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Salted Caramel Cupcakes Recipe

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★★★★★

4.9 from 119 reviews

Delight in these decadent Salted Caramel Cupcakes featuring moist almond-infused cupcakes filled with rich, homemade salted caramel sauce and topped with a luscious salted caramel buttercream frosting. Perfectly balanced with a touch of sea salt, these cupcakes are an irresistible treat for any occasion.

Ingredients

Scale

Salted Caramel Sauce

  • 1 cup (200 g) granulated white sugar
  • 5 tbsp (70 g) salted butter, softened
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp salt (adjust between 1/4 tsp to 1/2 tsp as per preference)

Almond Cupcakes

  • 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp (70 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, room temperature

Salted Caramel Buttercream

  • 3/4 cup (168 g) unsalted butter, softened
  • 1/8 tsp salt
  • 1/4 cup (70 g) prepared salted caramel sauce (from above)
  • 1 1/2 cups (195 g) powdered sugar

Instructions

  1. Make the Salted Caramel Sauce: Add the granulated white sugar to a large saucepan over medium low heat. Let the sugar first crystalize then slowly melt to a golden color, which takes about 20 minutes. When mostly melted but some clumps remain, reduce heat to low to prevent burning.
  2. Incorporate Butter: Once fully melted and golden, quickly stir in the softened salted butter until fully combined.
  3. Add Heavy Cream: Stir in the room temperature heavy cream immediately, stirring quickly to integrate. If butter and cream separate, increase heat to medium low and stir vigorously until smooth.
  4. Finish Salted Caramel Sauce: Stir in sea salt and vanilla extract, then remove from heat and allow sauce to cool completely before use.
  5. Prepare Almond Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  6. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on high speed for 1-2 minutes until light and fluffy. Use paddle attachment if on stand mixer.
  7. Add Eggs and Extracts: Mix in egg, egg yolk, almond extract, and vanilla extract on medium speed for 1 minute until pale and fluffy.
  8. Combine Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the batter, mixing on low speed until smooth. Scrape sides as needed.
  9. Portion Cupcakes: Fill cupcake liners about 3/4 full with batter.
  10. Bake: Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool Cupcakes: Let cupcakes cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  12. Make Salted Caramel Buttercream: Beat softened unsalted butter and salt on high speed until pale and fluffy, about 5 minutes, using whisk attachment if available.
  13. Add Caramel Sauce: Mix in cooled salted caramel sauce on medium-high speed until well combined.
  14. Add Powdered Sugar: Gradually sift in powdered sugar, mixing on medium-low then increase to high speed until frosting is light and fluffy.
  15. Prepare Piping Bags: Transfer frosting to a piping bag fitted with a decorative tip. Likewise, prepare another piping bag with remaining salted caramel sauce.
  16. Core Cupcakes: Once cupcakes are completely cooled, remove some of the center from each cupcake using a cupcake corer or a small spoon.
  17. Fill Cupcakes: Pipe salted caramel sauce into the hollowed centers.
  18. Frost Cupcakes: Generously pipe the salted caramel buttercream on top of each cupcake.
  19. Garnish and Serve: Drizzle extra salted caramel sauce over the frosted cupcakes. Serve and enjoy!

Notes

  • Ensuring butter and cream are at room temperature helps prevent caramel separation.
  • Use a cupcake corer or small spoon to hollow cupcakes evenly for caramel filling.
  • Adjust the salt in caramel sauce to taste, depending on preference for sweetness vs saltiness balance.
  • Allow frosting to be fluffy by beating thoroughly to incorporate air.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Salted caramel cupcakes, caramel buttercream, almond cupcakes, homemade caramel sauce, dessert cupcake recipe

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