Salted Caramel Cupcakes
With this recipe, you’ve got classic vanilla cupcakes teaming up with rich caramel sauce. The result? A tango of sweet and salty that’ll have you reaching for seconds!
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Calories: 352kcal
Ingredients
Cupcakes:
- 150 g softened salted butter
- 150 g golden caster sugar
- 3 eggs
- 1 ½ tsp vanilla extract
- 150 g self-raising flour
- 1 ½ tsp milk
- 9 tsp caramel sauce
Icing:
- 112.5 g soft salted butter
- 225 g icing sugar
- 300 g caramel sauce
- Flaky sea salt
Instructions
- Preheat your oven to 356ºF (180ºC) and line 18 cupcake molds with paper cases.
- Beat sugar and butter until fluffy, then add eggs and vanilla extract. Fold in the cake flour, then pour in milk and mix until combined.
- Divide your cupcake batter into the cases, reserving 3 tablespoons. Sprinkle salt on half of your caramel sauce, place on top of each cupcake, then use the remaining 3 tablespoons of batter to cover it. Bake for 15 to 20 minutes.
- While cooling, prepare the icing. Whisk the icing sugar (added half by half) and butter until fluffy, then mix in the remaining half of your salted caramel. Pipe the frosting onto your cool cupcakes.
- Sprinkle some sea salt if you want.
Notes
- The butter should be at room temperature. If it's cold, chop the butter into tablespoon pieces and let it sit for about an hour.
- Eggs and milk should also be at room temperature. You can dunk cold eggs in warm water for 15 minutes.
- Caramel candies can be topped on cupcakes, optionally dipped in chocolate, and sprinkled with sea salt. Store-bought candies like Rolos can also be used.
- Cupcakes can be made a day ahead and stored at room temperature. They can also be frozen for 3 months and thawed in the fridge overnight.
- Use a round piping tip for frosting, as star tips might not work well with thinner frosting.
Nutrition
Calories: 352kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12.2g | Sugar: 34g
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