Salted Caramel Cupcakes

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

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Course: Dessert

Ingredients Method

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

Method

 

Cupcakes

1. Preheat oven to 350°F. Line a muffin tin with paper muffin cups.
2. In a large bowl, mix the flour, baking powder, brown sugar, cinnamon, and salt. Set aside.
3. In a standing mixer, beat butter until fluffy. Continue beating and add the eggs, vanilla extract, and Greek yogurt until combined.
4. Slowly add the flour mixture to the wet ingredients until fully incorporated.
5. Fill the muffin cups ¾ full of batter. Bake for approximately 20 minutes and let cool.
6. Once cooled, create a hole in the center of each cupcake about ¾ of the way deep. Set aside.

Salted Caramel Sauce

1. Melt the caramel candies with the half and half in a saucepan on low heat on a cooktop. Stir until smooth.
2. Remove from heat and add the salt.
3. Fill the holes with the melted caramel sauce.

Cream Cheese Frosting

1. 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.
2. Frost cupcakes using a piping bag or Ziploc bag with a cut corner.
3. Enjoy!