Caramel Cupcakes
Equipment
- 1 muffin tray (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small saucepan
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 Piping bag (optional)
- 1 round or star piping tip (optional)
Ingredients
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoon unsalted butter room temperature cubed
- 1/2 cup heavy cream room temperature
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter softened
- 2 cup powdered sugar sifted
- 1/4 teaspoon fine salt
- 1 3–4 tablespoons salted caramel sauce cooled
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tray with paper cupcake liners.
- In a medium mixing bowl whisk together the all-purpose flour, baking powder, and salt, then set aside.
- In another medium mixing bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Add half of the flour mixture to the wet ingredients and mix on low speed just until combined.
- Pour in the milk and mix on low speed until incorporated.
- Add the remaining flour mixture and mix only until the batter is smooth with no dry streaks.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the muffin tray to a wire cooling rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the tray and place them directly on the wire rack to cool completely.
- While the cupcakes bake, add granulated sugar and water to a small saucepan and cook over medium heat without stirring until the sugar dissolves and turns a deep amber color.
- Remove the saucepan from heat, carefully whisk in the cubed butter until melted and combined.
- Slowly pour in the heavy cream while whisking continuously until the caramel is smooth.
- Stir in the sea salt, then transfer the caramel sauce to a heatproof bowl to cool completely to room temperature.
- For the buttercream, beat the softened butter in a mixing bowl until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar and salt, mixing on low at first, then increasing to medium until fluffy.
- Add 3 tablespoons of the cooled salted caramel sauce to the buttercream and beat until smooth and well combined, adding an extra tablespoon if a stronger caramel flavor is desired.
- Once the cupcakes are completely cool, transfer the caramel buttercream to a piping bag fitted with a round or star tip or prepare a spatula for spreading.
- Pipe or spread the caramel buttercream on top of each cupcake, swirling it neatly.
- Drizzle a small amount of the remaining salted caramel sauce over each frosted cupcake just before serving.
Notes
For best results, ensure all dairy ingredients are at room temperature so the batter emulsifies well and the cupcakes bake evenly without tunneling; avoid overmixing once the flour is added to keep the crumb tender. When making the caramel, watch the color closely and remove it from the heat as soon as it reaches a deep amber to prevent bitterness, and always add the cream slowly to avoid splattering. If the caramel thickens too much after cooling, gently warm it for a few seconds until pourable. The frosted cupcakes keep well in an airtight container at cool room temperature for a day or in the refrigerator for up to three days; let chilled cupcakes sit out for 15–20 minutes before serving so the buttercream softens and the caramel flavor is more pronounced.
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