Salted Caramel Cupcakes

By á-40782

Ingredients

• Caramel Sauce:
• 12 Tbsp butter
• 1 1/2 cups packed light brown sugar + 1 tbsp molasses
• 3/4 cup light brown sugar
• 3/4 cup whole milk
• Cupcakes:
• 3 cups all purpose flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 cup butter (room temperature)
• 2 cups sugar
• 4 eggs (room temperature)
• 1 cup milk (room temperature)
• 1 tsp vanilla extract
• Caramel Buttercream:
• 3/4 cup reserved caramel sauce
• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk
• Sea Salt for topping

Details

Adapted from cookiesandcups.com

Preparation

Step 1

Caramel Sauce:

In a large saucepan over medium heat, melt butter and light and dark brown sugars, and milk together. Bring to a boil.

Let mixture boil for 3 minutes. Remove from heat and let cool.

Cupcakes:

Preheat the oven to 350 degrees fahrenheit. Line a cupcake tray with liners.

In a bowl, mix together flour, baking powder and salt.

In another bowl, beat the butter until creamy. Add the sugar and mix with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed.

Divide the batter into the cupcake liners until 2/3 full. Bake until a toothpick inserted comes out just clean (mine took 20-23 minutes although the original recipe said 12-15 minutes). Cool for 5-10 minutes on a rack.

Caramel Buttercream:

While cupcakes are cooling make your frosting. Combine butter, powdered sugar 3/4 cup prepared (and cooled) caramel sauce and milk in a mixing bowl. Beat ingredients together about 2 minutes until creamy.

Constructing Cupcakes:

After cupcakes have cooled for about 10 minutes, pierce tops of cupcakes with a sharp knife or skewer about 10 times. Pour about 1 tablespoon of caramel sauce on top of each cupcake, allowing it to absorb into the holes.

Let the cupcakes finish cooling completely and then frost with about 2 tablespoons of frosting on each. Lightly sprinkle your cupcakes with (coarse or flaked) sea salt.