Best Salted Caramel Cupcakes
Indulge in these gourmet salted caramel cupcakes featuring nutty brown butter, a gooey caramel center, and a silky cooked caramel frosting finished with a touch of flaky sea salt.
Equipment
- 12-cup cupcake pan
- Light-colored saucepan
- Hand Mixer or Stand Mixer
- Cupcake corer or small knife
- Wire rack
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1 stick unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs plus one large egg yolk, at room temperature
- 1/4 cup boiling hot water
- 1/2 cup thick, creamy caramel sauce
For the frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- 3/4 teaspoon salt
- 3 1/4 cups confectioners' sugar, sifted
Decoration:
- 1/4 cup liquid caramel sauce, for drizzling
- 1 teaspoon flaky sea salt
- 6 chewy caramel candies, cut in half
Instructions
Brown the butter and prep your pans
- Brown the butter for the cupcakes and frosting separately in a light-colored saucepan over medium heat until the milk solids turn golden brown and the butter smells nutty. Let it cool to room temperature before using.
- Preheat your oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and lightly mist with nonstick spray.
Mix the batter
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly blended.
- In a small bowl, stir the milk and sour cream together until smooth.
- In a separate large bowl, beat the cooled brown butter with the granulated and brown sugars for about 4 minutes until light and fluffy.
- Add the eggs and extra yolk one at a time, beating well after each addition to ensure proper emulsification.
- Reduce mixer speed to low and add the flour mixture in two parts, alternating with the milk mixture. Mix only until just combined.
- Pour in the boiling hot water and beat just until the batter is silky and smooth.
Bake and fill the cupcakes
- Divide the batter among the liners, filling each 3/4 full. Bake for 20 to 22 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Core the center of each cooled cupcake. Fill each with 2 teaspoons of caramel sauce and replace the cake top to seal.
Cook the frosting and assemble
- In a medium saucepan, combine butter, heavy cream, brown sugar, and salt over medium heat. Simmer for about 4 minutes until glossy.
- Off the heat, let it stand for 2 minutes. Transfer to a mixer bowl, add 2 cups of confectioners' sugar, and beat on medium-low.
- Add the remaining confectioners' sugar and whip on medium for 5 full minutes until light and cloud-like.
- Chill the frosting for 15 minutes, then frost the cupcakes. Finish with a drizzle of caramel, flaky salt, and a caramel candy half.
Notes
Precision Tip: Use a kitchen scale to measure your flour by weight to avoid dry or dense cupcakes. A packed cup can significantly alter the crumb.
Frosting Tip: For the silkiest texture, sift your confectioners' sugar twice and ensure you whip the frosting for the full 5 minutes to aerate it properly.
Temperature Tip: Never fill warm cupcakes. Ensure the cakes are completely cool so the caramel center doesn't sink or make the base soggy.
Storage Tip: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days, allowing them to reach room temperature before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.