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Salted Caramel Cupcakes with Gooey Caramel Filling

There's something so heartwarming about baking cupcakes, isn't there? The sweet aroma wafting through the kitchen, the anticipation of that first bite, and the joy on everyone's faces when they take a taste. These Salted Caramel Cupcakes with Gooey Caramel Filling are not just a treat; they're a memory in the making. They're quick to whip up, perfect for any occasion, and trust me, they'll be the star of your dessert table!
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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 tsp vanilla extract
  • 0.5 cup milk
  • 1.5 tsp baking powder
  • 0.5 tsp salt
For the Caramel Filling
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 0.5 cup heavy cream
  • 1 tsp sea salt
For the Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp sea salt

Equipment

  • Muffin Tin
  • Saucepan
  • Large Bowl
  • Small Knife or Cupcake Corer

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 it’s light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
  3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  4. Step 4: 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 in the center comes out clean. Allow them to cool completely.
  5. Step 5: For the caramel filling, heat the granulated sugar in a saucepan over medium heat, stirring constantly until it melts and turns a golden amber color. Remove from heat and carefully add the butter, stirring until melted. Slowly add the heavy cream, mixing until smooth, then stir in the sea salt. Let the caramel cool slightly.
  6. Step 6: Once the cupcakes are cooled, use a small knife or a cupcake corer to remove the center of each cupcake. Fill the center with the gooey caramel filling.
  7. Step 7: For the frosting, beat together the softened butter and powdered sugar until smooth. Add the heavy cream, vanilla extract, and sea salt, and continue to beat until fluffy.
  8. Step 8: Pipe or spread the frosting on top of each filled cupcake. Drizzle with additional caramel sauce and sprinkle with a pinch of sea salt, if desired. Serve and enjoy!

Notes

These cupcakes are best enjoyed fresh, but if you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for about a week, but be sure to bring them back to room temperature before serving for the best flavor.