Salted Caramel Cupcake
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
45
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cup
Sour Cream2 tsp
Baking Soda1 tsp
Salt2
Eggs2 cups
Granulated Sugar2 cups
All-Purpose Flour1 cup
Caramel Sauce3 cups
Powdered SugarDirections:
1
Preheat the oven to 350 degrees F (325 degrees F in a convection oven)
2
Line cupcake pans with cupcake liners (24 regular size or 48 mini size)
3
Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined
4
Scrape out the insides of the vanilla bean
5
Add the vanilla and granulated sugar to the egg mixture
6
Mix until combined
7
In a small bowl, mix the melted butter with 1 cup water
8
With mixer set to a low speed, alternate adding the water and butter, with the flour
9
Scrape down the sides of the bowl and continue mixing until well combined
10
Fill the cupcake liners two-thirds full with the batter
11
Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size
12
Cool the cupcakes completely
13
Frost with the Caramel Buttercream Frosting
14
Garnish if desired
15
Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes
16
Add the cream cheese and beat until fully incorporated and smooth
17
Reduce the speed and add the powdered sugar a little at a time
18
Mix until fully incorporated
19
Add the caramel sauce to the buttercream mixture