Salted Caramel Cupcakes
A vanilla based cupcake with the irresistible combination of sweet caramel and a hint of savory salt
Equipment
- cupcake liners
- cupcake pan
- piping bag optional
- whisk
- stand mixer
Ingredients
Werthers Caramel Syrup
- 350 grams Werthers Original Caramel hard candies unwrapped
- ¾ cup whole milk liquid measurement - this is important
Salted Caramel Cupcakes
- 213 grams all-purpose flour 1 ⅔ cup
- 100 grams sugar ½ cup
- ¼ teaspoon baking soda
- 1.5 teaspoon tsp baking powder
- ¼ teaspoon salt
- 150 grams unsalted butter, melted 1 ¼ stick
- 3 large egg whites room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream, room temperature
- 5 tablespoon whole milk
- 150 grams Werther’s syrup cooled
Salted Caramel Buttercream
- 150 grams Werther’s syrup cooled
- 2 sticks unsalted butter, softened 226 grams (1 cup)
- 375 grams powdered sugar 3 cups
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1-2 tablespoon heavy cream or milk (optional, for thinning)
Instructions
Make Werther's syrup
- Melt the Werther’s candies with whole milk over low heat, stirring to avoid scorching. Let cool slightly but keep it pourable.
- Divide Werther's syrup into two even portions. You will need half for the cupcake batter and half for the buttercream.
- Set aside until needed.
Salted Caramel Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a large bowl, whisk the melted butter, egg whites, vanilla extract, sour cream, and the cooled Werther’s syrup until smooth.
- Gradually add the dry mixture to your wet mixture, alternating with the warm milk (start and end with the dry mixture). Stir just until combined—avoid overmixing.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Salted Caramel Buttercream
- Beat softened butter on medium-high speed for about 3-4 minutes, until light and fluffy.
- Reduce mixer speed to low and drizzle in the cooled Werther’s syrup.
- Gradually beat in 3 cups of powdered sugar, vanilla extract, and salt. Check consistency and sweetness, adding more sugar or a splash of cream if needed.
- Increase speed to medium-high and whip for another 2-3 minutes to achieve a smooth, fluffy frosting.
- Once the cupcakes are fully cooled, pipe or spread on the salted caramel buttercream. For extra flair, drizzle a bit of leftover Werther’s syrup on top and sprinkle with a pinch of sea salt.
- Serving: Enjoy these Salted Caramel Cupcakes fresh, ideally within 24 hours for the best texture.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring them back to room temperature before serving for the best flavor.
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