salted caramel cupcakes

In the world of desserts, few combinations are as captivating as sweet and salty. Among the myriad of treats that highlight this delightful contrast, salted caramel cupcakes have carved out a special niche, winning the hearts (and taste buds) of dessert enthusiasts everywhere. These cupcakes are not just a feast for the eyes; they offer a harmonious blend of rich sweetness and a hint of savory, creating a symphony of flavors that leaves you wanting more.

Indulge in the ultimate dessert experience with these irresistible salted caramel cupcakes! Perfectly balanced between sweet and salty, each bite offers a rich flavor that will captivate your taste buds. With a beautiful caramel filling and creamy frosting, these cupcakes are a delightful treat for any occasion. Follow this easy step-by-step guide and impress your friends and family with your baking skills! #SaltedCaramelCupcakes #BakingInspiration #DessertRecipes #SweetAndSalty #CupcakeLove

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Ingredients

For the Cupcakes:

1 ¾ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup buttermilk

1 tsp vanilla extract

2 tsp baking powder

½ tsp baking soda

½ tsp salt

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter, cubed

½ cup heavy cream

½ tsp sea salt

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

½ tsp vanilla extract

3-4 tbsp heavy cream

Additional sea salt for sprinkling

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream the Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Wet Ingredients: Beat in the eggs one at a time, then add the buttermilk and vanilla extract. Mix until fully combined.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.

Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.

Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter and stir until melted. Slowly drizzle in the heavy cream while stirring; the mixture will bubble up. Remove from heat and stir in the sea salt. Let it cool to thicken slightly.

Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low until combined. Add vanilla and heavy cream, then beat on high until fluffy and smooth.

Assemble the Cupcakes: Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with a teaspoon of salted caramel sauce.

Frost the Cupcakes: Pipe the buttercream frosting on top of each cupcake. Drizzle additional salted caramel sauce over the frosting and sprinkle with a pinch of sea salt.

Serve and Enjoy: Serve immediately or store in an airtight container for up to 3 days.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes