Gluten Free Salted Caramel Vanilla Cupcakes with Caramel Vanilla Buttercream Recipe
These cupcakes are perfect for a cupcake bar, an interactive way to let kids be creative with food.
Servings: 12 Cupcakes
Calories: 403kcal
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
Calories: 403kcal | Carbohydrates: 53g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 143mg | Potassium: 65mg | Fiber: 1g | Sugar: 37g | Vitamin A: 655IU | Calcium: 48mg | Iron: 0.6mg