Salted Caramel Cupcakes
A simple yet elegant cupcake and Salted Caramel is always a crowd favorite.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 12 soft caramel candies
- Coarse sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and sea salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, ending with the flour mixture.
- Fill cupcake liners half full of batter. Press a caramel into the center of each and sprinkle lightly with coarse sea salt.
- Top with remaining batter, filling the liners three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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