Salted Caramel Cupcake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Caramel sauce, Homemade or store-bought

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/8 cup Brown sugar, packed light
  • 3 cups Powdered sugar
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla

• Dairy

  • 1 stick Butter, unsalted
  • 1 1/2 cups Butter, unsalted
  • 5/8 cup Buttermilk* (or homemade substitute listed below
  • 4 oz Cream cheese

Found on myfrugaladventures.com

Description

Ingredients

• Cupcake:
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• 1 stick of unsalted butter, softened
• 1 cup plus 2 tablespoons packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• ½ cup plus 2 tablespoons buttermilk* (or homemade substitute listed below)
• .
• Buttercream Frosting:
• 1½ cups unsalted butter, cubed and chilled
• 4oz cream cheese, cubed and chilled
• 3 cups powdered sugar
• 1 cup caramel sauce (homemade or store bought)**
• .

Directions

• For the cupcakes:
• Cream together butter and brown sugar on medium-high speed until pale and fluffy.
• Add eggs, one at a time, beating until mixed together.
• Add vanilla and mix.
• Mix flour, baking powder and salt in a small bowl.
• Add flour mixture in three batches, alternating buttermilk, and beating until combined after each.
• Fill cupcake liners with batter about halfway full.
• Bake for 25 minutes at 325.
• Let cool completely before frosting.
• For the frosting:
• Using a stand mixer with the paddle attachment, add the butter and beat until smooth.
• Add the cream cheese and mix until incorporated with butter and both are smooth.
• Add the powdered sugar in- about ½ cup at a time- and mix on low until all the sugar is incorporated.
• **Add in ¼ cup to 1 cup of caramel to the frosting mixture and mix until blended- please see note below.
• Frost your cupcakes and drizzle a little more caramel on top and sprinkle with salt.