Get ready to indulge in the most irresistible cupcake experience that will make your taste buds dance with pure delight! These Salted Caramel Almond Cupcakes are not just a dessert—they're a decadent journey of sweet, salty, and nutty perfection that will transform your ordinary baking routine into an extraordinary culinary adventure. Imagine biting into a soft, tender cupcake dripping with luxurious salted caramel and topped with crunchy almonds—this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup salted caramel sauce
- ½ cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the almond milk. Start with the flour mixture, then add half of the almond milk, followed by the remaining flour, and finally the rest of the almond milk. Mix until just combined.
- Stir in the vanilla extract until fully incorporated. Be careful not to overmix the batter; it should be smooth and slightly thick.
- Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the salted caramel sauce if you are making it from scratch, or simply set aside your store-bought salted caramel sauce.
- Once the cupcakes are completely cool, drizzle a generous amount of salted caramel sauce over the top of each cupcake, allowing it to cascade down the sides for a beautiful presentation.
- Sprinkle the sliced almonds on top of the caramel drizzle for added crunch and flavor. You can also press a few almonds into the caramel for a more decorative effect.
- Serve the salted caramel almond cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy your delicious treats!
Tips
- For the most tender cupcakes, ensure all ingredients are at room temperature before mixing. This helps create a smoother, more consistent batter.
- When measuring flour, use the spoon and level method to avoid dense, heavy cupcakes. Scoop flour with a spoon into the measuring cup and level off with a knife.
- Don't overmix the batter—mix just until ingredients are combined. Overmixing can lead to tough, chewy cupcakes.
- For the most beautiful caramel drizzle, slightly warm your caramel sauce to achieve a perfect, smooth consistency that flows beautifully over the cupcakes.
- To get perfectly even cupcakes, use an ice cream scoop or measuring cup to distribute batter equally among the muffin cups.
- Let cupcakes cool completely before adding caramel and almonds to prevent the toppings from sliding off or melting.
- For an extra flavor boost, lightly toast the sliced almonds in a dry pan before topping the cupcakes to enhance their nutty flavor.
Nutrition Facts
Calories: 295kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 49mg
