Ultimate Salted Caramel Cupcakes

For salted caramel lovers only... brown sugar cupcakes are stuffed with caramel
cream and topped with salted caramel frosting.

Servings:

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Course:

Dessert

Cuisine:

Cake

Instructions

1 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.
2 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.
3 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.
4 Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea
salt, and half of a caramel candy.

Ultimate Salted Caramel Cupcakes

Course:

Cuisine:

🧂 Ingredients

Instructions

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