Salted Caramel Cupcake Recipe
Author: My Frugal Adventures
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- Cupcake:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 stick of unsalted butter, softened
- 1 cup plus 2 tablespoons packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup plus 2 tablespoons buttermilk* (or homemade substitute listed below)
- .
- Buttercream Frosting:
- 1½ cups unsalted butter, cubed and chilled
- 4oz cream cheese, cubed and chilled
- 3 cups powdered sugar
- 1 cup caramel sauce (homemade or store bought)**
- .
- For the cupcakes:
- Cream together butter and brown sugar on medium-high speed until pale and fluffy.
- Add eggs, one at a time, beating until mixed together.
- Add vanilla and mix.
- Mix flour, baking powder and salt in a small bowl.
- Add flour mixture in three batches, alternating buttermilk, and beating until combined after each.
- Fill cupcake liners with batter about halfway full.
- Bake for 25 minutes at 325.
- Let cool completely before frosting.
- For the frosting:
- Using a stand mixer with the paddle attachment, add the butter and beat until smooth.
- Add the cream cheese and mix until incorporated with butter and both are smooth.
- Add the powdered sugar in- about ½ cup at a time- and mix on low until all the sugar is incorporated.
- **Add in ¼ cup to 1 cup of caramel to the frosting mixture and mix until blended- please see note below.
- Frost your cupcakes and drizzle a little more caramel on top and sprinkle with salt.
Recipe by My Frugal Adventures at https://myfrugaladventures.com/2013/10/salted-caramel-buttercream-cupcake-recipe/
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