy cream

½ teaspoon sea salt

For the Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

¼ cup heavy cream

1 teaspoon vanilla extract

¼ teaspoon sea salt

Instructions
 

Prepare the Cupcakes:

    - Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.

      - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        - Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          - In another bowl, whisk together the flour, baking powder, baking soda, and salt.

            - Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

              - Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.

                Make the Salted Caramel Sauce:

                  - In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it becomes a golden-brown liquid. Be careful not to burn it.

                    - Once melted, add in the cubed butter, stirring until melted and combined.

                      - Slowly pour in the heavy cream, stirring continuously. The mixture will bubble up, so be cautious.

                        - Remove from heat and stir in sea salt. Let it cool completely.

                          Prepare the Buttercream Frosting:

                            - In a large bowl, beat the softened butter until creamy.

                              - Gradually add in the powdered sugar, mixing on low speed until incorporated.

                                - Pour in the heavy cream, vanilla extract, and sea salt. Beat on high until the mixture is light and fluffy.

                                  Assemble the Cupcakes:

                                    - Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill the center with a spoonful of salted caramel sauce.

                                      - Frost the tops with buttercream frosting using a piping bag for a decorative touch.

                                        - Drizzle additional salted caramel sauce on top and sprinkle with a pinch of sea salt.

                                          Serve and Enjoy:

                                            - These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days.

                                              Prep Time: 20 mins | Total Time: 1 hr | Servings: 12 cupcakes