I have a confession ... these Salted Caramel Cupcakes have been sitting in my 'queue' for quite a while, just waiting (oh so patiently!) for me to get around to sharing them with you. I actually made these beauties, along with super-fun Neapolitan Cupcakes, this summer ...... for a bridal shower a friend of mine was hosting.
When my friend asked if I'd make cupcakes for the event, of course I said yes! I mean, an excuse to bake?? I'm all over that. Especially when I get the fun of baking and creating without my thighs taking the hit for it. Oh, those pesky thighs. They seem to love to absorb sugar and butter.
And my friend gave me complete creative license to choose the cupcake flavors. I asked her ... like a million times, I swear ... are you sure you don't care what flavors I make? She truly didn't care. I love being handed wide-open creative license like that!
So I immediately turned to these Salted Caramel Cupcakes by From Calculus to Cupcakes that had caught my eye. Pretty drool-worthy, if I do say so myself.
My first go at the frosting gave me a bit of trouble ... but I persevered and conquered! Funny how when you pour hot melted caramel into butter-based buttercream frosting, the frosting doesn't ... well, ... fare too well. Caramel-and-sugar-and-melted-butter soup, anyone?? So I learned, the hard way, to let the caramel cool before combining it with the frosting base. Guess I should have known that, huh?
Second batch ... with my learnings applied ... came out great. And these little beauties became the belle of the ball. {Well, aside from the bride-to-be of course!}
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Source: Adapted from Southern Living, as posted by From Calculus to Cupcakes
1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
1 1/4 c. sugar
3/4 c. dark brown sugar
1 T. canola oil
4 eggs
1 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Salted caramel buttercream frosting (see below)
Sliced caramels (for garnish)
Sea salt
Line 24 muffin cups with paper cupcake liners.
Using an electric mixer, cream together butter, cream cheese, sugar, brown sugar, and oil until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla, baking powder, baking soda, and salt; mix until well combined. Beginning and ending with flour, add flour alternately with buttermilk, mixing between each addition.
Distribute batter evenly between the muffin cups. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack. Frost with Salted Caramel Buttercream, garnish with a slice of caramel candy, and sprinkle with a bit of sea salt.
Salted Caramel Buttercream Frosting
1/2 c. (1 stick) butter, softened
3 oz. cream cheese, softened
2 tsp. vanilla extract
1 lb. confectioners' sugar
4 T. milk, divided
15 caramel candies, unwrapped (I used Kraft caramels)
Using an electric mixer, beat together the butter, cream cheese, and vanilla until light and fluffy, about 3-4 minutes. Add confectioners' sugar and 3 tablespoons of the milk; beat until well combined and smooth, about 2 minutes. Cover and refrigerate.
Meanwhile, melt the caramel candies along with the remaining 1 tablespoon of milk in the microwave at 30 second intervals until caramels are completely melted. Set aside to cool until the caramel is cooled but still soft and pliable.* Once cooled, mix into the frosting until well combined.
*Setting the caramel aside to cool is important! I discovered the hard way that mixing hot melted caramel into butter-based frosting does NOT turn out well. Also, I had to use the electric mixer to thoroughly mix in the caramel - simply folding or stirring didn't work. You may want to refrigerate the frosting for 30 minutes or so prior to frosting the cupcakes to let it set up a bit after mixing in the caramel.
Enjoy!
This post is linked with Thursday's Treasures, Share Your Creations Thursday, Inspiration Friday, I'm Lovin' It, Weekend Potluck, Weekend Bloggy Reading.
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