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Salted Caramel Cupcakes with silky caramel buttercream

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Rich chocolate cupcakes filled with gooey salted caramel and topped with silky caramel buttercream — sweet, salty, and utterly irresistible.

Ingredients

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Cupcakes:

  • ¾ cup all-purpose flour

  • ½ cup cocoa powder

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • 2 eggs

  • ⅓ cup sour cream or Greek yogurt

  • ¼ cup vegetable oil

  • 1 tsp vanilla extract

  • ½ cup milk

  • ¼ cup hot coffee or water

Salted Caramel:

  • 1 cup sugar

  • 6 tbsp unsalted butter

  • ½ cup heavy cream

  • ½–1 tsp sea salt

Frosting:

  • 1 cup unsalted butter

  • 2½–3 cups powdered sugar

  • ⅓ cup salted caramel sauce

  • ½ tsp sea salt

  • 1–2 tbsp cream (as needed)

Instructions

  • Make salted caramel and let cool.

  • Preheat oven to 350°F. Line muffin tin with 12 liners.

  • Mix dry ingredients. In a separate bowl, whisk wet ingredients.

  • Combine wet and dry. Add milk and hot coffee. Batter will be thin.

  • Fill liners ⅔ full. Bake 18–20 min. Cool completely.

  • Core cupcakes and fill with 1–2 tsp caramel.

  • Beat butter, powdered sugar, caramel, and salt to make frosting.

  • Pipe frosting onto cupcakes. Drizzle with caramel and sea salt.

Notes

  • Store at room temp for 2 days or refrigerate for up to 5.

  • Make caramel up to 1 week ahead and store chilled.

  • For extra flair, top with chocolate curls or toffee bits.

Find it online: https://flavorlyzo.com/salted-caramel-cupcakes-with-silky-caramel-buttercream/