Salted Caramel Cupcakes

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateWhile it’s still fall, all I want to do is eat caramel everything. I recently shared my recipe for the easiest homemade caramel sauce ever, and I use that same recipe for a delicious filling and drizzle on these cupcakes. These are a triple threat. Brown sugary cupcakes with caramel filling, topped with salted caramel buttercream frosting and drizzled with more salted caramel. 

Basically, I hope you like caramel! Salted caramel cupcakes will go down as one of my favorite cupcake recipes, but I’ll warn you, they’re extra sweet. The cupcakes come out perfectly light and moist, but the frosting is extra sweet, so a little bit on top of the cupcake will go a long way. Lucky for me, I love sweet! 

Salted Caramel Cupcakes | RevamperateIngredients (makes about 14 cupcakes): 

  • 1/2 cup butter, soft
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup + 2 tbsp buttermilk 

Preheat the oven to 350 degrees. 

Combine the flour, baking powder and salt in one bowl and set aside. Beat the butter and brown sugar until creamy. Add the vanilla and each egg, beating well between each addition. Mix in the flour mixture in 2-3 batches, alternating with the buttermilk.

Distribute the batter among lined cupcake cavities and bake for 20-22 minutes until an inserted toothpick comes out clean.

For the salted caramel filling and drizzle, visit my recipe for 4-ingredient caramel sauce.

Once the cupcakes are cooled, core them to fill with caramel. I prefer to use a knife to cut a small circle in the middle of the cupcake and use a spoon to fill with still slightly warm caramel. 

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateSalted caramel buttercream

  • 1/4 cup butter
  • 1 cup brown sugar
  • 2/3 cup heavy cream (divided)
  • 1 tsp vanilla extract 
  • 1/2 tsp salt
  • 3-4 cups powdered sugar

In a saucepan, melt the butter, 1/3 cup of cream, vanilla, brown sugar and salt. Simmer on medium heat until the sugar melts and the mixture bubbles, about 5 minutes. Remove from heat and let cool for about 5 minutes. Transfer to the bowl of your electric mixer fitted with a whisk attachment. Beat the caramel mixture, adding the powdered sugar and 1/3 cup of heavy cream until you reach your desired sweetness and the frosting is fluffy. Add more or less sugar or cream until you reach the consistency you prefer.

Pipe the frosting onto cooled cupcakes, covering the caramel filling, and drizzle with additional caramel. Now, indulge! 

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