Indulge in these deliciously gooey salted caramel cupcakes that are sure to satisfy your sweet tooth!

Scale

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

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.