Salted Caramel Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Small saucepan
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 wire cooling rack
- 1 piping bag
- 1 large round or star piping tip
- 1 small paring knife
Ingredients
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 120 milliliter whole milk room temperature
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 10 milliliter vanilla extract
- 7 gram baking powder
- 2 gram fine sea salt
- 200 gram granulated sugar for caramel
- 60 milliliter water for caramel
- 120 milliliter heavy cream room temperature
- 90 gram unsalted butter cubed and room temperature; for caramel
- 3 gram fine sea salt for caramel
- 230 gram unsalted butter softened; for frosting
- 360 gram powdered sugar sifted; for frosting
- 30 milliliter heavy cream for frosting
- 5 milliliter vanilla extract for frosting
- 2 gram fine sea salt for frosting
Instructions
- Preheat the oven to 175°C and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together flour, baking powder, and salt until well combined.
- In a large bowl beat softened butter and granulated sugar with a mixer until pale and fluffy, about 3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract.
- Add the dry ingredients to the wet in two additions, alternating with milk, beginning and ending with dry ingredients, mixing just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the tin to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them to cool completely.
- While the cupcakes cool, make the caramel by combining sugar and water in a small saucepan over medium heat, gently swirling until the sugar dissolves.
- Continue cooking the sugar mixture without stirring until it turns a deep amber color.
- Carefully remove the pan from the heat and slowly whisk in the heavy cream until smooth, being cautious of steam and bubbling.
- Add the cubed butter and salt to the caramel and whisk until fully melted and combined, then let it cool to room temperature.
- For the frosting, beat softened butter in a bowl until creamy and smooth, about 2 minutes.
- Gradually add powdered sugar, mixing on low at first and then increasing speed until fully incorporated and fluffy.
- Add heavy cream, vanilla extract, salt, and 60 ml of the cooled caramel, then beat until the frosting is light and spreadable.
- Once cupcakes are completely cool, use a small paring knife to cut a shallow cone-shaped cavity in the center of each cupcake.
- Spoon or pipe a small amount of cooled caramel into each cavity, reserving some caramel for drizzling.
- Fit a piping bag with a round or star tip, fill it with caramel frosting, and pipe a generous swirl on top of each cupcake.
- Drizzle the remaining caramel over the frosted cupcakes in thin streams.
- Let the cupcakes rest for at least 30 minutes to allow the flavors to meld and the frosting to set slightly before serving.
Notes
When making caramel, use medium heat and swirl rather than stir to avoid crystallization, and pull it from the heat as soon as it reaches a deep amber to prevent bitterness. Room-temperature cream and butter reduce splattering when added, and cooling the caramel fully keeps it from melting the frosting. For lighter cupcakes, avoid overmixing once the flour is added, and ensure all ingredients are at room temperature. If your frosting is too soft, chill it 10–15 minutes; if too thick, whisk in a teaspoon of cream at a time. Store the cupcakes in an airtight container at cool room temperature for a day or refrigerate up to three days, letting them come to room temperature before serving for the best texture and flavor.
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