Description
Indulge in the ultimate treat with these Salted Caramel Cupcakes. Each bite combines the fluffy texture of the cupcake with the rich, gooey sweetness of salted caramel, topped off with a creamy, decadent buttercream frosting. Perfect for any occasion, these cupcakes promise to be a crowd-pleaser, offering a delightful balance of sweet and salty flavors that will tantalize your taste buds.
Ingredients
Scale
- For the Cupcakes:
- 175g Butter, softened
- 175g Light brown sugar
- 3 Large eggs
- 1 tsp Vanilla extract
- 175g Self-raising flour
- For the Salted Caramel Sauce (Filling and Topping):
- 200g Sugar
- 90g Butter
- 120ml Heavy cream
- 1 tsp Sea salt
- For the Buttercream:
- 200g Butter, softened
- 400g Icing sugar
- 2 tsp Salted caramel flavouring
- 1 tbsp Milk
Instructions
- Cupcakes: Preheat your oven to 160°C (320°F). Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Gradually fold in flour until just combined. Divide batter among cupcake liners and bake for 20-25 minutes. Allow to cool.
- Salted Caramel Sauce: Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color. Carefully add butter and stir until melted. Slowly pour in heavy cream, stirring continuously. Remove from heat, add sea salt, and let cool.
- Buttercream: Beat butter until creamy. Gradually add icing sugar and salted caramel flavouring until smooth. Adjust consistency with milk if necessary.
- Assembly: Core cooled cupcakes and fill with salted caramel sauce. Frost with buttercream and drizzle with additional caramel sauce. Sprinkle with a pinch of sea salt or garnish as desired.
Notes
- Ingredient Quality: For the best results, use high-quality ingredients. Fresh butter and free-range eggs can make a significant difference in flavor.
- Caramel Consistency: The key to perfect salted caramel is patience. Cook the caramel slowly to avoid burning, and adjust the amount of sea salt based on your taste preference.
- Storage: Unfrosted cupcakes can be stored in an airtight container for up to 3 days. Once frosted, it’s best to keep them refrigerated and consume within 3 days.
- Serving Suggestion: These cupcakes are best enjoyed at room temperature, allowing the flavors and textures to fully express themselves.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 478 kcal