Vanilla Muffin Cupcakes with Salted Caramel Frosting
Servings
24cupcakes
Servings
24cupcakes
Ingredients
For the Cupcakes:
  • 2cups cake flour
  • 2teaspoons baking powder
  • 2teaspoons salt
  • 12tablespoons unsalted butterat room temperature (1 1/2 sticks)
  • 1 1/2cups granulated Sugar
  • 2 large egg whitesat room temperature
  • 2 large eggsat room temperature
  • 3/4cup whole milkat room temperature
  • 1tablespoon vanilla extract
For the Salted Caramel Frosting:
  • 1/4cup granulated Sugar
  • 2tablespoons water
  • 1/4cup heavy cream
  • 1teaspoon vanilla extract
  • 12tablespoons unsalted butterat room temperature (1 1/2 sticks)
  • 1teaspoon salt
  • 1cup confectioners’ sugar
Instructions
For the Cupcakes:
  1. Heat the oven to 350°F and place rack in the middle. Line 2 muffin pans with 12 wells each with paper liners. Alternatively, coat the wells with butter; set aside.
  2. Combine the flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
  3. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and continue beating until mixture is airy, about 3 minutes.
  4. Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition. Then add the whole eggs one at a time, beating well after each addition.
  5. Add the milk and vanilla extract, and mix until combined (the mixture may look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add the flour mixture, and mix until just combined, about 15 seconds.
  6. Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.
For the Salted Caramel Frosting:
  1. Briefly stir together the granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes. Remove from heat and slowly add the cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
  2. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
  3. Turn mixer off and scrape down the sides of the bowl, then add the caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.