Ingredients
Cupcakes: all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, sour cream, milk Caramel Sauce: sugar, butter, heavy cream, sea salt, vanilla Frosting: butter, powdered sugar, salted caramel sauce, heavy cream, vanilla, salt Garnish: reserved caramel sauce, flaky sea salt
Instructions
- Make salted caramel sauce: melt sugar, add butter, then cream and salt; cool
- Preheat oven to 350°F; line muffin tin with liners
- Whisk dry ingredients; cream butter and sugar; add eggs and vanilla
- Alternate adding dry ingredients with sour cream and milk; mix until just combined
- Fill liners 2/3 full; bake 18-22 minutes until toothpick comes clean
- Cool completely on wire rack
- Make frosting: beat butter until fluffy, add powdered sugar, caramel sauce, and cream
- Optional: core cupcakes and fill with caramel sauce
- Pipe frosting onto cupcakes; drizzle with caramel; sprinkle with flaky sea salt
Notes
- All ingredients should be room temperature for best results
- Don’t stir sugar while making caramel; swirl pan instead
- Cook caramel to deep amber for richest flavor
- Sift powdered sugar to avoid lumpy frosting
- Cupcakes must be completely cool before frosting
- Adjust frosting consistency with heavy cream as needed
- Store caramel sauce in refrigerator up to 2 weeks
- Unfrosted cupcakes freeze up to 3 months
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegan