These Caramel-Filled Vanilla Cupcakes with Salted Caramel Buttercream are the perfect combination of sweet and salty. The moist vanilla cupcakes are filled with a delicious caramel center and then topped with a creamy buttercream frosting and a sprinkle of salt. With its combination of flavors and textures, this recipe is sure to be a hit with everyone!
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup store-bought caramel sauce
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 cups powdered sugar
- 1/4 teaspoon fine sea salt
- 4 to 6 tablespoons heavy cream
- Flaked sea salt, for garnish
Directions:
- Preheat oven to 350°F and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately beat in the flour mixture and the buttermilk until just combined.
- Divide the batter evenly among the cupcake liners, filling each one about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cupcakes are cool, use a small spoon to scoop out the center of each cupcake and fill with a teaspoon of the caramel sauce. Reserve the cupcake centers for garnish.
- To make the buttercream, beat the butter in the bowl of a stand mixer until light and fluffy. Add the powdered sugar, salt, and 4 tablespoons of the cream, and beat until creamy. Add additional cream, if needed, to reach desired consistency.
- Frost the cooled cupcakes with the buttercream, and garnish with the reserved cupcake centers and a sprinkle of flaked sea salt.