Salted Caramel Cupcakes
Ingredients for cupcakes:
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup whole milk
Ingredients for Salted Caramel Frosting:
1/4 cup
granulated sugar
2 tablespoons
water
1/4 cup
heavy cream
1 teaspoon
vanilla extract
1 ½ sticks butter, softened
1 teaspoon
sea salt
1 cup
powdered sugar
Directions for cupcakes:
-
Preheat your oven to 350. Line a standard 12 cup cupcake pan with liners.
-
In a bowl, whisk together the flour, baking powder, and salt.
-
In another bowl, beat the sugars and butter using an electric mixer. You want it to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed.
-
Add in the eggs and vanilla until combined.
-
Add in the flour mixture in three batches, alternating with milk in two additions.
-
Beat on low speed until just combine and scrape down sides of bowl.
-
Fill the prepared cupcake cups and bake for 20 minutes until you can insert a toothpick and it comes out clean.
-
Frost with Salted Caramel Frosting.
Directions for frosting:
-
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, 6-10 minutes.
-
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
-
Beat butter and salt on high in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
-
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes.
-
For easiest spreading, cover and refrigerate until stiff, about 45 minutes, before using.