My friend sent me this recipe, and I could not resist trying it out! These cupcakes perfectly embrace fall flavors, and they’re absolutely delicious. They are definitely going to be one of my go-to fall recipes for any football game or Thanksgiving get-together.
Salted Caramel Cupcakes
Ingredients
Cupcakes
- 2¼ cups all-purpose flour
- 3 tsp baking powder
- 3 tsp ground cinnamon
- ½ tsp salt
- 1½ sticks butter softened
- 3 eggs
- 2 tsp vanilla extract
- ¾ cup plain Greek yogurt
Caramel Sauce
- 25 chewy caramel candies
- ¼ cup half and half
- ½ tsp salt
Cream Cheese Frosting
- 1 stick butter softened
- 4 oz cream cheese softened
- 2 Tbsp brown sugar
- ¾ tsp vanilla extract
- 1¾ cups powdered sugar
- ½ tsp salt
Instructions
Cupcakes
- Preheat oven to 350°F. Line a muffin tin with paper muffin cups.
- In a large bowl, mix the flour, baking powder, brown sugar, cinnamon, and salt. Set aside.
- In a standing mixer, beat butter until fluffy. Continue beating and add the eggs, vanilla extract, and Greek yogurt until combined.
- Slowly add the flour mixture to the wet ingredients until fully incorporated.
- Fill the muffin cups ¾ full of batter. Bake for approximately 20 minutes and let cool.
- Once cooled, create a hole in the center of each cupcake about ¾ of the way deep. Set aside.
Salted Caramel Sauce
- Melt the caramel candies with the half and half in a saucepan on low heat on a cooktop. Stir until smooth.
- Remove from heat and add the salt.
- Fill the holes with the melted caramel sauce.
Cream Cheese Frosting
- Mix the softened butter and cream cheese with a hand mixer until fluffy. Continue mixing and add brown sugar, vanilla extract, salt, and powdered sugar until combined.
- Frost cupcakes using a piping bag or Ziploc bag with a cut corner.
- Enjoy!
