Best Salted Caramel Cupcakes with Gooey Caramel Filling

Did You Know 73% of Home Bakers Struggle with Gooey Caramel Fillings? Here’s the Secret to Perfect Salted Caramel Cupcakes

There’s something magical about biting into a cupcake and discovering a hidden treasure inside—especially when that treasure is a luscious, gooey caramel filling. But if you’ve ever tried making salted caramel cupcakes at home, you know the struggle: runny fillings that disappear into the batter or overly thick caramel that turns into a chewy surprise. The good news? Perfecting that dreamy, oozy center is easier than you think, and today, I’m sharing the foolproof method that’ll make your cupcakes the star of every dessert table.

Picture this: fluffy vanilla cake infused with a whisper of sea salt, cradling a molten pool of buttery caramel that oozes with every bite. It’s the kind of dessert that makes eyes light up and forks fight for the last bite. And here’s the best part—you don’t need fancy equipment or professional pastry skills to pull it off. With a few simple tweaks (including the *exact* temperature your caramel should reach for that perfect consistency), these salted caramel cupcakes will become your new signature bake.

Why Salted Caramel Cupcakes Are Worth the Extra Love

Let’s be honest—caramel can be intimidating. It’s the diva of the dessert world, demanding undivided attention and precise timing. But when you strike that perfect balance between sweet and salty, with a texture that’s neither too firm nor too loose, the payoff is extraordinary. These cupcakes aren’t just treats; they’re tiny masterpieces that play with contrasts: the tender crumb against the silky filling, the sugary depth cut by flaky sea salt.

What makes this recipe special? It’s all in the details. We’ll use a vanilla bean-specked batter (though extract works beautifully too) that’s sturdy enough to hold the caramel without getting soggy. The filling? A simple four-ingredient caramel that sets just enough to stay put until that first bite. And the crowning glory—a cloud of salted caramel buttercream that’s so light, you’ll want to eat it with a spoon. (No judgment here—I’ve definitely “tested” an extra bowlful.)

Before we dive into the recipe, let’s talk about the one tool that’ll change your caramel game forever: a candy thermometer. Trust me, it eliminates the guesswork and ensures your filling stays gloriously gooey instead of turning into hard candy. Now, roll up your sleeves—we’re about to make cupcakes that’ll have everyone begging for the recipe.

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Salted Caramel Cupcakes with Gooey Caramel Filling

There’s something utterly magical about the combination of sweet caramel and a pinch of sea salt—it’s like a little love letter to your taste buds. These cupcakes are tender, rich, and filled with a luscious caramel center that oozes with every bite. Perfect for birthdays, tea parties, or just because you deserve a little indulgence.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour – The foundation of our cupcakes. Spoon and level it for the perfect measure!
• 1 ½ tsp baking powder – A little lift to keep these cupcakes light and fluffy.
• ½ tsp salt – Balances the sweetness and enhances all the flavors.
• ½ cup unsalted butter, softened – Room temperature is key here—it should give slightly when pressed.
• 1 cup granulated sugar – For that classic sweetness we all crave.
• 2 large eggs – Bring them to room temperature for a smoother batter.
• 2 tsp vanilla extract – Pure vanilla adds depth and warmth.
• ½ cup whole milk – The richness makes all the difference.
• ½ cup caramel sauce (plus extra for filling) – Homemade or store-bought, as long as it’s thick and dreamy.
• Flaky sea salt – For that irresistible salty-sweet finish.

Step-by-Step Instructions

1. Preheat & Prep
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I always use parchment liners—they peel away beautifully and keep the cupcakes moist.

2. Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. A gentle whisk ensures everything is evenly distributed without overworking the flour.

3. Cream the Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 3 minutes. This step is crucial for that perfect cupcake texture, so don’t rush it!

4. Add Eggs & Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is well incorporated.

5. Alternate Wet & Dry
With the mixer on low, add half the flour mixture, then the milk, and finish with the remaining flour. Mix just until combined—overmixing leads to dense cupcakes, and we want these to be tender.

6. Swirl in the Caramel
Fold in the ½ cup of caramel sauce gently, leaving streaks for a marbled effect. The batter will be thick and luxurious—just wait until you taste it!

Conclusion

These Salted Caramel Cupcakes with Gooey Caramel Filling are the perfect balance of sweet and salty, with a moist crumb and a decadent surprise inside. Whether you’re baking for a special occasion or just treating yourself, this recipe is sure to impress. The rich caramel filling and fluffy frosting make every bite unforgettable.

Ready to indulge? Whip up a batch and let us know how they turn out in the comments below! And if you loved this recipe, don’t forget to check out our other decadent dessert recipes for more sweet inspiration.

FAQs

Can I use store-bought caramel sauce instead of making my own?

Absolutely! While homemade caramel adds a special touch, a good-quality store-bought caramel sauce works just fine. Just make sure it’s thick enough to hold its shape when piped into the cupcakes.

How do I store these cupcakes?

These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate for up to 5 days—just let them come to room temperature before serving for the best texture.

Can I freeze the cupcakes?

Yes! Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw at room temperature before frosting and filling. The caramel filling and frosting can also be made ahead and stored separately in the fridge.

My caramel is too runny—what did I do wrong?

If your caramel isn’t thickening, it may not have cooked long enough. Return it to low heat and simmer until it reaches a thicker consistency. Alternatively, let it cool completely—it will thicken as it sets.

Can I make these cupcakes without the salt?

Of course! The salt enhances the caramel flavor, but if you prefer a purely sweet treat, simply omit it or reduce it to taste. The cupcakes will still be delicious!