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Salted Caramel Cupcakes with Gooey Caramel Filling

There's something so magical about the combination of moist cupcakes and rich, gooey caramel. 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking soda
For the Caramel Filling
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cut into pieces
  • 0.5 cup heavy cream
  • 0.5 teaspoon sea salt
For the Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 0.25 cup heavy cream
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon sea salt
  • Additional caramel sauce for drizzling

Equipment

  • Muffin Tin
  • Medium Saucepan
  • Large Bowl
  • Mixer

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Step 4: In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  6. Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
  8. 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.
  9. 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.
  10. Step 10: Once the cupcakes are cooled, use a small knife or a cupcake corer to remove the centers of the cupcakes.
  11. Step 11: Fill each cupcake with the gooey caramel filling.
  12. 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.
  13. Step 13: Frost the filled cupcakes with the caramel frosting.
  14. Step 14: Drizzle additional caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt before serving.

Notes

These delightful cupcakes are best enjoyed fresh, but if you have leftovers, keep them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze for up to 3 months.