Gluten Free Salted Caramel Cupcakes
User Reviews
5
Gluten Free Salted Caramel Cupcakes
Description
The cupcakes use a combination of gluten free all-purpose flour, butter, eggs, sugar, light cream, vanilla, baking powder, and salt to create a tender crumb. The batter is mixed carefully to blend wet and dry ingredients before baking until a toothpick comes out clean. Cooling fully is important before frosting.
The salted caramel sauce simmers sugar until melted and amber, then butter, cream, salt, and vanilla are incorporated to create a rich sauce. This sauce is folded into the buttercream frosting alongside cream cheese for smoothness, producing a luscious topping. Gluten free pretzels can be used decoratively to complement the caramel flavor with a contrasting crunch.
Use a larger pot and long spoon when making the caramel for safety to reduce splatter. Drizzling additional caramel over the frosting enhances the presentation.
Ingredients
For the Cupcakes
- 210 grams all-purpose flour about 1 1/4 cup, depending on your flour blend, gluten free
- 1 cup white sugar
- 1/2 cup butter unsalted
- 2 egg
- 3/4 cup light cream
- 1 tbsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
For the Caramel Sauce
- 1 cup white sugar
- 6 tbsp unsalted butter at room temperature, cut into pieces
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp vanilla extract
For the Buttercream Frosting
- 4 cups confectioners sugar
- 1 cup butter at room temperature, unsalted
- 1 cup caramel sauce
- 3 tbsp cream cheese
- 1 tsp vanilla extract
Additional Topping
- gluten free pretzels (optional)
Instructions
For the Cupcakes
- Preheat oven to 350°F. Grease or add liners to cupcake pan and set aside.
- Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.
- Then beat in eggs until combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Add flour mixture to butter mixture slowly until fully incorporated.
- Slowly add cream until all ingredients are fully mixed together.
- Add batter to cupcake pan evenly. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Remove cakes from oven and allow to cool completely before frosting.
- When cupcakes are completely cool, pipe frosting on top and garnish with a gluten free pretzel (optional) and an additional drizzle of salted caramel.
For the Caramel Sauce
- In a large pot, add sugar and cook over medium-low heat.
- When sugar begins to melt, stir constantly until completely liquid and it begins to turn caramel-brown.
- Carefully add butter and continue to stir. This will rapidly bubble and rise slightly.
- Once butter is melted, slowly add cream and vanilla extract.
- Stir in kosher salt and remove from heat to cool to room temperature before using in buttercream.
For the Buttercream Frosting
- In a stand mixer (or with an electric hand mixer) beat together butter, cream cheese, and vanilla extract. Slowly sift in sugar while still mixing.
- When sugar is fully incorporated, add (cooled) caramel sauce. Beat for a few additional seconds to fully incorporate caramel sauce.
Notes
- Handle hot sugar with care; use a large pot and a long spoon to avoid burns.
- For topping, consider adding an extra caramel drizzle for more flavor.
- Gluten free pretzels are optional but add texture and complement the salted caramel taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 98g | 33% |
| Protein | 3g | 6% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 129mg | 43% |
| Sodium | 245mg | 10% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 1215IU | 24% |
| Calcium | 75mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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