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

Directions:

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 with 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.

Salted Caramel Cupcakes

A simple yet elegant cupcake and Salted Caramel is always a crowd favorite.

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Course Dessert

Cuisine American

Ingredients

  

1x2x3x

• 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

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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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