Caramel cupcakes topped with caramel buttercream and a caramel drizzle
Servings 24cupcakes
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Cooling time 30 minutesmins
Total Time 1 hourhr10 minutesmins
Ingredients
For the caramel sauce:
1cupGranulated sugar
1/4cupWater
6tbspUnsalted butter
1/2cupHeavy whipping cream
1tspKosher salt
1tspVanilla extract
For the cupcakes:
1/2cupUnsalted butter, softened
1/2cupGranulated sugar
1/2cupLight brown sugar, packed
2largeWhole eggs, room temperature
1/4cupWater
1/2cupCooled caramel sauce, from above
2cupsAll-purpose flour
1tspBaking soda
1tspBaking powder
1tspKosher salt
1/2cupSour cream, full fat not light
1/2cupHeavy whipping cream
For the buttercream:
1cupUnsalted butter, room temperature
4-5cupsPowdered sugar
1/4cupHeavy whipping cream
1/4cupCooled caramel sauce, form above
1/2tspKosher salt
Instructions
For the caramel sauce:
In a small saucepan, heat water and sugar over high heat. Stirring frequently until the sugar has dissolved. Once the sugar starts to bubble, stop stirring. Allow to cook over medium-high heat until you get a dark amber color. 8-10 minutes.
Once amber, turn off the heat. Carefully add in the butter and stir to combine. Remove from the heat and pour in the heavy whipping cream, stirring frequently as the caramel will bubble. Mix in the salt and vanilla extract. Pour into a glass jar to cool.
For the cupcakes:
Preheat the oven to 350 degrees, line a 12-cup cupcake pan. Set aside. In a small bowl combine the sour cream and heavy whipping cream. Whisk until smooth. In a separate bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light and fluffy, 3-4 minutes. Add in the sugars and cream again for 1-2 minutes. Beat in the eggs one at a time, as well as the vanilla extract. Carefully mix in the sour cream mixture, water, and the cooled salted caramel sauce.
Add in the dry ingredients, mix well until completely combined. Use a portion scoop to scoop into the prepared pan. Bake at 350 for 20-22 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
For the buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy. 3-4 minutes. Add in the powdered sugar, one cup at a time. Mix thoroughly each time.
Slowly mix in the heavy cream, cooled caramel sauce, salt, and vanilla. If frosting is too thick add in a little more heavy cream, if it is too thin add in more powdered sugar.
Frost cooled cupcakes and top with a drizzle of the homemade salted caramel sauce!