There are few flavors that I love more than salted caramel. It’s a flavor that I seek out all year, not just during the fall when salted caramel flavors can be found anywhere and everywhere. Salted caramel should be a non-seasonal flavor, because just about everything tastes better when it’s salted caramel flavored, especially these Salted Caramel Cupcakes.
I made these cupcakes a little while ago for a monthly party that my friend hosts at her apartment on the first Saturday of the month. Her last party happened to fall on the same weekend of another friend’s birthday, so we combined the two for the most epic party of the summer (yes I’m biased, but it was pretty fun). I made a couple of dishes for the party, including these Salted Caramel Cupcakes. These cupcakes are intense because here is a salted caramel filling in the middle, as well as a delightful salted caramel buttercream that was so fun to make.
It’s been a while since I’ve made cupcakes, and overall I was very happy with how these turned out. This was my first time making cupcakes with buttermilk, and it added a denser texture to the cupcakes that I wasn’t expecting, but it added a milky creaminess that I didn’t realize cupcakes needed until now.
My second favorite thing about these cupcakes is the salted caramel buttercream icing. Now, I’m normally not a huge fan of icing in general. I usually find them to be too sickly sweet to tolerate, but when you make your own icing at home you can control how sweet it is, and the icing I made was less on the sweet side, more on the salty caramel side. So, just perfect in my opinion!
I think it’s a good idea to make these salted caramel cupcakes before fall sneaks up on ya and you’re scrambling to add new fall recipes into your life. True story, it happens!
And check out a few of my other dessert recipes here:
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- a large pinch of salt
- 6 tablespoons of unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup plus 2 tablespoons buttermilk
- 1/2 cup granulated sugar
- 4 Tablespoons water
- 2 teaspoons light corn syrup
- 1/2 cup heaving whipped cream, room temperatue
- 1 teaspoons vanilla
- 1 teaspoons lemon juice or vinegar
- 1 teaspoon salt
- Up to 1 cup of caramel
- 2lb powdered sugar
- 2 sticks butter, softened
- Preheat oven to 350F. Line cupcake pans with liners and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack and let cupcakes cool completely.
- Use a paring knife, core a small hole out each cupcake and fill with a small dollop of caramel (this will be made in the next step). Set aside as you prepare the icing.
- Mixing the water, corn syrup, and the granulated sugar together in a small saucepan.
- Bring the water and sugar mixture to a boil over medium heat, but do not stir! Stirring encourages unwanted crystallization. Cook until the water and sugar mixture caramelizes into a dark golden brown color. Make sure to keep an eye on it so it doesn't burn.
- Remove the caramelized sugar syrup from heat, and mix in the cream. Using room temperature cream assures that the mixture won't seize up. Pour it in a little at a time to start, and then the rest of it as it becomes more creamy.
- Mix in the salt and the vinegar and vanilla. Stir to combine.
- Set aside to cool COMPLETELY, preferably in the refrigerator for a few hours.
- Combine the softened butter and powdered sugar together in a mixer and beat until a smooth buttercream icing forms.
- Next, add in caramel, starting with 1/4 of a cup and gradually adding more to suit your tastes. The caramel may thin out the buttercream a bit, so add in more powdered sugar if needed.
- Pipe the icing onto the cupcakes and top with the extra leftover caramel. Enjoy!
Adapted From: The Baker Chick & Tikkido