Gluten Free Salted Caramel Vanilla Cupcakes with Caramel Vanilla Buttercream Recipe
Updated Feb 15, 2021, Published Mar 01, 2017
This post contains affiliate links. Please see our disclosure policy.
Build-Your-Own Cupcake Bar
Make a batch of cupcakes and frosting (recipe follows) and set them out on the table. Allow the children to top their cupcakes as desired with a variety of topping options. Set out bowls of each of the toppings and have more than one spoon in each so the kids can work together. I typically allow my birthday child to decorate a cupcake before everyone arrives so we have one ready to go as we sing “Happy Birthday!”
Topping ideas (please make sure to check the gluten-free status of every item you choose):
Sprinkles in various colors/styles
Chocolate chips
Gluten-free mini marshmallows
Gummy bears
Toasted coconut
Slivered almonds
Fresh berries
M&Ms
Crushed gluten-free sandwich cookies
Crushed gluten-free chocolate chip cookies
Crushed toffee pieces
Gluten Free Salted Caramel Vanilla Cupcakes with Caramel Vanilla Buttercream Recipe
Ingredients
For the cupcakes:
- 1¼ cups gluten-free all-purpose flour
- 3 tablespoons cornstarch
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- ½ cup unsalted butter, melted
- 2 large eggs, at room temperature
- ½ cup milk
- 2 teaspoons pure vanilla extract
- ⅓ cup gluten-free salted caramel sauce, store-bought
For the frosting:
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon gluten-free salted caramel sauce, store-bought
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together all the dry cupcake ingredients. In another bowl, whisk together themelted butter, eggs, milk, and vanilla. Fold the wet ingredients intothe dry and mix well by hand.
- Fill the muffin cups ¾ full. Spoon about 1 teaspoon of the salted caramel sauce on the top of the batter of each cupcake. With a toothpick, swirl the caramel into the top half of the batter of each cupcake.Bake for 18-20 minutes, or until a toothpick comes out clean from the center.
- Remove from the oven and let cool in the pan for 5-10 minutes. Carefully transfer the cupcakes to a cooling rack to finish cooling.
- While the cupcakes cool, make the frosting. Using the whisk attachment in a stand mixer, whip the softened butter on medium-high for 4-5 minutes. Reduce the speed to low and add the powdered sugar. Once all the sugar is incorporated, increase the speed to medium-high and add the caramel sauce and vanilla. Whip for 4 minutes, scraping down the bowl, until light and fluffy.
- Place the frosting into piping bags or large plastic food storage bags, fitted with a large star tip. Lay the bags on the table along with the cupcake toppings, so the children can pipe icing onto their own cupcakes.I suggest making multiple bags so more than one child can decorate at a time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
