Salted Caramel Cupcakes

In my previous post, I made salted caramel sauce, so I decided to use it to make some salted caramel cupcakes. So delicious!


The cupcake is a simple vanilla cupcake (adapted from Joy of Baking’s white cupcakes). I noticed it used yolks as well, so I see it as a vanilla cupcake. I also used some sour cream for some moisture. I chose this simple flavour as I wanted the caramel to stand out in the wonderful frosting.

Sift your dry ingredients. (Flour, baking powder, salt)
Cream butter with sugar
Add eggs and vanilla bean paste
Add in the flour in three parts, alternating with the Greek yogurt and milk (two parts)
Divide the batter
Bake it!

To make the frosting, beat the butter with the caramel sauce. Then, mix in the sifted powdered sugar and vanilla extract. Then add a pinch of salt

Pipe onto the cupcakes
Delicious. You could always add more caramel goodness by drizzling some caramel sauce on top. Having both parents as doctors, I had to restrain myself. 😦

Sorry! You can't have this!

Sorry! You can’t have this!

Makes 16 cupcakes
Vanilla cupcake ingredients
1/2 cup (113 grams) unsalted butter, at room temperature
Scant 1 cup (175 grams) granulated white sugar
2 large eggs, at room temperature
1/2 tsp vanilla bean paste
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tbsp(90 ml) milk, at room temperature
2 tbsp Greek yogurt

Salted caramel frosting
113g (1/2 stick) butter (salted or unsalted)
5 tbsp salted caramel sauce
Scant 1 1/4 cup powdered sugar
1 tsp vanilla extract
Pinch of Fleur de sel

Vanilla cupcake
1. Line 16 smaller cupcake cups with cupcake paper liners.*
2. In a large bowl, sift cake flour with baking powder and salt.
3. Beat the butter until smooth.
4. Mix in sugar
5. Add the eggs, one at a time. Add in the vanilla bean paste
6. In a small bowl, gently stir Greek yogurt and milk together.
7. On low speed, alternately add the flour mixture (in three additions) and milk mixture (in two additions), beginning and ending with the flour.
8. Distribute batter evenly with an ice cream scoop
9. Bake at 170 degrees Celsius for about 17 – 20 minutes. A toothpick inserted into the center of a cupcake should come out clean.

Salted caramel frosting
1. Beat butter and caramel sauce until well combined
2. Mix in sifted powdered sugar and vanilla extract
3. Beat in Fleur de sel

*Do note that I used a smaller cupcake/muffin pan (1.5 inches deep, 2.5 inches wide) so that I could afford to add more frosting on top. So I made smaller cupcakes, so if you are using a regular muffin pan, you will probably take longer to bake it, and make only 12 cupcakes instead of 16. Do check at the 17minute point, just to get a guide on the timing.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s