Triple Salted Caramel Cupcakes Recipes

SALTED CARAMEL CUPCAKE

Steps:

• Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
• Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
• In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
• Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
• Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.

TRIPLE SALTED CARAMEL CUPCAKES

Steps:

• Cupcakes: Preheat oven to 325F and line cupcake pan with cupcake liners.
• Combine flour, baking powder and salt; set aside.
• Cream butter and brown sugar until pale and fluffy.
• Add eggs, one at a time, beating until each is incorporated.
• Add vanilla.
• Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
• Divide batter evenly among lined cups, filling each about halfway full.
• Bake for about 25 minutes or until cakes test done.
• When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
• Once cool, make the the filling and cut a small round out of each cupcake.
• Drop about 1Teaspoon of filling into each whole in the cupcake and cover it with the piece you cut out.
• Frosting: In a saucepan, stir together granulated sugar and water.
• Bring to a boil over medium high heat.
• Cook without stirring until mixture turns a deep amber color.
• Remove from heat and slowly add in cream and vanilla, stirring until very smooth.
• Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
• In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.
• Reduce speed to low and add powdered sugar.
• Mix until thoroughly combined.
• Scrape down the side of the bowl and add the caramel.
• Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
• Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
• Top caramel-filled cupcakes with frosting.