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
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.