There’s something so magical about the combination of moist cupcakes and rich, gooey caramel, isn’t there? Every bite of these Salted Caramel Cupcakes transports me back to cozy afternoons in the kitchen, where the sweet aroma of baking fills the air. The best part? These cupcakes are not only easy to make, but they also come together quickly, making them the perfect treat for any occasion. Get ready to impress your friends and family with this delightful recipe!
Why You’ll Love Salted Caramel Cupcakes with Gooey Caramel Filling
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Let’s gather everything you need for these scrumptious cupcakes:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- For the Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- ½ teaspoon sea salt
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Additional caramel sauce for drizzling
How to Make Salted Caramel Cupcakes with Gooey Caramel Filling
Let’s dive into the cooking process. Follow these steps, and you will have a batch of delightful cupcakes that everyone will rave about!
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
- For the caramel filling, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a golden brown.
- Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring until smooth. Remove from heat and stir in the sea salt. Let it cool slightly.
- Once the cupcakes are cooled, use a small knife or a cupcake corer to remove the centers of the cupcakes.
- Fill each cupcake with the gooey caramel filling.
- For the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and sea salt, mixing until smooth and fluffy.
- Frost the filled cupcakes with the caramel frosting.
- Drizzle additional caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt before serving.
Substitutions & Additions
If you want to get a bit creative with your cupcakes, here are some fun substitutions and additions:
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Add a teaspoon of espresso powder to the batter for a mocha twist.
- Try using different flavored extracts like almond or maple in place of vanilla.
- Top with chopped nuts like pecans or walnuts for added crunch.
Tips for Success
To ensure your cupcakes turn out perfectly every time, keep these tips in mind:
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t over-mix your batter; mix just until combined to keep your cupcakes light and fluffy.
- Let the caramel filling cool slightly before adding it to the cupcakes to prevent them from sinking.
- Consider prepping the caramel filling a day ahead to save time on baking day.
How to Store Salted Caramel Cupcakes with Gooey Caramel Filling
These delightful cupcakes are best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Keep them in an airtight container at room temperature for up to 3 days.
- If you need to store them for longer, place them in the fridge for up to a week.
- For freezing, wrap each cupcake tightly in plastic wrap and place them in an airtight container. They will stay good for up to 3 months.
FAQs
Can I make these cupcakes ahead of time? Absolutely! You can bake the cupcakes and prepare the caramel filling a day in advance. Just frost them right before serving for the best results.
What can I use instead of heavy cream? If you want a lighter option, you can substitute with half-and-half or whole milk, though the texture will be a bit different.
Can I use store-bought caramel sauce? Yes, feel free to use your favorite store-bought caramel sauce if you’re short on time!
These Salted Caramel Cupcakes are sure to bring joy to your kitchen and delight everyone who tries them. For more delicious recipes, check out Pecan Cheesecake Pie or Decadent Butterscotch Pudding for treats you will love!
Don’t forget to follow us on Pinterest for more inspiring recipes and ideas to warm your kitchen.
Salted Caramel Cupcakes with Gooey Caramel Filling
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
- Step 8: For the caramel filling, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a golden brown.
- Step 9: Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring until smooth. Remove from heat and stir in the sea salt. Let it cool slightly.
- Step 10: Once the cupcakes are cooled, use a small knife or a cupcake corer to remove the centers of the cupcakes.
- Step 11: Fill each cupcake with the gooey caramel filling.
- Step 12: For the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and sea salt, mixing until smooth and fluffy.
- Step 13: Frost the filled cupcakes with the caramel frosting.
- Step 14: Drizzle additional caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt before serving.
