This recipe requires 12 ingredients and 25 minutes of prep time.
Let's talk about these cupcakes first. I added 2 vanilla beans but if you don't get vanilla beans, substitute with 2 tsp vanilla extract instead. I think you can imagine how intensively the vanilla taste is. The texture is soft and airy.
Beside the caramel, I also added 2 vanilla beans to the frosting. The flavor is great because it is sweet and tastes intense like caramel and the vanilla adds a lovely taste to it.
The frosting is ultra creamy and soft. I recommend storing the frosted cupcakes at room temperature because of the consistency. It literally melts in your mouth after your teeth sink into the cupcakes.
Top with caramel sauce and coarse salt. Oh. My. Goodness.
You might also like Cheesecake Bars or White Chocolate Cupcakes.
Salted Caramel Vanilla Cupcakes Recipe
Ingredients
Batter
- 1 cup flour (120g)
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- ⅝ cup granulated white sugar (125g)
- ½ cup oil (120ml)
- 2 vanilla beans* (or 2 tsp vanilla extract)
- ½ cup buttermilk (120ml)
Frosting
- ½ cup butter (113g)
- ¾ cup brown sugar (150g)
- ½ cup heavy whipping cream (120ml)
- ¼ tsp salt
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 2 ½ cups powdered sugar, sifted (300g)
Instructions
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 14-15 cupcake liners. Set aside.
- Batter: Whisk flour, baking powder, and salt in a large bowl to combine. Set aside. With a handheld or stand mixer fitted with a whisk or paddle attachment, beat egg and sugar until creamy for about 2 minutes. Add oil and vanilla* and mix on low speed until combined. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients. Spoon batter into the liners and fill maximum ⅔ that they don't sink or spill over the sides. Bake for about 18-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
- Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and ¼ cup of heavy whipping cream. When the sugar is completely dissolved, boil for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined. Transfer to a large heat-proof mixing bowl. Let cool to room temperature.
- Whisk in powdered sugar on medium-low speed until it's starting to get crumbly. Add remaining heavy cream and mix on medium speed until combined and creamy. Pipe frosting on top of cooled cupcakes. Garnish with caramel sauce and coarse salt if desired. Store in an airtight container at room temperature up to 3 days.
Video
If you don't see a video here, please check your browser settings.
These look delicious. Will try to make these when I get a chance.
Thank you. Enjoy it, Jason!
I think I was drooling before I even clicked on the recipe. These sound absolutely divine- thank you for sharing your salted caramel vanilla magic with us little people!!
You are the best, Karly! Thank you so much for your lovely words.
I absolutely love vanilla, so these cupcakes are right up my alley, pretty interesting that cupcakes are most searched between the end of dec and feb
Me too, Albert! The combination of vanilla and salted caramel is beyond delicious. Yes it is funny 😉
Looks so tasty! Your photos are amazing
Thank you so much, Rin! I'm happy that you like it.