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Salted Caramel Cupcakes with Gooey Caramel Filling

Decadent vanilla cupcakes filled with a rich, gooey 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
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup store-bought or homemade caramel sauce
  • 1/2 tsp sea salt
  • 1 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup caramel sauce (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Additional sea salt for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  3. Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
  4. Fill cupcake liners 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
  5. Mix 1 cup caramel sauce with 1/2 tsp sea salt. Use a cupcake corer or small knife to remove center of each cupcake. Fill with salted caramel mixture.
  6. For frosting, beat butter until creamy. Gradually add powdered sugar, then caramel sauce and vanilla. Pipe onto cooled cupcakes. Drizzle with extra caramel and sprinkle with sea salt.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett