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In the world of desserts, few combinations evoke as much delight as the marriage of sweet and salty flavors. The tantalizing contrast creates a symphony on the palate, where each bite is an exploration of taste. Among the many sweet and salty desserts, Salted Caramel Cupcakes stand out as a decadent treat that perfectly encapsulates this delightful balance. With their moist, buttery cake base, rich salted caramel filling, and luscious frosting, these cupcakes are not just a dessert; they are an experience that brings joy to any occasion.

salted caramel cupcakes

Satisfy your sweet tooth with these luscious Salted Caramel Cupcakes that perfectly blend sweet and salty flavors. With a moist cake base, rich salted caramel filling, and creamy frosting, they are a treat for any occasion. Learn the secrets to baking, filling, and frosting these delightful cupcakes that guarantee happiness in every bite. Share the joy of homemade desserts! #Cupcakes #SaltedCaramel #BakingLove #DessertGoals #SweetAndSalty #Foodie #HomemadeGoodness
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter, cubed

½ cup heavy cream

1 tsp sea salt

For the Frosting:

½ cup unsalted butter, softened

2 cups powdered sugar

3 tbsp salted caramel sauce (store-bought or homemade)

1 tsp vanilla extract

1-2 tbsp milk (as needed for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

    Make the Cupcake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

        Mix It All Together: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir in the vanilla extract until just combined. Do not overmix.

          Bake the Cupcakes: Divide the batter evenly among 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. Allow them to cool completely on a wire rack.

            Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the cubed butter and stir until melted. Slowly drizzle in the heavy cream while mixing. Remove from heat and stir in sea salt. Let cool slightly.

              Core the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small circle from the top of each cupcake. Fill each hole with salted caramel sauce.

                Make the Frosting: In a mixing bowl, beat together the softened butter and powdered sugar until fluffy. Add the salted caramel sauce and vanilla extract. Beat well. If the frosting is too thick, add milk a tablespoon at a time until it reaches your desired consistency.

                  Decorate: Frost each cupcake generously with the caramel frosting. Drizzle extra salted caramel sauce on top and sprinkle with a little extra sea salt for garnish.

                    Serve & Enjoy: Enjoy your sweet and salty salted caramel cupcakes with friends and family!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes