PIES AND TACOS
These Salted Caramel Cupcakes are every caramel lover’s dream.
Beat butter for 30 seconds, then add sugar and oil. Mix 2 minutes until pale and creamy. Add eggs one at a time, then mix in the vanilla.
Add the dry ingredients and milk in alternating additions—dry, milk, dry, milk, dry—mixing just until smooth. Scrape the bowl to ensure everything is fully combined.
Beat butter for 2–3 minutes until fluffy. Mix in the cooled caramel. Add powdered sugar gradually on low speed until smooth. Finish with vanilla, salt, and a little cream to reach a soft, spreadable texture.
Whip on medium-high speed for another 30 seconds to make it ultra light. The caramel flavor in this frosting is irresistible—it’s sweet, buttery, and balanced perfectly by a touch of salt.
Once cooled, core each cupcake and fill with about 2 teaspoons of caramel. Pipe the caramel frosting on top, drizzle with extra caramel, and finish with a pinch of Maldon salt for the perfect sweet-salty bite.
Before serving, let them sit at room temperature for about 30 minutes to soften. The caramel sauce can be made in advance and stored in the fridge for up to two weeks.
The magic of this recipe lies in the layers.