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.
ingredients for Swiss meringue buttercreamsee 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.