Salted Caramel Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These salted caramel mini cupcakes are my go to when I want something special without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes of baking, they come together faster than you'd think. The beauty of butter is that it provides essential fat soluble vitamins while creating that rich, tender crumb we all crave. What I love most is how affordable this recipe is to make, especially since the homemade caramel sauce stretches across multiple cupcakes. The balance of sweet caramel with flaky sea salt on top is pure magic, and honestly, these little treats never fail to impress both family and friends.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 2 egglarge eggs
- 5 mlvanilla extract
- 1 pinchsalt(to taste)
- 150 gcaramel sauce(store-bought or homemade)
- 50 mlheavy cream
- 1 pinchflaky sea salt
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
Tip: Use a silicone spatula to prevent sticking.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Make sure to incorporate any lumps.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Scrape down the sides of the bowl as needed.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the vanilla extract, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Don't overmix.
- 5
Divide the batter evenly among the muffin cups.
Tip: Tap the tin to remove any air bubbles.
- 6
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Rotate the tin halfway through baking.
- 7
Allow the cupcakes to cool completely in the tin.
Tip: This will help the glaze set.
- 8
To make the glaze, whisk together the caramel sauce, heavy cream, and flaky sea salt in a small bowl until smooth.
Tip: Adjust the consistency as needed by adding more cream or caramel.
- 9
Drizzle the glaze over the cooled cupcakes.
Tip: Use a spatula to spread the glaze evenly.
- 10
Sprinkle confectioners' sugar over the top of the glaze.
Tip: This adds a nice textural element.
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