Prep 30 mins
Cook 25 mins
From this cute website called Sprinkle Bakes(sprinklebakescom). I haven't tried these yet, but plan on trying them this weekend and didn't want to lose the recipe.
- 354.88 ml all-purpose flour
- 4.92 ml baking powder
- 1.23 ml sea salt
- 118.29 ml unsalted butter, at room temperature
- 236.59 ml packed light brown sugar
- 29.58 ml packed light brown sugar
- 2 large eggs, room temperature
- 4.92 ml vanilla
- 118.29 ml plus 2 tbsp buttermilk
- 118.29 ml sugar
- 44.37 ml salted butter, cubed
- 59.14 ml plus 1 tbsp heavy cream, at room temperature
- 59.14 ml sugar
- 29.58 ml water
- 59.14 ml heavy cream
- 4.92 ml vanilla extract
- 118.29 ml salted butter
- 118.29 ml unsalted butter
- 2.46 ml sea salt
- 354.88 ml powdered sugar
- Cupcakes: Preheat oven to 325F and line cupcake pan with cupcake liners.
- Combine flour, baking powder and salt; set aside.
- Cream butter and brown sugar until pale and fluffy.
- Add eggs, one at a time, beating until each is incorporated.
- Add vanilla.
- Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each about halfway full.
- Bake for about 25 minutes or until cakes test done.
- When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
- Once cool, make the the filling and cut a small round out of each cupcake.
- Drop about 1Teaspoon of filling into each whole in the cupcake and cover it with the piece you cut out.
- Frosting: In a saucepan, stir together granulated sugar and water.
- Bring to a boil over medium high heat.
- Cook without stirring until mixture turns a deep amber color.
- Remove from heat and slowly add in cream and vanilla, stirring until very smooth.
- Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
- In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.
- Reduce speed to low and add powdered sugar.
- Mix until thoroughly combined.
- Scrape down the side of the bowl and add the caramel.
- Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
- Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
- Top caramel-filled cupcakes with frosting.