Salted Caramel Cupcakes are a treat that brings joy with every single bite. Imagine the sweet aroma wafting through your kitchen as you whip up these delightful cupcakes. They are not just delicious; they are a celebration in themselves! With a base of moist almond cupcakes and a rich, decadent salted caramel filling, these cupcakes create a taste experience that you won’t forget. Topped with a luscious salted caramel buttercream frosting, they make for an irresistible dessert that’s perfect for any occasion. Whether you’re baking for a birthday, an office gathering, or simply wanting to indulge yourself, these irresistible cupcakes will steal the spotlight. Plus, sharing them with family and friends always brings smiles and compliments! Ready to impress your taste buds? Let’s bake some Salted Caramel Cupcakes together!
Why This Recipe Works
The combination of moist almond cupcakes with the rich flavor of homemade salted caramel creates a symphony of tastes and textures. Not only does the salted caramel elevate the flavor profile of the cupcakes, but it also adds a delightful surprise with every bite. Each element works in harmony, delivering your palate layers of sweetness, nuttiness, and that perfect salty kick.
Why You’ll Love This Salted Caramel Cupcakes
These Salted Caramel Cupcakes are not just a dessert; they are an experience. Moist, tender, and topped with an indulgent buttercream made from scratch, they create sheer bliss with every mouthful. Perfect for celebrations, gatherings, or simply a well-deserved treat, these cupcakes will leave you wanting more. It’s hard to resist the golden caramel center and rich frosting that makes these cupcakes a true standout.
Ingredients
- For the Salted Caramel Sauce:
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) salted butter, softened
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp vanilla
-
1/2 tsp salt (adjust to preference)
-
For the Almond Cupcakes:
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 tbsp (70 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp almond extract
- 1 tsp vanilla
-
1/2 cup (120 ml) buttermilk, room temperature
-
For the Salted Caramel Buttercream:
- 3/4 cup (168 g) unsalted butter, softened
- 1/8 tsp salt
- 1/4 cup (70 g) prepared salted caramel sauce (from above)
- 1 1/2 cups (195 g) powdered sugar
Making the Salted Caramel Sauce
Melt the Sugar
In a large saucepan, add the granulated sugar and heat over medium-low. Stir constantly until it crystallizes and eventually melts into a golden liquid. This process takes approximately 20 minutes, so be patient.
Incorporate Butter and Cream
Once melted, quickly stir in room temperature salted butter until fully incorporated. Follow this by adding heavy cream, stirring vigorously to blend everything together.
Add Flavor
Next, stir in the vanilla and salt, then remove the saucepan from heat. Allow the salted caramel to cool completely before using it for the cupcakes.
Baking the Almond Cupcakes
Prepare Your Oven and Liners
Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. This simple step gets you ready to bake some lovely treats.
Mix Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use.
Cream Butter and Sugar
In a large bowl, use an electric mixer to beat together unsalted butter and granulated sugar on high speed until light and fluffy. This should take about 1-2 minutes.
Combine Wet Ingredients
Add the egg, egg yolk, almond extract, and vanilla to the mixture, mixing on medium speed until pale and fluffy.
Mix Everything Together
Gradually, add the flour mixture along with the buttermilk to the wet ingredients, combining everything on low speed until the batter is smooth.
Bake the Cupcakes
Scoop the batter into the prepared lines, filling them about 3/4 full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 10 minutes before transferring to a cooling rack.
Whipping Up the Salted Caramel Buttercream
Beat the Butter
In a large bowl, beat the softened butter and salt with an electric mixer on high speed until it turns pale and fluffy. This process will take about 5 minutes.
Add Salted Caramel
Now mix in the salted caramel sauce until everything is well combined. The combination should be creamy and rich.
Incorporate Powdered Sugar
Sift the powdered sugar into the mixture gradually, mixing on medium-low speed. Once combined, increase to high speed until the frosting is wonderfully fluffy.
Assembling the Cupcakes
Fill the Cupcake Centers
Using a cupcake corer or a small knife, remove a small portion from the center of each cupcake. Pipe in the prepared salted caramel sauce. This hidden treasure adds a delicious surprise!
Frost the Cupcakes
Now, pipe a generous amount of the buttercream frosting over each cupcake. If you want to go the extra mile, drizzle with any remaining salted caramel sauce for that wow factor.
Serving Suggestions
These cupcakes are best enjoyed fresh, but they can also elevate any celebration or gathering. They pair wonderfully with a hot cup of coffee or some warm coconut milk, creating a delightful contrast to the sweet flavors.
Tips for Success
- Ensure all ingredients are at room temperature before starting for better mixing.
- Keep an eye on your cupcakes while baking! They should remain moist inside.
- Feel free to experiment with different flavored extracts in your frosting for a unique twist.
Variations
- If you want a classic flavor, substitute almond extract with vanilla.
- For a richer experience, consider adding chocolate chips to the cupcake batter.
- Top the cupcakes with chopped nuts for added texture and crunch.
FAQs
How do I store leftover Salted Caramel Cupcakes?
Simply store them in an airtight container at room temperature for up to three days.
Can I freeze these cupcakes?
Absolutely! Freeze the unfrosted cupcakes for up to three months. Thaw them out and frost when you’re ready to enjoy.
How can I make the cupcakes gluten-free?
Use a 1:1 gluten-free flour substitute in place of all-purpose flour. They’ll still be delicious!
What can I use instead of buttermilk?
A quick swap can be made with milk and vinegar or lemon juice (1/2 cup milk + 1/2 tablespoon vinegar).
How do I get the perfect caramel consistency?
The secret is to cook the sugar slowly and stir frequently. Keep an eye on the temperature to avoid burning it.
These Salted Caramel Cupcakes embody a perfect blend of flavors and textures. Each bite is a delightful experience, with the rich salted caramel filling and luscious buttercream frosting. Whether you’re serving them for a special occasion or just treating yourself, they’ll surely become a favorite recipe in your baking repertoire!
Print
Salted Caramel Cupcakes
These Salted Caramel Cupcakes are a sweet delight with almond flavor, a rich caramel filling, and topped with creamy buttercream. Perfect for any occasion!
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) salted butter, softened
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp vanilla
- 1/2 tsp salt (adjust to preference)
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 tbsp (70 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp almond extract
- 1 tsp vanilla
- 1/2 cup (120 ml) buttermilk, room temperature
- 3/4 cup (168 g) unsalted butter, softened
- 1/8 tsp salt
- 1/4 cup (70 g) prepared salted caramel sauce (from above)
- 1 1/2 cups (195 g) powdered sugar
Instructions
- Melt granulated sugar in a saucepan over medium-low heat until crystallized and golden.
- Stir in salted butter and heavy cream until combined, then add vanilla and salt.
- Preheat oven to 350°F (175°C) and prepare cupcake liners.
- Whisk together dry ingredients: flour, baking powder, baking soda, and salt.
- Cream unsalted butter and sugar until light and fluffy, then add egg and extracts.
- Mix in dry ingredients and buttermilk until smooth.
- Fill cupcake liners with batter and bake for 16-18 minutes until a toothpick comes out clean.
- For buttercream, beat softened butter with salt until fluffy, add salted caramel and mix.
- Mix in powdered sugar until fluffy.
- Core the cupcakes, fill with salted caramel, and frost with buttercream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Cupcakes should remain moist, keep an eye during baking.
Feel free to add flavored extracts to the frosting for variety.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 24
- Sodium: 160
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 0
- Protein: 3
- Cholesterol: 50
