Recipe courtesy of Mary Sarain
Show: Cupcake Wars
Episode: San Diego Zoo
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
24 regular or 48 mini cupcakes
Level:
Easy

Ingredients

  • 2/3 cup sour cream
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 whole vanilla bean, split
  • 2 cups granulated sugar
  • 1 cup (8 ounces) salted butter, melted
  • 2 cups all-purpose flour
  • Caramel Buttercream Frosting, recipe follows
Optional Garnishes:
  • Course sea salt
  • Caramel sauce
  • Chopped cashews
  • Fondant elephant
Caramel Buttercream Frosting:
  • 1 1/2 cups (12 ounces) unsalted butter, cubed and chilled
  • 4 ounces cream cheese, cubed and chilled
  • 3 cups powdered sugar
  • 1 cup caramel sauce

Directions

Optional Garnishes:

Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size). 

Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined. 

In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined. 

Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.

Caramel Buttercream Frosting:

Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream

Salted Caramels

Recipe courtesy of Julia Baker

Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling

Recipe courtesy of Jillian Hopke

Salted Caramel Sauce

Recipe courtesy of Melt Ice Creams

Salted Caramel Brownies

Recipe courtesy of Tiffani Thiessen

Salted Caramel Sauce

Recipe courtesy of Tia Mowry

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here