Vanilla Cupcake with Salted Caramel Frosting

When I was a kid the first time I tried caramel was a toffee, it was so rich in flavor and mild on the sweetness, nothing tasted as yum as that. Then grew my love for the classic salted caramel popcorn. Watching my favorite movie with a crunch of salted caramel popcorn was as fun as it could be. Ever since I have loved the taste of salted caramel in desserts.

From the love of caramel, I tried to recreate this deliciousness and combine it with the very old yet classic vanilla cupcake. I've put light brown sugar in the sponge to give it a caramel flavor, the buttercream has a salted caramel flavoring in it, then they're filled with salted caramel sauce, topped with a bit more of the sauce and also some salted caramel fudge! They are a salted caramel explosion!

Since last time I made my special healthy yet tasty banana cupcakes, I have craved for more; so I decided to combine my two most favorite desserts (okay it's not just two 😁) and make these super soft and fluffy cupcakes with the sophisticated Homemade Salted Caramel Sauce mixed the buttercream frosting. With basic cake ingredients and the easiest caramel sauce recipe, you get the lightest most delicious cupcakes and cupcake frosting. These two flavors go so well with each other and they are a total crowd-pleaser too.

Yield: 6 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins

Ingredients:

Vanilla Cupcakes

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

6 tablespoons of unsalted butter, room temperature

1/2 cup brown sugar

1/4 cup sugar

2 large eggs

1 tablespoon pure vanilla extract

a large pinch of salt

Salted Caramel Frosting

1/2 cup granulated sugar

3 sticks unsalted butter (1.5 cups, at room temp)

2 tablespoons vanilla extract

1/2 cup Salted Caramel Sauce

Garnish:

Caramel Sauce

Nuts

Granulated Sugar

Let's get cooking

Vanilla Cupcake

1. Preheat oven to 350F. Line cupcake pans with liners/ you can use silicon cupcake baking ray, set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla. Add the flour mixture. Scrape down the bowl- don't over mix the batter.

3. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.

4. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of caramel.

Salted Caramel Frosting

1. Over a double boiler, heat granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!!

2. Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.

3. Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.

4. Add the powdered sugar and vanilla

5. Swirl 2 tablespoons of caramel into the frosting and pipe or spread onto cupcakes.

Serve some more caramel sauce and sprinkle some flaky sea salt. You can also chop up some nuts or just dust granulated sugar.

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