These cupcakes are so good! The cake is moist and sweet, the frosting is creamy and has a wonderful caramel flavor, but my favorite part is the center of salted caramel sauce.
I didn’t find the frosting had enough saltiness for a salted caramel cupcake, but sprinkling some fleur de sel on top did the trick. Try the frosting first and see what you think. You can always add more but it’s hard to remove if it’s too salty.
The assembly is very simple and they are so beautiful .. place the ring-shaped glaciated on the cupcake and place the salted caramel sauce right in the center.
Also you can make a small hole in the cupcakes (remove only a little) like that may put more salted caramel sauce .. mmm yum yum!!
Vanilla Salted Caramel Cupcakes
Bake Time: 18-24 minutes.
Yield: 12 cupcakes.
- 1/2 cup softened butter
- 3/4 to 1 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup cold milk
- Preheat oven to 350°F.
- Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.
- In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.
Salted Caramel Sauce
Yield: 2 cups of sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel (or any other flaky sea salt)
1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down.
Salted Caramel Frosting
Total Time: 45 mins, plus chilling time
Active Time: 20 mins
Makes: 2 cups
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1/2 teaspoon fine salt
- 1 cup powdered sugar
- Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
- Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
- Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
- Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.