These salted caramel cupcakes are made of 3 all-time favourites: classic vanilla cupcakes filled with delicious salted caramel sauce, topped with silky Swiss meringue buttercream then drizzled with even more salted caramel.
This cupcake is a milestone of sorts for me – I’ve baked enough times and learned enough techniques that I was able to put together 3 of my favorite recipes to make this one awesome cupcake that’s sure to impress.
Determination goes a long way
I don’t consider myself an excellent baker. Not yet, anyway.
I look for recipes I want to try (read: I spend way too much time on Pinterest).
Or more accurately, I look for those that I want to eat – everything in this blog is eaten as soon as it is photographed (or during, whatever).
Some fail, some succeed (a lot fail TBH but I am one determined unlikely baker).
Celebrating the little things
I do fiddle around with the recipe – is it too sweet? Too rubbery? Too soft?
But I certainly don’t pretend to be a recipe developer. Not yet, anyway.
Which is why I am especially proud of this one. It’s not rocket science and I didn’t do serious experimenting but it’s the little victories, you know?
A few of my favourite things
I’ve been thinking about doing something salted caramel-y for a while so I thought to start, why not put my favourite salted caramel sauce inside my favourite vanilla cupcake and top it with my favourite frosting?
I had sauce to spare so why not go for the win and drizzle salted caramel sauce on top of the frosting?
Salted caramel cupcakes
The end resulting is one amazing salted caramel cupcake.
I’m tickled pink that my components actually worked great together.
And it looks amazing too – we served these when we had guests one time and they loved it (took some home too, always a great sign).
Baking journey continues
I know putting different components together doesn’t technically count as recipe development but hey, one day at a time right?
That’s what this blog is about after all: a non-baker teaching herself how to bake and slowly but surely getting better at it (read more about it here if you’re curious).
It helps that the food and blogging communities I belong to have been amazing. There are lots of bloggers and bakers that inspire me every day.
But enough about me. Go ahead and enjoy these salted caramel cupcakes. Hope you like them as much as I do.
Salted Caramel Cupcakes
- ingredients for salted caramel sauce see note
- ingredients for vanilla cupcakes see note
- ingredients for Swiss meringue buttercream see note
- Once you have all your components ready, it’s time to fill and frost your cupcakes!
- Using a small knife, carve a small hole (about an inch in diameter and an inch deep) into the middle of your cupcake. Take the extra cake out and fill the hole with a dollop of salted caramel sauce. Don’t put too much; just put enough so that it’s level with the top of your cupcake.
- Frost with Swiss meringue buttercream.
- Finish by drizzling with more salted caramel sauce.
Nutritional information are estimates only.
Happy baking! Love cupcakes? Check out this equally decadent Chocolate Cupcake with Peanut Butter Frosting.
Did you make these salted caramel cupcakes? Tell me about it in the comments section below. I’d love to hear all about it.