Description
Soft vanilla cupcakes filled with gooey salted caramel and topped with a light mascarpone caramel frosting.
A rich but balanced dessert with a perfect sweet-and-salty flavor.
Ingredients
Vanilla cupcakes
- 100 g (1/2 cup) butter – unsalted, softened
- 120 g (2/3 cup) sugar – granulated white
- 2 eggs – room temperature
- 1 tsp vanilla extract
- 135 ml (1/2 cup) buttermilk
- 150 g (1 1/4 cups) cake flour
- 1 tsp baking powder
- 1/4 tsp salt
Caramel whipped frosting
- 250 g (1 cup) mascarpone – cold
- 250 ml (1 cup) heavy cream – cold
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- 80 g (¼ cup) salted caramel sauce
Salted butter caramel sauce
- 200 g (1 cup) granulated sugar
- 80 g (1/3 cup) butter – salted or unsalted
- 150 g (2/3 cup) heavy cream – room temperature
- 3 pinches fleur de sel
Instructions
Salted caramel
- Heat the sugar in a saucepan over medium heat until fully melted and amber.
- Add the butter and stir until smooth, then pour in the cream in 2–3 additions while stirring.
- Cook for 3–4 minutes until slightly thickened, add fleur de sel, then blend if needed until smooth. Let cool.
Vanilla cupcakes
- Mix and sift the flour, baking powder, and salt.
- Beat the butter and sugar until pale and creamy, then add the eggs and vanilla and mix until smooth.
- Alternate the dry ingredients with the buttermilk, mixing gently until combined.
- Fill the liners about two-thirds full and bake at 180°C (350°F) for 18–20 minutes.
- Cool completely on a wire rack.
Caramel mascarpone frosting
- Whip the mascarpone, cold cream, powdered sugar, vanilla, and slightly warm caramel for about 2 minutes until thick and smooth.
- Transfer to a piping bag fitted with a decorating tip.
Assembly
- Core the cupcakes and fill with salted caramel.
- Pipe the frosting on top, drizzle with caramel, then chill for 1 hour before serving.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 10–15 minutes before serving.
Tips:
- Use room-temperature eggs and butter for a smooth batter.
- Weigh ingredients with a kitchen scale for best results.
- Let cupcakes cool completely before filling and frosting.
- Use cold mascarpone and cream for a stable frosting.
- Chill the cupcakes before serving so the caramel sets nicely.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Method: baking
- Cuisine: Américan
Nutrition
- Serving Size: 1 cupcake
- Calories: 372
- Sugar: 35.2 g
- Sodium: 110.1 mg
- Fat: 19.8 g
- Carbohydrates: 45.6 g
- Protein: 3.6 g
- Cholesterol: 85.4 mg