Cupcakes au Caramel Salé: A Decadent Delight

Cupcakes are a classic treat, but when you add the rich, buttery taste of salted caramel, they become irresistibly indulgent. Cupcakes au caramel salé combine soft, moist cake with a creamy salted caramel frosting and a luscious caramel drizzle. Whether for a special occasion or simply to satisfy your sweet tooth, these cupcakes will delight every caramel lover.

Follow this step-by-step guide to create the perfect batch of homemade salted caramel cupcakes that melt in your mouth.

Ingredients for Cupcakes au Caramel Salé

To achieve the perfect balance of sweet and salty, we’ll divide our recipe into three parts:

Vanilla Cupcakes – Soft, buttery base.
Homemade Salted Caramel – The key to a rich, deep caramel flavor.
Salted Caramel Buttercream – A creamy, smooth topping.

1. Ingredients for the Cupcakes

120g (1 cup) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
100g (½ cup) unsalted butter, softened
100g (½ cup) granulated sugar
2 large eggs
1 tsp vanilla extract
120ml (½ cup) buttermilk

2. Ingredients for the Homemade Salted Caramel

200g (1 cup) granulated sugar
90g (6 tbsp) unsalted butter, cubed
120ml (½ cup) heavy cream
½ tsp sea salt

3. Ingredients for the Salted Caramel Buttercream

150g (⅔ cup) unsalted butter, softened
250g (2 cups) powdered sugar
3 tbsp salted caramel sauce (from above)
1 tsp vanilla extract
1–2 tbsp heavy cream (if needed for consistency)

Step-by-Step Instructions

Step 1: Prepare the Cupcakes

Preheat the Oven: Set your oven to 175°C (350°F) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
Add Eggs and Vanilla: Beat in eggs, one at a time, then mix in vanilla extract.
Alternate Adding Buttermilk and Flour:
- Add half the dry ingredients, mix lightly.
- Pour in buttermilk, mix again.
- Add the remaining flour mixture and mix until just combined (don’t overmix).
Bake: Fill cupcake liners 2/3 full and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.