Salted Caramel Cupcakes

March 21, 2017

134

Deliciously moist and fluffy vanilla cupcakes topped with a silky cloud of Swiss meringue caramel buttercream, and filled and drizzled with salted caramel!

For the Cupcakes
1 and 1/2 cups (150g) cake flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
3/4 cup (150g) caster/granulated sugar
1/2 cup (115g) unsalted butter, melted
2 teaspoons vanilla extract
1/2 cup (120g) Greek-style yogurt
Store-bought or homemade salted caramel sauce , to fill cupcakes and drizzle on top
For the Frosting
3 large egg whites
1 cup (200g) caster/granulated sugar
1 cup (226g) unsalted butter, softened and cubed
1 teaspoon vanilla extract
1/4 cup (80g) store-bought or homemade salted caramel sauce

For the Cupcakes Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the...
See the full directions on my site

Nutritions

Calories
46

Sodium
112mg
4% DV

Fat
2g
3% DV

Protein
1g
2% DV

Carbs
4g
1% DV

Fiber
0.1g
0% DV

Baked