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If you love salted caramel, this cupcake recipe is for you!

Ultimate Salted Caramel Cupcakes

Ashley Manila
For salted caramel lovers only... brown sugar cupcakes are stuffed with caramel cream and topped with salted caramel frosting.
5 from 11 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Cake

Ingredients
 

For the cupcakes:

  • 2 cups all-purpose flour (be sure NOT to pack your flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs plus one large egg yolk, at room temperature
  • 1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
  • 1/2 cup thick, creamy caramel sauce (see post for references), optional

For the frosting:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 3/4 teaspoon salt
  • 3 and 1/4 cups confectioners' sugar, sifted

Decoration:

  • 1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
  • 1 teaspoon flaky sea salt
  • 6 chewy caramel candies, cut in half (see post for references)

Instructions
 

For the cupcakes:

  • 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. 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 (don't skimp on time here!). 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 flour mixture in 2 additions, alternating with 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 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, use a small sharp knife to 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. Set aside and make the salted caramel frosting.

For the Salted Caramel Frosting:

  • In a medium-sized saucepan, placed 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 the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in 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

*Cupcakes may be frozen, unfrosted, for up to 2 months. *Cupcakes must cool completely before being frosted.
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