Decadent, Buttery Cupcakes with a Luscious Caramel Surprise!
These Salted Caramel Cupcakes feature a tender vanilla cake base, a hidden pool of gooey caramel filling, and a silky caramel buttercream frosting—all finished with an extra drizzle of salted caramel for the ultimate indulgence. Perfect for birthdays, holidays, or whenever you need a sweet pick-me-up!
Why You’ll Love This Recipe
Gooey Caramel Center – Every bite has a delicious surprise!
Perfect Balance – Sweet caramel with a hint of salt.
Professional-Looking – Easy to make but impressive.
Great for Gifting – Everyone loves these cupcakes!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
For the Filling:
- ½ cup salted caramel sauce (store-bought or homemade)
For the Frosting:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Extra caramel sauce for drizzling
Optional Garnish:
- Flaky sea salt
- Caramel candies
- Gold sprinkles
Step-by-Step Instructions
1. Bake the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cream butter & sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Whisk dry ingredients (flour, baking powder, salt).
- Alternate adding dry mix & milk to the batter, starting and ending with flour.
- Fill liners ⅔ full and bake 18-20 minutes. Cool completely.
2. Add the Caramel Filling
- Cut a small hole in the center of each cupcake.
- Fill with salted caramel sauce (about 1 tsp per cupcake).
3. Make the Caramel Frosting
- Beat butter until creamy.
- Gradually add powdered sugar, cream, and vanilla, beating until fluffy.
- Pipe onto cupcakes and drizzle with extra caramel.
4. Garnish & Serve
- Sprinkle with flaky sea salt for extra flavor.
- Top with caramel candies or edible gold for a fancy touch.
Tips for Perfect Cupcakes
Room-temperature ingredients ensure a smooth batter.
Don’t overfill liners—they’ll overflow.
Use a piping tip (like Wilton 1M) for pretty swirls.
Warm caramel slightly for easier filling.
FAQs
Q: Can I use jarred caramel sauce?
Yes! But homemade tastes even better.
Q: How do I store leftovers?
Keep in an airtight container for up to 3 days.
Q: Can I freeze these?
Yes! Freeze unfrosted for up to 1 month.
Q: What if my frosting is too thick?
Add more cream, 1 tsp at a time, until smooth.
Final Thoughts
These Salted Caramel Cupcakes are irresistibly moist, sweet, and gooey—a guaranteed crowd-pleaser! Whether for a party or a cozy night in, they’re pure bliss in every bite.
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Gooey Salted Caramel Cupcakes
- Total Time: 40 mins
Description
Indulge in these deliciously gooey salted caramel cupcakes that are sure to satisfy your sweet tooth!
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
Pinch of salt
For the filling:
1/2 cup salted caramel sauce
For the frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Extra salted caramel sauce for drizzling
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Cream Butter & Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
Mix Batter: Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Fill Liners: Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
Fill with Caramel: Once cooled, cut a small hole in the center of each cupcake and fill with salted caramel sauce.
Make Frosting: Beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
Frost & Drizzle: Frost the cupcakes and drizzle with extra salted caramel sauce.
