Name: Gluten Free Salted Caramel Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: For Cupcakes:; 210 g Gluten Free All Purpose Flour; 1 cup white sugar; ½ cup unsalted butter; 2 eggs; ¾ cup light cream; 1 tbsp vanilla extract; 1½ tsp baking powder; ¼ tsp kosher salt; For Caramel Sauce:; 1 cup white sugar; 6 tbsp unsalted butter; ½ cup heavy cream; ½ tsp kosher salt; ½ tsp vanilla extract; For Buttercream Frosting:; 4 cups confectioner's sugar; 1 cup unsalted butter; 1 cup caramel sauce; 3 tbsp cream cheese; 1 tsp vanilla extract; Gluten Free Pretzels

Gluten Free Salted Caramel Cupcakes Recipe

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
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.
Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.
Then beat in eggs until combined.
In a separate bowl, combine flour, baking powder, and salt.
Add flour mixture to butter mixture slowly until fully incorporated.
Slowly add cream until all ingredients are fully mixed together.
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.
When cupcakes are completely cool, pipe frosting on top and garnish with a gluten free pretzel (optional) and an additional drizzle of salted caramel.
In a large pot, add sugar and cook over medium-low heat.
When sugar begins to melt, stir constantly until completely liquid and it begins to turn caramel-brown.
Carefully add butter and continue to stir. This will rapidly bubble and rise slightly.
Once butter is melted, slowly add cream and vanilla extract.
Stir in kosher salt and remove from heat to cool to room temperature before using in buttercream.
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.
When sugar is fully incorporated, add (cooled) caramel sauce. Beat for a few additional seconds to fully incorporate caramel sauce.