Double Caramel Cupcakes
 
 
Yield: 30 cupcakes
Ingredients
  • Cupcakes:
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ teaspoon sea salt
  • 2 sticks unsalted butter, at room temperature
  • 2¼ cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla
  • 1¼ cups buttermilk, at room temperature
  • Filling and Frosting:
  • 1 10-ounce jar caramel sauce (I used Trader Joe's Fleur de Sel)
  • 3 sticks unsalted butter, at room temperature
  • 4-6 cups powdered sugar
Instructions
  1. Make the cupcakes: preheat oven to 325 F. Line cupcake tins with paper liners and set aside.
  2. Combine flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large bowl or the bowl of a stand mixer, beat butter and brown sugar on medium speed until fluffy, about three minutes.
  4. Add eggs one at a time, beating to incorporate after each. Beat in vanilla.
  5. Add the flour in three additions, alternating with the buttermilk (begin and end with the flour).
  6. Divide batter evenly among cupcake tins, filling each about ½ to ⅔ full. Bake for 20-22 minutes, until tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Cool completely on wire racks.
  7. When the cupcakes have cooled completely, use a paring knife to remove a small piece from the top of each cupcake (keep the pieces). Spoon about a teaspoon of caramel sauce into each cupcake and replace the tops.
  8. Make the frosting: in a large bowl or the bowl of a stand mixer, cream butter until fluffy, about three minutes. Mix in powdered sugar, one cup at a time, mixing thoroughly after each addition. Beat in about ½ cup of caramel sauce. Pipe frosting onto filled cupcakes. Serve at room temperature.
Recipe by Baked In at https://www.baked-in.com/2012/11/03/double-caramel-cupcakes/