Description
Salted Caramel Cupcakes are a decadent treat that perfectly balances the rich sweetness of caramel with a hint of sea salt. These moist and fluffy cupcakes are ideal for any occasion, offering a delightful combination of flavors that will satisfy any dessert lover. Whether you’re baking for a party or simply indulging in a homemade treat, this recipe is a must-try.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 eggs
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup caramel sauce
- Coarse sea salt for sprinkling
Instructions
Preheat the Oven
Set your oven to 350°F (175°C) and line a cupcake pan with liners to prepare for baking.
Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
Incorporate Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract for added flavor.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, alternating with milk. Mix until just combined to maintain a light texture.
Fill and Bake
Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Add the Toppings
Let the cupcakes cool completely before drizzling caramel sauce over the top. Finish by sprinkling coarse sea salt for that signature sweet and salty contrast.
Notes
Serving Tips
- For the best flavor, serve these cupcakes at room temperature to allow the caramel to soften and enhance the taste.
- Pair them with a cup of coffee, tea, or a glass of milk for a delightful treat.
- If desired, add a dollop of whipped cream or a sprinkle of crushed toffee for extra texture and flavor.
Storage Tips
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place away from direct sunlight.
- Refrigeration: If storing for longer, place them in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture.
- Freezing: To freeze, place unfrosted cupcakes in an airtight container or freezer-safe bag. They can be stored for up to 3 months. Thaw at room temperature before adding caramel topping and sea salt.
