Ultimate Salted Caramel Cupcakes
Rich, moist cupcakes filled with caramel and topped with a creamy salted caramel frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 2 cups all-purpose flour standard for the cake base
- 1 teaspoon baking powder leavening agent
- 1/2 teaspoon baking soda leavening agent
- 1/2 teaspoon salt balances sweetness
- 1/2 teaspoon ground cinnamon adds warmth to the flavor
- 1/2 cup whole milk adds moisture
- 1/2 cup full-fat sour cream adds richness
- 1 stick unsalted butter, at room temperature for better creaming
- 1/4 cup granulated sugar sweetness
- 3/4 cup packed light brown sugar adds moisture and flavor
- 2 large eggs plus one large egg yolk, at room temperature enhances structure
- 1/4 cup boiling hot water helps to bloom the flavors
- 1/2 cup thick, creamy caramel sauce (optional) for cupcake filling
For the Frosting
- 1/2 cup unsalted butter at room temperature
- 1/2 cup heavy cream adds richness
- 1 cup packed light brown sugar sweetness
- 3/4 teaspoon salt balances sweetness
- 3 and 1/4 cups confectioners' sugar, sifted for sweetness and texture
For the Toppings
- 1/4 cup liquid caramel sauce (for drizzling, optional) for extra decoration
- 1 teaspoon flaky sea salt (for decoration) adds a salty contrast
- 6 pieces chewy caramel candies, cut in half (for decoration) for embellishment
Instructions
Preparation
- Preheat oven to 350 degrees F. Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray; set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; set aside.
- In a small bowl, combine the milk and sour cream; mix well to combine and set aside.
Making the Cupcakes
- In a large bowl using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4 minutes.
- Beat in the eggs and egg yolk, one at a time, beating well after each addition.
- Reduce mixer speed to low and gradually add in the flour mixture in 2 additions, alternating with the sour cream/milk mixture, beginning and ending with the flour.
- Finally, stir in the hot water, beating just until combined.
- Fill the prepared cupcake tins 3/4 of the way full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
- Once cooled, carve out a small hole in the center of each cupcake; do not discard the carved-out cake piece.
- Fill each hole with two teaspoons of caramel sauce, then cover again with the carved-out cupcake piece.
Making the Frosting
- In a medium saucepan over medium heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer, about 4 minutes.
- Remove from heat and let cool for 2 minutes, then transfer to the bowl of an electric mixer fitted with the whisk attachment.
- Add 2 cups of confectioners' sugar and beat on medium-low speed until well combined.
- Add remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes.
- Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
Decoration
- Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.
Notes
Store cupcakes in an airtight container at room temperature for 2-3 days. Freeze unfrosted cupcakes for up to 2 months. Use high-quality caramel sauce for best flavor.