Description
These Salted Caramel Cupcakes are the perfect combination of sweet and salty! Moist vanilla cupcakes filled with rich caramel sauce, topped with fluffy buttercream frosting, and finished with a drizzle of caramel, sea salt, and a crunchy pretzel. A decadent treat for any occasion!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Salted Caramel Filling:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 tsp sea salt
For the Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
For Garnish:
- Extra caramel sauce for drizzling
- Pretzels
- A pinch of sea salt
Instructions
- Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and milk, beginning and ending with the flour.
- Divide the batter evenly into the cupcake liners and bake for 18-20 minutes.
- Let cool completely.
- Prepare the Caramel Filling:
- Stir sea salt into the caramel sauce.
- Using a small knife or a cupcake corer, remove the center of each cupcake and fill with caramel.
- Make the Buttercream Frosting:
- Beat butter until smooth and creamy.
- Gradually add powdered sugar, heavy cream, and vanilla extract. Beat until fluffy.
- Assemble the Cupcakes:
- Pipe the buttercream frosting onto the cupcakes.
- Drizzle with extra caramel sauce and sprinkle with a pinch of sea salt.
- Top with a pretzel for a crunchy finish.
- Serve & Enjoy!
Notes
- Use homemade caramel for a richer flavor.
- Store cupcakes in an airtight container for up to 3 days.
- Add chopped nuts for extra texture.
