Salted Caramel Cupcakes Recipe

Indulge your sweet tooth with our Salted Caramel Cupcakes, a divine combination of sweet caramel and a dash of sea salt that creates a symphony of flavors in every bite. These cupcakes are perfect for any occasion, from a cozy family gathering to a grand celebration. Let’s dive into the recipe and bring these delicious treats to life!

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

Directions:

1. Prepare Your Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal and perfect shapes.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This introduces air into the batter, helping it rise. Add the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This mixture will provide the structure for your cupcakes.
4. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the flour mixture. This method ensures your batter remains smooth and well-mixed.
5. Bake to Perfection: Fill the cupcake liners two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before the next step.
6. Finishing Touches: Drizzle each cupcake with caramel sauce and sprinkle a pinch of coarse sea salt on top. This not only adds a visually appealing touch but also enhances the flavors.

Frequently Asked Questions:

1. Can I use salted butter instead of unsalted?
   • Yes, you can use salted butter if you prefer a deeper salty profile. Just omit the additional salt from the recipe to balance the flavors.
2. What type of milk is best for this recipe?
   • Whole milk is preferred for its richness, but you can use any milk you have on hand. Even non-dairy alternatives like almond or oat milk work well.
3. Can these cupcakes be made gluten-free?
   • Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking.
4. How long can I store these cupcakes?
   • These cupcakes can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.

Chef’s Advice:

For an extra indulgent touch, consider filling the cupcakes with a spoonful of caramel sauce before baking. Simply fill the liners halfway, add a small dollop of caramel, then cover with more batter. This hidden caramel core will surprise and delight your guests!