Salted Caramel Cupcakes Recipe

Name: Salted Caramel Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Caramel Sauce:; ½ Tbsp butter; 1 1/2 cups packed dark brown sugar; 3/4 cup light brown sugar; 3/4 cup whole milk; Cupcakes:; 1 3/4 cup all purpose flour; 1 1/2 tsp baking powder; 1 tsp salt; ½ Tbsp butter, room temperature; 1 1/2 cups granulated sugar; 3 eggs; 2 tsp vanilla; 3/4 cup whole milk

Servings: persons

Caramel Sauce:
½ Tbsp butter
1 1/2 cups packed dark brown sugar
3/4 cup light brown sugar
3/4 cup whole milk
Cupcakes:
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1 tsp salt
½ Tbsp butter, room temperature
1 1/2 cups granulated sugar
3 eggs
2 tsp vanilla
3/4 cup whole milk

1
Caramel Sauce: In a large saucepan over medium heat, melt butter and light and dark brown sugars, and milk together. Bring to a boil. Let mixture boil for 3 minutes. Remove from heat and let cool.
2
Cupcakes: Preheat oven to 350 degrees. Line muffin tin with cupcake liners. In a separate bowl combine flour, baking powder and salt. Whisk together. In a mixing bowl, beat butter and sugar medium speed for 3 minutes. Add eggs and vanilla and continue beating until combined, scraping the sides of the bowl when necessary.
3
Add the flour and the milk, beating on low speed until ingredients are just combined. Fill each liner about 3/4 full, about 1/4 cup batter. Bake approx. 20 minutes until centers are set. Transfer to wire rack and let cool for 10 minutes.

1149

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Caramel Sauce:, ½ Tbsp butter, 1 1/2 cups packed dark brown sugar, 3/4 cup light brown sugar, and more.

Yes, Salted Caramel Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salted Caramel Cupcakes

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