How To Make Gluten Free Salted Caramel Cupcakes
These salted caramel cupcakes are a sweet and salty combo of light and fluffy vanilla cupcakes, buttercream frosting, and homemade salted caramel sauce.
Serves:
Ingredients
For Cupcakes:
- 210gGluten Free All Purpose Flour,(about 1¼ cup)
- 1cupwhite sugar
- ½cupunsalted butter
- 2eggs
- ¾cuplight cream
- 1tbspvanilla extract
- 1½tspbaking powder
- ¼tspkosher salt
For Caramel Sauce:
- 1cupwhite sugar
- 6tbspunsalted butter,at room temperature, cut into pieces
- ½cupheavy cream
- ½tspkosher salt
- ½tspvanilla extract
For Buttercream Frosting:
- 4cupsconfectioner’s sugar
- 1cupunsalted butter,at room temperature
- 1cupcaramel sauce
- 3tbspcream cheese
- 1tspvanilla extract
- Gluten Free Pretzels,optional
Instructions
-
Preheat oven to 350 degrees F. Grease or add liners to the cupcake pan and set aside.
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Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.
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Then beat in eggs until combined.
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In a separate bowl, combine flour, baking powder, and salt.
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Add flour mixture to butter mixture slowly until fully incorporated.
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Slowly add cream until all ingredients are fully mixed together.
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Add batter to cupcake pan evenly. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
-
Remove cakes from oven and allow to cool completely before frosting.
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When cupcakes are completely cool, pipe frosting on top and garnish with a gluten free pretzel (optional) and an additional drizzle of salted caramel.
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In a large pot, add sugar and cook over medium-low heat.
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When sugar begins to melt, stir constantly until completely liquid and it begins to turn caramel-brown.
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Carefully add butter and continue to stir. This will rapidly bubble and rise slightly.
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Once butter is melted, slowly add cream and vanilla extract.
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Stir in kosher salt and remove from heat to cool to room temperature before using in buttercream.
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In a stand mixer (or with an electric hand mixer) beat together butter, cream cheese, and vanilla extract. Slowly sift in sugar while still mixing.
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When sugar is fully incorporated, add (cooled) caramel sauce. Beat for a few additional seconds to fully incorporate caramel sauce.
Nutrition
- Calories:Â 769.41kcal
- Fat:Â 39.57g
- Saturated Fat:Â 24.35g
- Trans Fat:Â 1.17g
- Monounsaturated Fat:Â 10.46g
- Polyunsaturated Fat:Â 1.54g
- Carbohydrates:Â 104.87g
- Fiber:Â 1.93g
- Sugar:Â 74.04g
- Protein:Â 4.04g
- Cholesterol:Â 137.36mg
- Sodium:Â 295.80mg
- Calcium:Â 101.86mg
- Potassium:Â 72.19mg
- Iron:Â 0.99mg
- Vitamin A: 357.20µg
- Vitamin C:Â 0.23mg
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