Salted Caramel Cupcakes

I saw these on pinterest and new I had to make them. The original recipe comes from We are not Martha. I'm kind of obsessed with salted caramel right now and these were a great way to highlight them. These cupcakes were spectacular and everyone loved them. I will definitely make them again. Below is the recipe:

Ingredients: 

Cupcakes:
1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 stick (1/2 C) unsalted butter, room temperature
• 1 cup plus 2 tablespoons light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 1/2 cup buttermilk

Directions:

Preheat oven to 325 degrees and line a muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking powder, and sea salt together and set aside.
In the bowl of an electric mixer, cream the butter and brown sugar on medium-high until the batter begins to appear fluffy.

Add eggs, one at a time, until each is well incorporated into the mixture. Then add the vanilla.
Now, in three batches, add the flour and alternate adding the buttermilk, making sure that each previous batch is incorporated before adding the next.

 Fill each muffin tin about half way with batter and bake for 15- 20 minutes. Allow cupcakes to cool completely on a wire rack before the next step. It’s difficult to wait but you must.

 

Then cut out little holes in the cupcakes using a sharp knife.  

 

Then start to make the caramel filling.  The ingredients and directions for the caramel are below. It's tricky to make caramel so pay special attention to the caramelized sugar it should be golden brown. 

Caramel Filling

Ingredients:

• 1/2 cup sugar
• 3 tablespoons salted butter, cubed
• 1/4 cup heavy cream

Directions: 

In a large pot, melt sugar over medium/high heat. Begin to gently whisk the sugar until it begins to melt. Add the butter and mix until it begins to melt. Incorporate the heavy cream. The mixture will immediately begin to foam and you’ll probably feel like you’re in science class, buts its good. Continue whisking until the sauce is smooth. 

Remove from heat and allow the sauce cool just slightly.

 

Then once the caramel has cooled. Fill each cupcake with about 1 tbsp full.

Then put the missing piece back into the cupcake. It won't look pretty but that's ok because you will cover it with delicious frosting and it will look good.

Now the final part is the salted caramel frosting. This frosting is soo tasty, I ate a lot of the left overs ;).

Salted Caramel Frosting

Ingredients:

• 1/4 cup sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 stick (1/2 C) salted butter
• 1 stick (1/2 C) unsalted butter
• 1/2 teaspoon sea salt
• 1 1/2 cups powdered sugar

Directions:

In a saucepan, combine sugar and water and bring to a boil. Cook, without stirring at all, until it starts turning a deep brown/amber. Make sure it doesn't burn, but also make sure its really brown. Remove from heat and very slowly add the cream and vanilla. Lightly mix until the mixture is smooth in texture. It will foam again which is a good sign. Allow the caramel to cool, for about 20-25 minutes, but make sure while it’s cooling you keep an eye on it to make sure you’re still able to pour it. If it gets too thick, you can add a touch of water, reheat on the stovetop, and continue whisking until the caramel is pourable again.

While the caramel is cooling you can start mixing the other ingredients in the stand mixer. In the mixer, beat the butters and salt until fluffy. Slow the mixer speed down a bit and add the powdered sugar, until combined.Using a spatula, scrape the sides of the mixer (just to make sure you get all of the good stuff!) and add in the caramel. Mix until all of the caramel is incorporated.

 

Now just frost the cupcakes and you are good to go!

 

Enjoy!