Remember when I made this magical salted caramel sauce? Well it just got even more magical.
SALTED CARAMEL CUPCAKES!!!
It’s 2 of my all time favourite things coming together. Like Taylor Swift & Calvin Harris. Except vanilla cupcakes & salted caramel sauce.
And then they got married and had beautiful salted caramel cupcake babies!!
I get a little excited about things like this, can you tell?? I think it’s because I’m taking these cupcakes to a girl’s movie night tonight that is going to involve pizza, mulled cider and way too much giggling!
Aaaanyway, back to the cupcakes.
You might think that with salted caramel sauce in the cupcake and in the frosting it may be too sweet but it works. I think it’s the salt. So because they weren’t too sweet I took it one step further and drizzled more sauce on top. Two reasons:
1. More salted caramel is better
2. More salted caramel is better
Wait, I already said that? Ok…
2. It’s pretty.
And pretty always tastes better.
The cupcakes themselves are an adaption of my favourite vanilla cupcake recipe (which I can’t believe I don’t have on here yet!) with a little butter removed and salted caramel added in.
The frosting is the easiest it gets. Add icing sugar, salted caramel sauce and a little milk and beat it until it is the perfect fluffy consistency of cupcake frosting.
These cupcakes are the perfect treat for any get together, a birthday or just because you can.
I think I’ve found my new favourite cupcake!
Triple Salted Caramel Cupcakes
Ingredients
For the cupcakes
90 grams butter, softened
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup milk
1/3 cup salted caramel sauce (bought or homemade)
For the frosting
2 cups icing sugar
1/2 cup salted caramel sauce
2 TBSP milk
Method
For the cupcakes
Using a stand or hand held mixer beat together butter and sugar until pale and creamy (3-5 minutes).
Add vanilla and 1 egg at a time, beating for 1 minute after each.
Sift flour and baking powder into the bowl and add milk. On low speed mix until flour & milk are just incorporated.
Add the salted caramel and beat again on high speed for about 30 seconds until the caramel is mixed in and the batter is fluffy.
Scoop the batter into muffin tins lined with paper cases filling them about 2/3 full.
Bake at 180 degrees C for 13-16 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
Allow cupcakes to cool completely before frosting.
For the frosting
Sift icing sugar into the bowl of a stand mixer. Add salted caramel sauce and milk, and beat on high speed for 3-4 minutes until all ingredients are incorporated and the frosting is light & fluffy.
Spoon into a piping bag and pipe onto the cooled cupcakes. Alternatively, you can use a knife to spread the frosting on the cupcakes.
Drizzle the top with more salted caramel sauce.
Store cupcakes in an airtight container for 5 days.
Aaaghhh. This is another recipe I can never make again unless it’s for someone else. Way too easy and way too delicious to trust myself around!!
Haha I would have to agree with you on this one! 🙂
YUM!!! I believe I could make this work dairy-free 😉 Your rules make perfect Sense. MORE salted caramel IS better!
I definitely think you could too! Salted caramel makes the world go round right? 🙂
I want these….NOW!!! 🙂
They are my favourite cupcakes!!
OMG yum!!! Need these in my life!!!!
I’ve made and eaten way too many in the last 2 weeks…they are SO good!!