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Ingredients:
For the Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
For the Salted Caramel Frosting:
– 1 cup unsalted butter, softened
– 2 3/4 cups powdered sugar
– 1/2 teaspoon salt
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
– 1/2 cup salted caramel sauce
For the Salted Caramel Sauce:
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
Instructions:
To Make the Cupcakes:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
To Make the Salted Caramel Sauce:
1. Combine the sugar, heavy cream, and sea salt in a small saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves.
2. Increase heat to medium-high and bring to a boil. Cook for 5-7 minutes or until the caramel turns a deep amber color.
3. Remove from heat and stir in the butter until melted. Let cool slightly.
To Make the Salted Caramel Frosting:
1. Beat the butter until creamy. Gradually add the powdered sugar, beating until smooth and creamy.
2. Beat in the salt, heavy cream, and vanilla extract.
3. Beat in the salted caramel sauce until well combined.
To Assemble the Cupcakes:
1. Once the cupcakes are completely cool, frost each cupcake with the salted caramel frosting.
2. Drizzle with additional salted caramel sauce, if desired.
Tips:
– To ensure the caramel sauce doesn’t crystallize, don’t stir it too much, and avoid introducing cold ingredients.
– If the frosting becomes too thin, refrigerate it for about 10 minutes to firm it up.
– You can adjust the amount of salt in the frosting to your taste.