Baked Goods & Sweet Treats Recipes

Recipe || Salted Caramel Cupcakes

 
To the average person it might seem silly to bake while you are out of town, but while I was in Atlanta for the wedding and staying with my former roommate, I took advantage of her spacious kitchen and we whipped up these guys!
 
Unfortunately (or fortunately for my waist line) she took most of them into work with her the next day and I can proudly say that they were a huge success. I hear her workmates always want me to visit. Maybe they can start a “Bring Amanda Back to Atlanta” fund and I will bake in gratitude.
 
 Salted Caramel Cupcakes
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Heavenly! The cake base was light and fluffy!


(Adapted from The Food Network)
Ingredients
Cupcake:
2/3 cup sour cream
2 teaspoons of baking soda
1/2 teaspoon of salt
2 eggs
2 teaspoons of vanilla extract
2 cups of sugar
1 cup salted butter, melted
2 cups of flour

Caramel Buttercream frosting:
1 1/2 cups unsalted butter, cubed and chilled
4 oz of cream cheese, cubed and chilled
3 cups of powdered sugar
1 cup of caramel sauce

Optional toppings:
Chopped Cashews
Course sea salt

Preheat the oven to 350 F. Line cupcake pans with cupcake liners.

In a large bowl, mix the sour cream, baking soda, salt and eggs until combined.  Add the vanilla and granulated sugar to the egg mixture. Mix until combined.


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Mmm….batter.


In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.


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Fill the cupcake liners two-thirds full with the batter. Bake until golden brown about 22 minutes. While your cupcakes are cooling make your frosting. 


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They baked beautifully.


In a very large bowl, add the butter and beat until smooth with a hand mixer for 3-4 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time.  Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.

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However, this recipe made enough buttercream for an army!


When the cupcakes completely cool then frost and decorate!

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 An army of delicious cupcakes. I’m sad my friend took so many into work with her.
 
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This was a wonderful Fall/Autumnal cupcake without being pumpkin or spicy!

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  • Claudz

    These look so good!! Must try them soon, thanks for sharing!!

  • Oooh, those look sooo good! I love the combination of sweet and salty.

    I actually bought measuring cups lately so this could be my excuse to try them out…

  • I don’t have a big kitchen but you can still come over and bake for me anytime. πŸ˜‰

  • Gina

    You never cease to stop inspiring me! I am going to give them a try. x

  • omg these look too good to be true! yum!

  • Of course you baked while traveling! You’re now “The Traveling Baker”!! You should just get all of your recipes together and publish a cook book. I’d buy it!!!

    • Hahaha thank you! I’d love to be one of those bloggers who one day gets a book deal…but I’m pretty sure that’ll never happen. A girl can dream though! x

  • heidi

    Oh, now these do look tasty! Will you save some for me the next time you make them?

    Heidi’s
    Wanderings

  • If you enjoy whipping up treats like this in other people’s kitchens, you can stay at my place ANY TIME! πŸ™‚

  • This sound delish! Love that you are baking while away! Too funny!