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These Double Salted Caramel Cupcakes have a moist vanilla cake, salted caramel filling, and a delicious caramel buttercream!
For me, Easter conjures up happy memories: Easter egg hunts, dark chocolate bunnies (the bigger, the better), purple sashes on giant crosses, Whopper’s Robin’s Eggs, and fancy hats. Yes, fancy hats (thanks, Mom!)!
This year I can add these Double Salted Caramel Cupcakes to that list because they are fabulous! And salted caramel in cupcakes makes me happy.
Actually, come to think of it, ALL salted caramel makes me happy!
Recalling my happy Easter memories lead me to think about other things that make me happy.
In our High School yearbook there was a page where each senior finished the sentence, “Happiness is…” While some seniors got carried away, I simply said, “Happiness is Chocolate” but I realize now that happiness is so much more than that
Happiness is a perfectly prepared piecrust…
Happiness is finding the one person in the World who perfectly complements me, because, when you think about it, how impossible does that seem? Lucky girl…
Happiness is giving of yourself and your talents to others…
Happiness is becoming lost in a good book…
Happiness is having a library with a spiral staircase and towers upon towers of books (you know, like Beauty and the Beast…do I want too much?)…
Fine, Happiness is ANY library!…
Happiness is sinking your hands into homemade bread dough and then watching it bake into a perfect yeasty loaf…
Happiness is an extra hour of sunlight after the longest, coldest Winter EVER…
Happiness is growing closer to Christ…
Happiness is seeing someone overcome with pleasure enjoying a dish or dessert I made…
Happiness is finding the perfect word…
Happiness is Chocolate. Because, let’s be honest, my 17-year-old self was on the right track! 😉
And finally (at least for this shortlist), Happiness is Salted caramel!
These Double Salted Caramel Cupcakes have a moist, vanilla base with a salted caramel filling and a swirl of a sweet caramel buttercream frosting. The frosting is light and fluffy and the cake is generously scented with vanilla. I adapted my Copycat Sprinkles Vanilla Cupcake recipe for the base, so you know it’s going to be divine!
I had this vision for caramel cupcakes with adorable caramel bird’s nests on top filled with Whopper’s mini Robin’s Eggs. In reality, executing on this vision was a Giant Disaster complete with 1st degree burns and a few expletives!
Fortunately, The Husband came to the rescue! Remember how I said above that my Husband can fix anything? I wasn’t lying. He swooped into the kitchen, declared that my ruined caramel could still make my beautiful bird’s nests just as I imagined, and he created an ingenious collapsible aluminum foil ball that the caramel could be drizzled over and then easily removed when cooled. I kid you not – he thought of these magic collapsable balls shotgun in our tiny, galley kitchen while I nursed my burned hand and wounded pride. {Ok, I was making the nests, but my pride was still wounded….grrr caramel}
So this post is devoted to Easter, Double Salted Caramel Cupcakes, and Happiness.
What would you say? Happiness is…
Double Salted Caramel Cupcakes
Ingredients
For the Cupcakes:
- ¾ cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cups sour cream room temperature
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the Frosting:
- 1 cup butter softened
- 3 cups confectioner sugar
- 2 teaspoons cream
- ½ – 2/3 cups cooled salted caramel Homemade Salted Caramel Recipe Here
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line 2 muffin tins with 24 cupcake liners.
- Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time, beating to combine after each addition.
- Add vanilla, sour cream and almond extract, beating until just combined.
- Reduced the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until just combined. Do not over mix.
- Scoop batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
- Allow to cool completely before icing.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until combined, then add cream and continue to beat until light and fluffy. Slowly pour caramel into frosting and beat until combined. Taste as you go! Pipe or spread onto your cooled cupcakes.
For the Nests:
- My nests were not edible because the caramel was burnt, but I actually quite liked the color contrast.
- Create hollow balls of aluminum foil, gathered at one end to form a “handle”. Place a wire cooling rack over a sheet of aluminum foil. Spray balls liberally with cooking spray.
- Combine 2 cups sugar and ½ cup water in a large, heavy bottomed sauce pan over medium-high heat, stirring or whisking until sugar dissolves. Cook to a hard crack (310°F) over medium-high heat, swirling the pot occasionally then place pot in a large bowl of ice water to stop the cooking process.
- Drizzle caramel over aluminum foil balls. Place the balls on the rack using the “handle” to cool. Gently crush aluminum foil and pull out.
I read this twice. Is there anything about the caramel filling as pictured?
That caramel filling is just this caramel sauce recipe spooned into a little hole cut into each cupcake. Happy baking! I’ll check the recipe and make sure that is referenced.
Am I missing something? I’m not seeing anything in the recipe about putting the caramel filling in the cupcake.
Hi Tamie! Nope you aren’t. I suppose I forgot to add that step. The link the caramel I used is in the recipe but I will add instructions for filling now. Basically I cut out a little hole with a paring knife and then pour the caramel in. Then I frost them. Happy baking!
These are the cutest cupcakes! I am still scared to make cupcakes because of the butter cream…some day I’ll be brave enough. You’re husband sounds like a great guy, coming to your rescue there. 🙂
You scared to make something?! I thought I was alone out here!
You can totally do it! It’s so painless. Promise. Now Swiss Meringue Butter Cream terrifies me!
Happiness is scarfing down one of these cupcakes before going back for seconds. These look amazing, and those nests are adorable.
You are absolutely right!!
Love your salted caramel cupcakes. looks perfect for Easter table. My kids would love these. The eggs are just simple chocolate ones?
Thanks, Ella! The eggs are Whopper’s Robin’s Eggs straight from the bag 🙂