Gluten Free Salted Caramel Cupcakes
 
Prep time
Cook time
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These Gluten Free Salted Caramel Cupcakes are a home run in any ballpark of life! They're the perfect balance of sweet and salty in one hand held little cake.
Author:
Recipe type: Dessert
Serves: 18 cupcakes
Ingredients
  • For the cupcakes:
  • 1 stick plus 5 tablespoons butter (13 tablespoons), room temperature
  • 1 cup granulated sugar
  • ½ cup dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups high quality gluten free flour, or my preferred blend (3/4 cup superfine white rice flour, ½ cup potato starch, ½ cup millet or sweet sorghum flour, ¼ cup tapioca starch)
  • 1 teaspoon salt
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon xanthan gum (only if your gluten free blend doesn't already contain a gum)
  • 1 cup sour cream (I used light, NOT fat free)
  • For the salted caramel:
  • 1½ tablespoons water
  • ½ cup sugar
  • ⅓ cup heavy cream
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon plus ⅛ teaspoon salt
  • 1½ tablespoons butter
  • For the frosting:
  • 1 stick butter, room temperature
  • 4 cups powdered sugar
  • 3 tablespoons salted caramel, completely cooled
  • 2 tablespoons heavy cream
  • pinch of salt
Directions
  1. Begin making salted caramel sauce by mixing water and sugar together in a small saucepan. Heat over medium until sugar has dissolved. Increase heat and bring to a boil. Let boil without stirring until mixture has begun to turn amber in color, about 5-7 mins. Do not let it burn.
  2. Remove from heat and slowly pour in heavy cream while whisking vigorously. Mixture will bubble quite a bit, but continue to stir. Add vanilla, salt, and butter and continue to stir until smooth.
  3. Pour into a bowl and let mixture completely cool. Cover and transfer to fridge.
  4. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  5. Begin making cupcakes by creaming together butter, sugar, and brown sugar in a large mixing bowl or stand mixer until pale and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Scrape down sides as needed. Add vanilla and mix on low until smooth.
  6. In a smaller mixing bowl, sift together gluten free flour (or my preferred blend), salt, baking powder, baking soda, and xanthan gum (only if your flour blend doesn't already contain a gum).
  7. Pour dry ingredients into wet, along with sour cream, and mix until well incorporated, scraping down the sides as needed. Beat on medium for an additional minute.
  8. Fill cupcake liners ⅔ way full and bake at 350 degrees for 22-25 minutes or until turning golden brown and tops spring back at touch of a finger and toothpick inserted into center comes out clean with few crumbs.
  9. Remove from oven and quickly transfer cupcakes from tin to cooling rack. Allow to completely cool.
  10. To make frosting, beat butter in a mixing bowl until smooth. Add 2 cups of powdered sugar and beat until smooth. Add 3 tablespoons of completely cooled caramel sauce, heavy cream, and pinch of salt. Beat until smooth. Add remaining 2 cups of powdered sugar and beat until smooth. Add more cream or sugar depending on thickness preference.
  11. To assemble cupcakes, frost tops with a very thin layer of frosting. Pipe a ring of frosting around the edges of the cupcakes to make a barrier. Drizzle caramel sauce in the center of the ring. Fill with toffee bits just before serving so they don't get soft.
  12. Store leftover cupcakes (without toffee bits) in an airtight container at room temperature for up to 3 days, in fridge for up to a week, or in freezer for up to 3 months. Add toffee bits in center just before serving leftovers.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-salted-caramel-cupcakes/