Georgetown Cupcake Salted Caramel Cupcakes

 To top them off I drizzled the remaining caramel on top. Yummy!
To top them off I drizzled the remaining caramel on top. Yummy!

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

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