On February 9th, Jane, Elyse, Yelena, Melanie, Michelle B., and I decided to have a girls night to bake Salted Caramel Cupcakes, gossip, and catch up!
Recipe down below, but first, a funny story.
Jane was making our caramel but for some unknown reason, she turned it back to powder. We’re not really sure what happened but we crumbled some on top of our cupcakes.
I took a go at it. It might look great but there were some chunks that wouldn’t mix all the way through. Then we mixed it into our buttercream before it cooled down so our buttercream didn’t stand up the way we wanted to. It still came out wonderfully though!
It stood its ground, then seconds later it started to spread. I must say it all turned out great. It was too sweet for my taste. We added a lot of sea salt to make it not as sweet. Defeats the purpose, I know. But it’s how you like!
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup brown sugar firmly packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter room temp
- 2 large eggs room temp
- 1 tsp vanilla extract
- 1/2 cup whole milk
- sea salt preferably Fleur de Sel
- 1 stick of butter
- 3-4 cups confectioners sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- pinch of sea salt
Preheat oven to 350°. Line a standard 12-cup cupcake pan with liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat the sugars and butter using an electric mixer until light and fluffy, 3 minutes. Then add eggs and vanilla until well combined.
Add flour mixture in 3 batches alternating with the milk in 2 additions. Beat on low until just combined and scrape down sides of the bowl.
Fill prepared cupcake cups and bake for about 20 minutes until toothpick comes out clean.
In a heavy bottomed saucepan, cook granulated sugar over medium high heat until it begins to melt. It will become an amber brown … CARAMEL!
Carefully pour cream in a steady stream. The whole thing will bubble and sputter but just keep stirring until completely smooth. Set aside to cool a bit.
While caramel is cooling, using a mixer, cream butter until fluffy and smooth. Add confectioners sugar half a cup at a time.You may not need all 4 cups.
When consistency is how you like it, add a pinch of sea salt and take a spoonful of caramel and add it to the frosting in dollops. Gently swirl.
Leftover caramel can be stored in an airtight container for up to one week. To use, bring to room temperature.