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Salted Caramel Cupcakes with Gooey Caramel Filling

Decadent vanilla cupcakes filled with a luscious salted caramel center and topped with creamy caramel frosting.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup salted caramel sauce (for filling)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup salted caramel sauce (for frosting)
  • 1–2 tbsp heavy cream
  • Sea salt flakes (for garnish)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla. Alternately add dry ingredients and milk, mixing until just combined.
  4. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Let cool completely.
  5. Use a small spoon to remove center of each cupcake. Fill with 1 tsp caramel sauce and replace top.
  6. For frosting, beat butter until creamy. Gradually add powdered sugar, then caramel sauce and cream until fluffy.
  7. Pipe frosting onto cupcakes, drizzle with extra caramel, and sprinkle with sea salt.

Notes

You can customize the seasonings to taste.

  • Author: Sophie Lane