Salted Caramel Cupcakes Recipe

Preheat the oven to 350°F (180°C) and line a cupcake pan with 4 cupcake liners.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the flour and milk, alternating between the two, beginning and ending with the flour. Mix until just combined.

Fill each cupcake liner 2/3 full with the batter. Use a spoon to place a small dollop of salted caramel sauce in the center of each cupcake.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cupcakes to cool completely before frosting.

For the caramel frosting:

In a separate bowl, beat the softened butter with an electric mixer until creamy.

Gradually add the powdered sugar, mixing well after each addition.

Stir in the salted caramel sauce until the frosting is smooth and well combined.

Once the cupcakes are cooled, frost them generously with the caramel frosting.

Sprinkle a pinch of sea salt flakes on top of each cupcake for an extra touch of saltiness.

Serve and enjoy!