Gluten Free Salted Caramel Cupcakes Recipe

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Frank Published: January 6, 2021 Modified: June 1, 2021

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.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Serves:

Ingredients

For Cupcakes:

  • 210gGluten Free All Purpose Flour,(about 1¼ cup)
  • 1cupwhite sugar
  • ½cupunsalted butter
  • 2eggs
  • ¾cuplight cream
  • 1tbspvanilla extract
  • tspbaking 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

  1. Preheat oven to 350 degrees F. Grease or add liners to the cupcake pan and set aside.

  2. Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.

  3. Then beat in eggs until combined.

  4. In a separate bowl, combine flour, baking powder, and salt.

  5. Add flour mixture to butter mixture slowly until fully incorporated.

  6. Slowly add cream until all ingredients are fully mixed together.

  7. Add batter to cupcake pan evenly. Bake for 20 to 25 minutes, or until a toothpick comes out clean.

  8. Remove cakes from oven and allow to cool completely before frosting.

  9. When cupcakes are completely cool, pipe frosting on top and garnish with a gluten free pretzel (optional) and an additional drizzle of salted caramel.

  10. In a large pot, add sugar and cook over medium-low heat.

  11. When sugar begins to melt, stir constantly until completely liquid and it begins to turn caramel-brown.

  12. Carefully add butter and continue to stir. This will rapidly bubble and rise slightly.

  13. Once butter is melted, slowly add cream and vanilla extract.

  14. Stir in kosher salt and remove from heat to cool to room temperature before using in buttercream.

  15. 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.

  16. When sugar is fully incorporated, add (cooled) caramel sauce. Beat for a few additional seconds to fully incorporate caramel sauce.

Nutrition

  • Calories: 769.41kcal
  • Fat: 39.57g
  • Saturated Fat: 24.35g
  • Trans Fat: 1.17g
  • Monounsaturated Fat: 10.46g
  • Polyunsaturated Fat: 1.54g
  • Carbohydrates: 104.87g
  • Fiber: 1.93g
  • Sugar: 74.04g
  • Protein: 4.04g
  • Cholesterol: 137.36mg
  • Sodium: 295.80mg
  • Calcium: 101.86mg
  • Potassium: 72.19mg
  • Iron: 0.99mg
  • Vitamin A: 357.20µg
  • Vitamin C: 0.23mg
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