2cupsall-purpose flour (be sure NOT to pack your flour)
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonground cinnamon
1/2cupwhole milk
1/2cupfull-fat sour cream
1stick unsalted butter, at room temperature
1/4cupgranulated sugar
3/4cuppacked light brown sugar
2large eggs plus one large egg yolk, at room temperature
1/4cupboiling hot water (should be very hot, and poured into measuring cup right after boiled)
1/2cupthick, creamy caramel sauce (see post for references), optional
For the frosting:
1/2cup(1 stick) unsalted butter
1/2cupheavy cream
1cuppacked light brown sugar
3/4teaspoonsalt
3and 1/4 cups confectioners' sugar, sifted
Decoration:
1/4cupliquid caramel sauce, for drizzling, optional (see post for references)
1teaspoonflaky sea salt
6chewy caramel candies, cut in half (see post for references)
Instructions
For the cupcakes:
Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.
For the Salted Caramel Frosting:
In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
Decoration:
Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.
Notes
*Cupcakes may be frozen, unfrosted, for up to 2 months. *Cupcakes must cool completely before being frosted.
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