Salted Caramel Filled Vanilla Cupcakes with Swiss Meringue Buttercream

If you do meet with those problems, just continue mixing! If your mixture becomes too soupy, pop it in the fridge for 15 mins then continue beating. It will all come together, don’t worry. After I tasted how buttery smooth and fluffy that awesome SMBC was, I think I will and can never go back to the normal icing sugar buttercream again! Yes, it is that awesome!

Here is how the cross section of the cupcake looks like! This cupcake has everything that I want in a cupcake, perfectly moist vanilla cupcakes, salted caramel, and smooth buttery buttercream… I wish I still have one waiting for me to sink my teeth into right now! I’m not posting pictures of how the salted caramel was made but you can refer to it at my S’mores Cheesecake recipe post.

  

Salted Caramel Filled Vanilla Cupcakes

(Makes 12 regular size cupcakes

Print Recipe

Ingredients

  

• 1 1/4 cups cake flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 3/4 cups castor sugar
• 1/2 cup vegetable oil
• 1/2 cup buttermilk 1/2 cup milk + 1 tsp lemon juice side aside for 5 mins
• 1 1/2 tsp vanilla extract
• 1/3 cup of salted caramel sauce

Instructions

 

• Preheat oven to 175C.
• In a large bowl whisk together flour, baking powder, baking soda, and salt.
• In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.
• Add vanilla extract and oil.
• Reduce speed to low, add 1/2 of your flour mixture.
• Then pour in 1/2 of your buttermilk.
• Continue to add the other half of your flour, then buttermilk.
• Beat until just combined. Don't forget to scrap down your bowl.
• Fill cupcake liners till 3/4 full.
• Bake for 12-14 mins until skewer comes out clean.
• Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.
• Use a filling nozzle or squeeze bottle, fill cupcakes with salted caramel.

Notes

Adapted from Glorious Treats