Salted Caramel Cupcake

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
24 regular or 48 mini cupcakes
Level:
Easy

Ingredients
Directions
Optional Garnishes:

Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).

Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.

In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.

Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.

Caramel Buttercream Frosting:

Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture. Yield: about 1 quart.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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3.6 15
Very good cupcakes. Frosting is quite rich - lots of butter.  Definitely recommend using the vanilla bean rather than liquid vanilla, as not enough flavor with the liquid.<br /> item not reviewed by moderator and published
Seriously, these are some killer good cupcakes! Not sure why others gave such low ratings or the lack of success if one follows the recipe. I've made these probably a dozen times - friends request them specifically - they are always a sweet, delicious treat. I too have used vanilla extract in replace of a vanilla bean. The recipe makes 24 cupcakes and there's plenty of frosting. If I do not pipe it on, there's extra. I add a sprinkle of sea salt and a drizzle of caramel sauce on top. item not reviewed by moderator and published
Today I'm making my third batch. These cupcakes are tha bomb! My friends &amp; family love them. item not reviewed by moderator and published
There must be a error in the amount of flour in this recipe. I ended up with a batter the consistency of crepe batter. I added 1 1/2 more cups of flour and got a nice batter and the cupcakes came out OK. I am not frosting them until tomorrow. Hope the frosting works! item not reviewed by moderator and published
This cupcake was very greasy and would not separate from the cupcake wrapper item not reviewed by moderator and published
I don't know if I did something wrong, but this cupcake turned out to be a mess. It was greasy with butter/oil leaking through the cupcake wrapper, and even the flavor was greasy. Not sure I will try again, but the frosting was really good. Maybe I can find a better cupcake recipe and use this frosting for it. item not reviewed by moderator and published
Awesome! My family loved it and I will make more batches in the future! item not reviewed by moderator and published
Easy to make, although I used salted butter. Definitely worthy to keep making in our coffee shop! item not reviewed by moderator and published
Sounds good but first what is pcake? item not reviewed by moderator and published
these cupcakes are easy to make and the salt mixes just perfectly with the sweet item not reviewed by moderator and published
Best frosting EVER item not reviewed by moderator and published
I LOVED the batter...but once I baked the cupcakes, they stuck to the liners really badly. I even sprayed them with Pam! If you want to eat raw batter, then definitely make these!! :P item not reviewed by moderator and published
I absolutely loved the cake in this recipe. Due to misjudgment of what ingredients we had on hand, sour cream was exchanged for Greek yogurt, it worked quite well in the pinch. Icing was lovely, as long as it is not slathered on, like someone mortaring bricks. This recipe is simple and easy to use. item not reviewed by moderator and published
I'm not a very experience baker but this recipe was easy to follow. I didn't use a vanilla bean though, they are expensive. I just used vanilla extract 1 or 2 tbsps. They turned out deliciously. The frosting was delicious as well. item not reviewed by moderator and published
Didn't want a super-complicated recipe, so I bought a boxed devils food cake mix for the cupcakes, then made the icing. A few tips: I reduced the butter to just 1 cup (2 sticks and used 4 ounces of neufchatel to try and make the icing a little lighter. I brought these cupcakes to work for a co-worker's birthday and everyone agreed that if I had used more butter and real cream cheese the icing would have been too much. Either way, go easy with the icing. As I made it, the box mix and the icing together only made about 12 cupcakes, not 24. Overall very tasty combo! item not reviewed by moderator and published
I agree. It's not you item not reviewed by moderator and published

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