Salted Caramel vanilla cupcakes 🧁
Doug loves caramel and wanted me to make something gluten free for his birthday, so I made cupcakes from scratch! 🧁🥳💛 I used 2 1/4 cups @kingarthurflour all purpose gluten free flour , 1 tsp xantham gum (optional), 1 3/4 cup sugar, 1 cup softened butter, 2 1/2 tsp baking powder, 1 tsp salt, 4 large eggs at room temp, 1 cup milk at room temp, almond, vanilla, and caramel extract to taste (make sure they are GF)
Whisk flour and xantham gum separately. Beat sugar, butter, salt, baking powder, and vanilla/almond extract for 45 seconds on high. Beat the eggs in 1 at a time, it will be fluffy! Mix in milk, and then the flour and xantham gum. Once it is all together, beat for an additional 30-45 seconds.
Scoop batter in to muffin tin. Warm up some sea salt caramel sauce (I used Mrs. Richardson’s) and scoop one tsp in to the cup and mix with batter. It should look like a swirl! Bake for 23-27 minutes at 350!
Cool completely before frosting and use food coloring if you’d like. I just used sugar free vanilla frosting, @smuckersbrand sugar free caramel drizzle, and @wiltoncakes sprinkles.
I used my @wiltoncakes frosting bag and I still need some practice so don’t judge! Lol 🧁 .
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