Description
Deliciously moist cupcakes filled with gooey salted caramel and topped with a rich caramel frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup salted caramel sauce
- For frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup salted caramel sauce
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner halfway with batter, then add a teaspoon of salted caramel sauce in the center, and top with more batter until the liners are ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, caramel sauce, and vanilla until smooth.
- Frost the cooled cupcakes and drizzle with additional salted caramel sauce.
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Make sure the cupcakes are completely cool before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg