I’ll never forget the look on my family’s faces the first time I made Salted Caramel Swirl Cupcakes. The kitchen was a mess, caramel was somehow on the ceiling (don’t ask), and I was this close to tossing in the towel. But then, as we bit into those perfectly moist cupcakes with that gooey swirl of homemade caramel, all the chaos didn’t matter. It was a bite of pure joy.
These cupcakes have since become my secret weapon for potlucks, picnics, and heartbreaks. Because, honestly, nothing says “I care” quite like a cupcake that’s both sweet and salty. So, tie on your apron, and let’s whip up some magic together!
Table of Contents
Ingredients
Now, about those ingredients… I’ve been known to dash to the nearest store for a forgotten stick of butter more times than I care to admit. But here’s what you’ll need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature (trust me, it makes a difference)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream (game changer!)
- 1/4 cup whole milk
- 1/2 cup salted caramel sauce, plus extra for drizzling
- Sea salt flakes, for garnish
Instructions
Okay, deep breaths. The first time I tried this, I may have ended up with caramel that was more rock than sauce. But you’ve got this.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the eggs, one at a time, then stir in the vanilla extract.
- Mix in half the dry ingredients, followed by the sour cream and milk. Add the remaining dry ingredients and mix until just combined.
- Fill each cupcake liner halfway with batter. Spoon a teaspoon of salted caramel into the center and use a toothpick to swirl it into the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. (Don’t be like me and open the oven too much to check!)
- Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Drizzle with extra salted caramel and sprinkle with sea salt flakes before serving.
Tips & Tricks
Let’s get real for a sec. I’ve had more than a few “oops” moments in the kitchen (who hasn’t?), but here’s what I’ve learned:
- If your caramel is too thick, warm it slightly before swirling into the batter. (I learned this the hard way when my swirls were more like blobs.)
- Don’t overmix the batter. Honestly, a few lumps are okay and will keep your cupcakes tender.
- For an extra touch, top the cupcakes with a dollop of whipped cream or a sprinkle of chopped nuts.
FAQ
Got questions? I’ve got answers – and yes, they’re based on real-life cupcake crises.
Q: Can I use store-bought caramel sauce?
A: Absolutely! I’ve done it myself when I’m short on time. Just look for a good quality one with a rich flavor.
Q: What if I don’t have sour cream?
A: You can use plain Greek yogurt as a substitute. It’s practically the same thing (trust me on this).
Q: How do I store these cupcakes?
A: Keep them in an airtight container at room temperature for up to 3 days. If you refrigerate them, the caramel gets too hard, so I wouldn’t recommend it.
There’s a story behind these cupcakes. My grandma always said that the secret ingredient to any dish was a pinch of love. I like to think that every swirl of caramel and sprinkle of sea salt carries that tradition. From my chaotic kitchen to yours, these Salted Caramel Swirl Cupcakes are more than just a treat; they’re a story in every bite.
Remember, the road to cupcake bliss might be paved with a few mishaps, but it’s all part of the adventure. Now go share these little bundles of joy and watch as they become your new favorite go-to recipe. Happy baking!
Salted Caramel Swirl Cupcakes
Moist cupcakes with a gooey swirl of homemade salted caramel, topped with sea salt flakes for a sweet and salty treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/2 cup salted caramel sauce, plus extra for drizzling
- Sea salt flakes, for garnish
Directions
-
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In a bowl, whisk together flour, baking powder, baking soda, and salt.
-
Cream the butter and sugar together until light and fluffy.
-
Add eggs one at a time, then stir in vanilla extract.
-
Mix in half the dry ingredients, followed by sour cream and milk. Add remaining dry ingredients and mix until just combined.
-
Fill each cupcake liner halfway with batter. Spoon a teaspoon of salted caramel into the center and swirl it into the batter.
-
Bake for 18-20 minutes or until a toothpick comes out clean.
-
Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
-
Drizzle with extra salted caramel and sprinkle with sea salt flakes before serving.