Salted Caramel Cupcakes Recipe

Deliciously moist and fluffy vanilla cupcakes topped with a silky cloud of Swiss meringue caramel buttercream, and filled and drizzled with salted caramel!



For the Cupcakes
1 and 1/2 cups cake flour* 150g
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs room temperature
3/4 cup caster/granulated sugar 150g
1/2 cup unsalted butter 115g, melted
2 teaspoons vanilla extract
1/2 cup Greek-style yogurt 120g
Store-bought or homemade salted caramel sauce to fill cupcakes and drizzle on top

For the Frosting
3 large egg whites
1 cup caster/granulated sugar 200g
1 cup unsalted butter 226g, softened and cubed
1 teaspoon vanilla extract
1/4 cup store-bought or homemade salted caramel sauce 80g

*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.


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