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| Salted Caramel Cupcakes with Gold Drizzle |
Craving a showstopping treat that’s easy, elegant, and ridiculously delicious? These Salted Caramel Cupcakes with Gold Drizzle are pure magic! Imagine fluffy vanilla cupcakes oozing with homemade salted caramel, topped with a shimmering gold finish. Perfect for graduations, birthdays, or "just because" days, they’re ready in under an hour. No fancy skills needed—just simple steps for jaw-dropping results your family will devour. Trust me: one bite of these sweet-salty wonders, and you’ll never buy bakery cupcakes again.
Why You’ll Love These Salted Caramel Cupcakes
- Irresistible Gourmet Flavor These aren’t just cupcakes—they’re a sensory experience. Think moist vanilla cake hugging a gooey caramel core, all crowned with velvety buttercream and edible gold drizzle. The salt cuts the sweetness perfectly, making every bite addictively balanced.
- Budget-Friendly Luxury Bakery versions cost $5+ each? Please! Homemade batches run under $15. Save cash while customizing flavors—swap vanilla for brown sugar cake, or use almond extract in the frosting.
- Effortless Wow Factor That gold drizzle transforms simple cupcakes into Insta-worthy gems. Compared to fussy layered cakes these offer big impact with minimal effort.
How to Make Salted Caramel Cupcakes
Quick OverviewTotal Time: 45 mins (Prep: 20 mins | Bake: 25 mins) | Yield: 12 cupcakes
Why you’ll adore these: Silky caramel centers, tender crumb, and that luxurious gold finish—all shockingly simple.
Key Ingredients
- For Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temp)
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup granulated sugar
- 6 tbsp salted butter (cubed)
- ½ cup heavy cream
- 1 tsp sea salt flakes
For Frosting & Decoration:
- 1 cup unsalted butter (softened)
- 2½ cups powdered sugar
- 2 tbsp reserved caramel
- 1 tsp edible gold dust + 1 tbsp vodka (for drizzle)
Step-by-Step Instructions
- Bake the Cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Whisk flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding flour mix and milk in three batches. Fill liners ⅔ full. Bake 20-25 mins until golden. Cool completely.
- Make Salted Caramel: Melt sugar in a saucepan over medium heat (don’t stir!). Once amber-colored (7-10 mins), whisk in butter until melted. Remove from heat, add cream and salt. Cool 15 mins. Reserve 2 tbsp for frosting.
- Core & Fill: Use a teaspoon to scoop a small hole in each cooled cupcake. Fill with 1 tsp caramel (save extra for drizzle).
- Frost & Drizzle: Beat butter until creamy. Gradually add powdered sugar, then reserved caramel. Pipe onto cupcakes. Mix gold dust and vodka; brush lightly over cupcakes.
What to Serve With Your Cupcakes
Pair these beauties with:- Drinks: Cold milk, salted caramel lattes, or sparkling rosé
- Sides: Fresh berries, vanilla bean ice cream, or dark chocolate shavings
- Occasions: Brunch buffets (next to mini quiches) or dessert boards with cheesecake bites
Top Tips for Perfect Cupcakes
- Caramel Rescue: Overcooked caramel? Whisk in 1 tbsp hot water. Too thin? Simmer 2 more mins.
- Time-Saver: Use store-bought caramel + add sea salt.
- Fluffier Frosting: Beat butter 5 mins before adding sugar.
- Gold Hack: No vodka? Use lemon extract or almond extract as gold dust mixer.
- Avoid Soggy Cups: Fill caramel after cupcakes cool completely.
Storing and Reheating Tips
- Room Temp: Store unfrosted cupcakes in an airtight container 2 days.
- Frosted/Filled: Refrigerate 3 days. Bring to room temp 30 mins before serving.
- Freeze: Unfrosted cupcakes freeze 3 months. Thaw overnight, then frost.
- Reheating: Microwave 10 seconds for "fresh-baked" warmth (frosting off).
