Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
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For
14
M
I
For the salted brown butter caramel sauce:
127
g
Salted butter
113
g
Heavy cream
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Per Serving
Calories
431kcal
Fat
28g
Saturates
17g
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Make the caramel sauce ahead of time: I recommend making the caramel sauce at least an hour (or up to a week) before making the cupcakes to give it time to cool down and thicken up. A note on browning butter... Start with a few extra tablespoons of salted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use cold cream cheese & room temperature butter. In order to create a sturdy, pipeable cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it's thick enough, while room temperature butter will ensure all of the ingredients cream together properly.
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Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
14
M
I
For the salted brown butter caramel sauce:
127
g
Salted butter
113
g
Heavy cream
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
431kcal
Fat
28g
Saturates
17g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Make the caramel sauce ahead of time: I recommend making the caramel sauce at least an hour (or up to a week) before making the cupcakes to give it time to cool down and thicken up. A note on browning butter... Start with a few extra tablespoons of salted butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use cold cream cheese & room temperature butter. In order to create a sturdy, pipeable cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it's thick enough, while room temperature butter will ensure all of the ingredients cream together properly.
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Made it?
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