Nothing satisfies like the combination of sweet and salty, and these Gooey Salted Caramel Cupcakes deliver on both fronts! Imagine soft, fluffy cupcakes bursting with gooey salted caramel and crowned with a velvety caramel buttercream. Whether for a celebration or a midweek treat, these cupcakes will have everyone asking for seconds.
Ingredients
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) whole milk, room temperature
For the Salted Caramel Filling:
- 1 cup (250g) store-bought or homemade salted caramel sauce
For the Salted Caramel Buttercream:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1/3 cup (85g) salted caramel sauce
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
For Garnish:
- Extra salted caramel for drizzling
- Sea salt flakes
Equipment Needed
- Muffin tin with liners
- Mixing bowls
- Electric mixer
- Piping bag
Instructions
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
2. Fill the Cupcakes:
Use a knife or cupcake corer to create a small hole in the center of each cupcake. Fill each hole with about 1 teaspoon of salted caramel sauce.
3. Make the Buttercream:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the salted caramel sauce, vanilla extract, and heavy cream (or milk) one tablespoon at a time, beating until the frosting is light and fluffy.
4. Frost the Cupcakes:
Transfer the buttercream to a piping bag fitted with your favorite tip. Pipe the frosting onto the filled cupcakes.
5. Garnish and Serve:
Drizzle the tops with extra salted caramel and sprinkle with sea salt flakes.
Tips for Success
- Let the cupcakes cool completely before filling and frosting to prevent the caramel from melting.
- Use high-quality salted caramel sauce for the best flavor.
- Adjust the amount of sea salt to your taste for the perfect balance of sweet and salty.
These Gooey Salted Caramel Cupcakes are the ultimate indulgence for caramel lovers. Perfectly balanced with a hint of salt, they’re guaranteed to steal the show at any gathering. Bake them today and prepare to wow your friends and family!
Gooey Salted Caramel Cupcakes
Equipment
- Muffin tin with liners
- Mixing bowls
- Electric mixer
- Piping bag
Ingredients
- For the Cupcakes:
- 1 1/2 cups 190g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup 120ml whole milk, room temperature
- For the Salted Caramel Filling:
- 1 cup 250g store-bought or homemade salted caramel sauce
- For the Salted Caramel Buttercream:
- 1/2 cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1/3 cup 85g salted caramel sauce
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- For Garnish:
- Extra salted caramel for drizzling
- Sea salt flakes
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Fill the Cupcakes:
- Use a knife or cupcake corer to create a small hole in the center of each cupcake. Fill each hole with about 1 teaspoon of salted caramel sauce.
- Make the Buttercream:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the salted caramel sauce, vanilla extract, and heavy cream (or milk) one tablespoon at a time, beating until the frosting is light and fluffy.
- Frost the Cupcakes:
- Transfer the buttercream to a piping bag fitted with your favorite tip. Pipe the frosting onto the filled cupcakes.
- Garnish and Serve:
- Drizzle the tops with extra salted caramel and sprinkle with sea salt flakes.
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