Salted Caramel Cupcakes

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Indulge in the rich and decadent world of Salted Caramel Cupcakes—a delightful treat that blends sweet and salty flavors in perfect harmony. These cupcakes feature a moist, fluffy base with hints of buttery goodness, topped with silky caramel buttercream frosting swirled to perfection. The glossy drizzle of caramel sauce adds a luscious touch, while the sprinkle of sea salt balances the sweetness beautifully.

Whether you’re baking for a party, holiday gathering, or just treating yourself to a delicious dessert, these cupcakes will impress. Each bite offers a delightful contrast of creamy frosting, sticky caramel, and tender cake, making it impossible to resist. Get ready to bake a batch that will leave everyone asking for seconds!

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Ingredients for Salted Caramel Cupcakes

Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup caramel sauce
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 tsp baking powder

Caramel Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup caramel sauce
• 1/2 tsp sea salt
• 2-3 tbsp heavy cream (optional, for smoother texture)

Topping

• Extra caramel sauce for drizzling
• Sea salt flakes or sugar pearls for garnish

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and caramel sauce.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth and well combined.

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Step 2: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

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Step 3: Make the Caramel Buttercream

In a clean bowl, beat the softened butter until creamy and fluffy. Gradually add the powdered sugar, beating well after each addition. Pour in the caramel sauce and a pinch of sea salt, mixing until smooth and airy. For a softer texture, add 1-2 tablespoons of heavy cream as needed.

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Step 4: Frost and Decorate

Using a piping bag fitted with a large tip, pipe swirls of caramel buttercream onto the cooled cupcakes. Drizzle each cupcake generously with caramel sauce, then sprinkle with sea salt flakes or decorative sugar pearls for the final touch.

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Step 5: Serve and Enjoy

These Salted Caramel Cupcakes are best enjoyed fresh but can be stored for later indulgence. Each bite bursts with rich caramel flavor and a perfect balance of sweet and salty.

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Storage Instructions

To keep your Salted Caramel Cupcakes fresh and delicious, store them in an airtight container at room temperature for up to 2 days. If you’d like to extend their shelf life, refrigerate them for up to 5 days. Before serving, allow the cupcakes to return to room temperature for optimal texture and flavor.

For longer storage, you can freeze the unfrosted cupcakes. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature before adding the buttercream and caramel drizzle.

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Estimated Nutrition

Per serving (1 cupcake):

• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 70mg
• Sodium: 220mg
• Sugar: 36g

Note: Nutrition values are approximate and may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I make the cupcakes in advance?

Yes! Bake the cupcakes a day before, store them in an airtight container, and frost them just before serving for the freshest taste.

2. How can I make the caramel sauce from scratch?

Combine 1 cup of sugar with 1/4 cup of water in a saucepan over medium heat. Stir occasionally until golden brown, then whisk in 1/2 cup heavy cream and 2 tbsp butter until smooth.

3. Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel sauce works wonderfully and saves time. Choose a thick, rich variety for the best results.

4. What’s the best way to pipe the frosting?

For perfect swirls, use a large star tip and start piping from the outer edge, working your way inward and upward.

5. Can I make these cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend for a suitable alternative.

6. Why did my cupcakes turn out dense?

Overmixing the batter can result in dense cupcakes. Mix just until the ingredients are combined for a light, fluffy texture.

7. Can I reduce the sugar in the frosting?

Yes, you can slightly reduce the powdered sugar in the buttercream, but keep in mind that it may affect the structure and sweetness.

8. What’s the best way to store leftover frosting?

Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Rewhip it before use for a smooth texture.

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