Salted Caramel Cupcakes
Indulge in these delightful Salted Caramel Cupcakes, where fluffy vanilla cake meets gooey, rich caramel and is topped with creamy buttercream. Perfectly balanced with a touch of sea salt, each cupcake offers an irresistible blend of sweet and savory.
Ingredients
Cupcakes:
175g Butter, softened 
175g Light brown sugar 
3 Large eggs 
1 tsp Vanilla extract 
175g Self-raising flour 
Salted Caramel Sauce (for filling and topping):
200g Sugar
90g Butter
120ml Heavy cream 
1 tsp Sea salt 
Buttercream:
200g Butter, softened
400g Icing sugar
2 tsp Salted caramel flavoring 
1 tbsp Milk
Instructions
Make the Cupcakes:
Preheat oven to 160°C (320°F) and line a cupcake tray with liners.
Cream the butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Add vanilla extract.
Gradually fold in self-raising flour until just combined.
Divide batter evenly into cupcake liners. Bake for 20-25 minutes, then allow to cool.
Prepare Salted Caramel Sauce:
In a saucepan over medium heat, melt sugar, stirring continuously until it turns an amber color.
Carefully add butter, stirring until melted, then slowly add heavy cream while stirring.
Remove from heat, stir in sea salt, and let cool.
Buttercream Frosting:
Beat softened butter until creamy.
Gradually add icing sugar and salted caramel flavoring until smooth. Adjust with milk for desired consistency.
Assemble the Cupcakes:
Core each cooled cupcake and fill with a spoonful of salted caramel sauce.
Frost with buttercream, drizzle with more caramel sauce, and sprinkle with a pinch of sea salt or desired garnish.
