Not a coffee-flavor person and wish our Caramel Frappe Cupcakes were caramel-flavored only? Well here you go!
This recipe is still using our soft, sweet caramel cupcake recipe but it’s topped with a creamy caramel whipped frosting instead: Salted Caramel Cupcake.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
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From the TREAT$ kitchen
Salted Caramel Cupcakes
Yield
Makes 12 cupcakes.
Ingredients
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer (hand or stand)
- Saucepan
- Piping bag & tip (or ziploc bag trick )
Instructions
- Make your brown butter: Melt 3/4 cup unsalted butter in a saucepan over medium heat. Stir while it foams. When it turns golden brown and smells nutty, remove from heat and let cool 10-15 minutes.
- Make the caramel cupcakes:
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- In another bowl, combine brown butter and 1 cup brown sugar and whisk until smooth.
- Add 2 eggs, one at a time then mix in 1 1/2 tsp vanilla and 3/4 cup caramel sauce.
- Add half the dry ingredients into the wet ingredient bowl, then add milk.
- Add the remaining dry ingredients in the mixture then fold in the sour cream. The batter should be slightly thick and smooth.
- Fill cupcake lines 2/3 full and bake 17-20 minutes until a toothpick comes out clean. Let it cool completely while you make your frosting.
- Make the caramel whipped frosting:
- Beat 4 oz cream cheese until completely smooth.
- Add 3–4 tbsp powdered sugar, vanilla, and Pinch of salt; mix until combined.
- Slowly pour in cold heavy cream while mixing. Increase speed and whip until thick, fluffy, and medium peaks form.
- Gently fold in 2–3 tbsp caramel sauce.
- Pipe or spread frosting onto filled cupcakes. Drizzle the caramel syrup on top, and a pinch of flaky sea salt.
Notes
- Best eaten immediately.
- Store refrigerated for up to 3 days.
Variations
Make this recipe into 2-tier 9-inch cake by adding caramel sauce to the middle layer and frost with the cake entirely with the frosting.
You can use any caramel syrup you want but the Torani caramel one goes perfectly with the cupcake’s flavors.
TREAT$ by Emoni · treatsbyemoni.com
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