Instructions
1. Prepare the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually add the dry ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly into cupcake liners (about 2/3 full).
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool completely.
2. Make the Caramel Frosting:
- In a small saucepan over medium heat, melt butter and brown sugar. Bring to a gentle boil for 1–2 minutes, stirring constantly.
- Remove from heat and stir in heavy cream and vanilla. Let cool slightly.
- Gradually beat in powdered sugar until smooth and fluffy.
3. Assemble the Cupcakes:
- Pipe or spread the caramel frosting over cooled cupcakes.
- Optional: Sprinkle a pinch of sea salt or drizzle extra caramel sauce on top.
Tips:
- For extra indulgence, you can fill the cupcakes with a spoonful of caramel sauce before frosting.
- Make sure cupcakes are completely cooled before frosting; otherwise, the frosting may melt.
If you want, I can also give you a quick 30-minute version of these cupcakes that’s just as creamy and caramel-y! Would you like me to do that?
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