How do I make mouthwatering salted caramel cupcakes with a caramel drizzle?

Satisfy your sweet tooth with our salted caramel cupcake recipe! The combination of rich caramel and a hint of salt is simply irresistible.

You'll need

Items needed to answer the question, How do I make mouthwatering salted caramel cupcakes with a caramel drizzle. Items include: Unsalted butter Granulated sugar Eggs Vanilla extract All-purpose flour Baking powder Salt Milk Heavy cream Unsalted butter (for sauce)

Unsalted butter 1/2 cup
Granulated sugar 1 cup
Eggs 2
Vanilla extract 1 teaspoon
All-purpose flour 1 1/2 cups
Baking powder 1 3/4 teaspoons
Salt 1/2 teaspoon
Milk 3/4 cup
Heavy cream 1/2 cup
Unsalted butter (for sauce) 2 tablespoons

Take note
Be careful not to overcook the caramel as it can burn easily. And don't forget to resist the temptation to eat all the caramel before it goes into the cupcakes!

1

Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In a large bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 3/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the butter mixture, alternating with 3/4 cup of milk. Mix until just combined.

2

Make the Salted Caramel Sauce

In a saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir until the sugar is completely dissolved. Increase the heat to high and let the mixture come to a boil. Cook without stirring for about 5-7 minutes, or until the caramel turns a deep amber color. Remove the saucepan from the heat and carefully pour in 1/2 cup of heavy cream. Be cautious as the mixture will bubble vigorously. Stir until the cream is fully incorporated. Add 2 tablespoons of unsalted butter and 1/2 teaspoon of salt. Stir until the butter is melted and the sauce is smooth. Let the caramel sauce cool before using it in the cupcakes.

3

Assemble and Bake the Cupcakes

Fill each cupcake liner with the batter until they are about two-thirds full. Spoon 1 teaspoon of the salted caramel sauce onto each cupcake and swirl it gently with a toothpick or skewer. Bake the cupcakes in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

4

Add the Caramel Drizzle

Once the cupcakes have cooled, it's time to drizzle them with even more caramel goodness! Take the remaining salted caramel sauce and drizzle it over the cooled cupcakes using a spoon or a piping bag. You can get as creative as you like with the design! Let the drizzle set for a few minutes before serving these delectable treats.