Hey guys,
This past week I made Georgetown Cupcake Salted Caramel Cupcakes a party my mom was having at our house. Let me just say they were a hit! I have made this recipe once before but forgot to post it so I am posting it now. Better late then never; am I right? I have never been a huge caramel fan but I must admit in this recipe it was pretty darn tasty! This recipe has just the perfect amount of sweet and salty and it’s sure to be a crowd pleaser.
For the cupcakes: Makes 12 cupcakes but I usually get another half dozen to a dozen out of all Georgetown Cupcake batters
- 2 1/2 cups all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 2 1/4 teaspoons pure vanilla extract
- 1 1/4 cups whole milk, at room temperature
- 1 cup caramel sauce
For the caramel sauce
- 2 cups sugar
- 1 tablespoon water
- 12 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, at room temperature
For the frosting
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 4 cups confectioners sugar, sifted
- 1 teaspoons whole milk
- 1 teaspoons salt
- 1/2 cup caramel sauce
Directions for cupcakes
- Preheat oven to 350 degrees and line a standard baking pan with 12 paper cups.
- Sift together the flour, baking powder, and salt on a sheet of parchment paper and set aside.
- Cream together the butter and sugar for 3 to 5 minutes or until light and fluffy.
- Add the eggs one at a time, mixing slowly after each addition.
- Add the vanilla extract.
- Add 1/3 of the dry ingredients followed by 1/3 of the milk and repeat until fully incorporated.
- Add the caramel sauce and mix slowly, swirling it into the batter, but not mixing it in completely.
- Using a standard size ice cream scoop, scoop the batter into the cupcake pan and bake for 16 to 18 minutes.
Directions for frosting
- Add all of the ingredients to the bowl of the stand mixer and mix on high speed until light and airy.
Directions for caramel sauce: BE CAREFUL. Sugar can and will burn if you are not stirring constantly!
- Pour the sugar and water into a large saucepan. Heat on medium-high heat stirring constantly until sugar liquefies.
- After the sugar has dissolved add in the vanilla and butter.
- Once the butter has melted remove from heat and slowly whisk in the heavy cream.
- Set aside and let cool for 5 minutes at room temperature before placing it in the fridge for 20 minutes to let it thicken.
I hope you enjoy this recipe as much as I did!
Credit to Georgetown Cupcake for this recipe.
xoxo
Caroline
