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Salted Caramel Champagne Buttercream Cupcakes

rosesandwhiskers
If you're craving something sweet and a little salty this New Year's Eve, then you need salted caramel cupcakes. Top them off with a champagne buttercream for a little extra pizzazz! These moist and flavorful cupcakes are perfect for any celebration.
5 from 1 vote
Prep Time 20 mins
Total Time 38 mins
Servings 15 cupcakes

Ingredients
  

  • 1 3/4 cups gluten free 1 to 1 baking flour substitute all-purpose flour for gluten-full cupcakes
  • 1 tsp baking powder
  • 1 cup packed light brown sugar
  • 1/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup salted butter softened to room temperature
  • 1/4 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk room temperature

Champagne Buttercream

  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup Crisco
  • 4 cups powdered sugar
  • 1 tbsp whole milk
  • 1 tbsp heavy cream
  • 2-3 tbsp your favorite champagne

Instructions
 

  • Preheat the oven to 350°F (176°C) and line cupcake pans with wrappers or lightly grease with cooking spray.
  • Whisk flour and baking powder in a small bowl.
  • In a large bowl, cream butter, sugars and sour cream until light and fluffy. Beat in eggs one at a time, making sure they are fully incorporated into the batter. Mix in vanilla.
  • Stir in the flour mixture on low speed, alternating with milk until just combined. Spoon into prepared pan, filling each cup 3/4 full. Fill any empty cups 3/4 full of water for a more even baking.
  • Bake for 18-20 minutes, or until an inserted toothpick comes out with a few moist crumbs. Leave the cupcakes in the pan for 3 minutes before transferring to a wire cooling rack. Let them cool completely.
  • Make the frosting while the cupcakes are cooling. Cream butter and Crisco until smooth. Mix in half of the powdered sugar on low speed. Then add milk, heavy cream, 2 tbsp of champagne and the remaining powdered sugar. Mix on low speed until just combined, and then beat on high speed until smooth and fluffy. Add up to 1 tbsp of champagne if needed for taste.
  • Decorate as desired and store in an airtight container. I used a Wilton 1M tip.