Salted Caramel Cupcakes

Salted caramel cupcakes Submitted by TiffanyHilby
Salted caramel cupcakes Submitted by TiffanyHilby
A delicious combination of sweet and salty in the perfect sized treat.




2 sticks, 1 cup, softened unsalted butter 1¾ cups sugar 4 eggs at room temperature 1 tablespoon vanilla extract 2¾ cups all-purpose flour 2½ teaspoons baking powder ¾ teaspoon salt 1½ cups sour cream caramel sauce vanilla buttercream kosher salt

Nutritional information

No nutrition information available


Sift together flour, salt, and baking powder. Then set aside. Cream together butter and sugar in a stand mixer. Then beat in eggs one at a time. Mix in the vanilla. Next, alternate adding flour and sour cream by adding ⅓ of the flour mixture, ½ of the sour cream, another ⅓ of the flour, the remaining sour cream, then the remaining flour. Stirring well after each addition. Pour into paper-lined muffin tins and bake in a 350 degree preheated oven for 12-15 minutes or until a toothpick inserted in the middle comes out clean. Cool completely. Then, using an apple corer, hollow out a bit of the center of each cupcake. Fill the centers with caramel sauce, about ½ teaspoon in each. The sprinkle the tops of the cupcakes with a pinch of kosher salt. Top with buttercream, drizzle with more caramel, and sprinkle tops with another pinch of kosher salt.