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SALTED CARAMEL CUPCAKES WITH MARSCAPONE FROSTING

If you're a dessert enthusiast, you're in for a treat! These salted caramel cupcakes with mascarpone frosting combine the perfect balance of sweet and salty with a rich, creamy topping that will leave your taste buds craving more. Whether you're planning a festive gathering, celebrating a special occasion, or just treating yourself to something indulgent, these cupcakes are the ideal showstopper.



Salted caramel cupcake with marscapone frosting and flakey salt on a rustic wooden serving tray

Why salted caramel? The blend of sweet caramel with a hint of salt creates a flavor explosion that's irresistibly addictive. Paired with the smooth, slightly tangy mascarpone frosting, these cupcakes elevate traditional recipes to gourmet status.


Salted caramel cupcake with marscapone frosting and flakey salt on a rustic wooden serving tray

This frosting is not only creamy and smooth but also has a lightness that balances the richness of the caramel. Made from fresh mascarpone cheese, whipped cream, and a hint of vanilla, the frosting adds a luxurious touch that enhances the overall experience of enjoying these cupcakes.


Salted caramel cupcake with marscapone frosting and flakey salt on a rustic wooden serving tray

The combination of the salty and sweet elements, along with the creamy topping, creates an irresistible dessert that is perfect for any occasion, whether it's a birthday celebration, a holiday gathering, or simply a treat to enjoy at home.


Salted caramel cupcake with marscapone frosting and flakey salt on a rustic wooden serving tray

The presentation of these cupcakes is equally enticing, with the glossy caramel drizzle cascading down the sides and a sprinkle of sea salt on top, making them not only delicious but also visually appealing. Each bite is a harmonious blend of flavors and textures that will leave your taste buds craving more, ensuring that these salted caramel cupcakes with mascarpone frosting are a memorable indulgence that you will want to recreate time and again.


Salted caramel cupcake with marscapone frosting and flakey salt on a rustic wooden serving tray


INGREDIENTS

Close-up of a chocolate cookie with a bite taken out, topped with chocolate chips and sea salt, on brown parchment. Crumbs scattered.

FOR THE CUPCAKES

  • 1 ¾ cup all-purpose flour

  • 1 ½ cup granulated sugar

  • ½ teaspoon kosher salt

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 cup buttermilk room temperature

  • ⅔ cup vegetable oil

  • 3 large eggs room temperature

  • 1 tablespoon pure vanilla extract


FOR THE FROSTING

  • 2 ¼ cups heavy whipping cream

  • 1 cup powdered sugar

  • 1 teaspoon pure vanilla extract

  • 16 ounces mascarpone cheese, cold


FOR THE CARAMEL

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter, room temp and sliced

  • 1/2 cup heavy cream, room temp

  • 1 tsp vanilla extract

  • 1 tsp kosher salt


TO MAKE


  1. Make the cupcakes: Preheat the oven to 350°F. In a small mixing bowl, sift together flour, sugar, salt, baking powder and baking soda. Stir with a whisk to distribute evenly. Set aside.


  2. Add buttermilk, vegetable oil, egg, and vanilla extract to a medium bowl. Beat together with a whisk until smooth. Add the flour mixture to the wet ingredient mixture and fold until just combined.


  3. Divide the cake batter among 12 cupcake liners. Bake in the middle oven rack for 20-22 minutes until a toothpick inserted in the middle of the cake(s) comes out clean with just a few crumbs attached.


  4. Remove from the oven and allow to cool to the touch, remove from the pan and allow to cool completely on a wire rack.


  5. Make the frosting: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.


  6. Spoon the cold mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.


  7. Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.

    Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at high speed until stiff peaks form.


  8. Make the caramel: First, make sure your butter is at room temperature. Also heat the cream in the microwave for at least 1 minute to warm up.


  9. In a medium heavy-bottomed saucepan, add the sugar and melt down over medium heat. Stir occasionally at first, as it will take a few minutes (longer if using an electric stovetop) to see any changes in the sugar. As clumps start to form, stir constantly until it’s completely melted down.


  10. Once melted, depending on if you used a gas or electric stove top, the sugar should either by a rich amber color or a light golden. If it’s rich amber, remove from heat and move on to the next step. If it’s lighter in color, stop stirring and allow it to caramelize and darken. It will only take 1-2 minutes for it to turn that rich amber color. Don’t step away from the stove as this happens quickly.


  11. Take the pot off the burner and quickly whisk in the butter all at once. Whisk for about 30 seconds (it may not fully combine and that’s OK).


  12. Quickly pour in the heavy cream and whisk again. Keep whisking until it’s smooth and fluid.


  13. Finally, whisk in the vanilla and sea salt. Pour into a glass jar or any heat safe container(it will be very thin at this point).


  14. To assemble: Using a large piping tip or anything that can poke a hole, poke an opening in the top of your cupcake, keeping the cake that you removed.


  15. Fill hole with caramel sauce, then re-fill the hole with the cake you removed.


  16. Pipe filling overtop (or use a spoon like I did), add extra caramel and flakey salt. Enjoy!

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