Salted Caramel Espresso Cupcakes

Ingredients

• 1 1/4 cups cups All-purpose flour
• 1 tsp tsp Baking powder
• 1/2 tsp tsp Baking soda
• 1/2 tsp tsp Fine sea salt
• 1 tbsp tbsp Instant espresso powder
• 1/2 cup cups Unsalted butter, softened
• 3/4 cup cups Granulated sugar
• 2 large Large eggs
• 1 tsp tsp Vanilla extract
• 1/2 cup cups Sour cream
• 1/3 cup cups Whole milk
• 3 cups cups Perfect Swiss Meringue Buttercream
• 1/2 cup cups Salted caramel sauce
• to taste pinch Flaky sea salt

Instructions

1. Preheat oven to 350°F (175°C).
2. Line 12 cupcake wells with liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder.
4. In a large bowl, beat the butter and sugar for 2 to 3 minutes until pale and fluffy.
5. Add eggs one at a time, mixing well after each.
6. Add the vanilla and sour cream, mixing until combined.
7. Alternate adding the dry mixture and milk, mixing until just combined.
8. Fill liners approximately 2/3 full.
9. Bake for 18 to 20 minutes, until a toothpick comes out clean.
10. Cool completely on a wire rack.
11. Pipe Perfect Swiss Meringue Buttercream over each cupcake.
12. Drizzle each with salted caramel sauce.
13. Finish with a few flakes of flaky sea salt if desired.

Chef's Notes

RECOMMENDED FROSTING: Perfect Swiss Meringue Buttercream (primary). CROSS-LINKS: Perfect Swiss Meringue Buttercream, Vanilla Bean Bakery Cupcakes.

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