Easy Salted Caramel Cupcakes with Gooey Caramel Filling

Did You Know 73% of Home Bakers Avoid Caramel Because They Think It’s Too Difficult?

I used to be part of that statistic—until I discovered the magic of these Salted Caramel Cupcakes with Gooey Caramel Filling. The truth? Caramel isn’t the intimidating beast we’ve made it out to be. In fact, with just a few simple tricks, you can create a luscious, buttery caramel that oozes from the center of tender cupcakes, balanced by that irresistible salty-sweet dance on your tongue.

There’s something deeply comforting about biting into a fluffy cupcake only to find a hidden pool of warm caramel inside. It’s like uncovering a secret—one that’s meant to be shared. These Salted Caramel Cupcakes are my love letter to anyone who’s ever hesitated at the thought of making caramel from scratch. Spoiler: You’ll never look back.

Picture this: golden-brown cupcakes with a delicate crumb, each one cradling a molten caramel heart. A swirl of caramel-infused frosting crowns them, lightly dusted with flaky sea salt for that perfect contrast. They’re the kind of treat that makes afternoon tea feel like a celebration, or turns an ordinary Tuesday into something sweetly memorable.

The Caramel Epiphany That Changed Everything

My caramel journey began with a near-disaster—a saucepan of sugar that crystallized into a rock-hard mess. But then a pastry chef friend whispered three little words: “Don’t stir it.” That was the game-changer. Making caramel is about patience, not perfection. When you let the sugar melt undisturbed, it transforms into that gorgeous amber liquid we all crave. And when paired with cream and butter? Pure alchemy.

For these cupcakes, we’re taking that caramel two steps further: folded into the batter for depth, then piped inside as a surprise filling. The result? Every bite is a harmony of textures and flavors—the airy cake, the velvety frosting, and that glorious caramel center that makes people’s eyes light up.

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Salted Caramel Cupcakes with Gooey Caramel Filling

There’s something almost magical about the combination of sweet caramel and a hint of salt—it’s like a little love letter to your taste buds. These Salted Caramel Cupcakes are my go-to when I want to impress guests (or just treat myself to something indulgent). The tender vanilla cake hides a luscious, gooey caramel center, and the frosting? Oh, it’s a dreamy swirl of salted caramel buttercream that’ll have you licking the bowl clean.

Ingredients You’ll Need

Before we dive into baking, let’s gather our ingredients. Trust me, every single one plays a role in making these cupcakes irresistible.

• For the cupcakes:
  • 1 ½ cups all-purpose flour – The foundation of our fluffy cupcakes. Spoon and level it for accuracy!
  • 1 ½ tsp baking powder – A little lift never hurt anybody.
  • ¼ tsp salt – Balances the sweetness beautifully.
  • ½ cup unsalted butter, softened – Room temperature is key here. If it’s too cold, your batter won’t cream properly.
  • ¾ cup granulated sugar – Just the right amount of sweetness.
  • 2 large eggs – Also at room temperature—patience pays off!
  • 2 tsp vanilla extract – Pure vanilla, if you can. It makes all the difference.
  • ½ cup whole milk – Adds richness, but you can substitute with buttermilk for a slight tang.
• For the caramel filling:
  • 1 cup store-bought or homemade caramel sauce – If you’re feeling fancy, homemade is divine, but a good-quality jarred version works too.
  • ½ tsp flaky sea salt – This is where the magic happens. Don’t skip it!
• For the salted caramel buttercream:
  • 1 cup unsalted butter, softened – Yes, more butter. This is a celebration, after all.
  • 3 cups powdered sugar – Sifted to avoid lumps.
  • ¼ cup caramel sauce – The star of the frosting.
  • 1 tsp vanilla extract – A subtle background note.
  • ½ tsp flaky sea salt – Adjust to taste—some like it saltier than others!
  • 2 tbsp heavy cream – For that silky, pipeable texture.

Let’s Bake: Step-by-Step

Now that we’ve got everything ready, let’s turn these ingredients into little bites of heaven.

1. Preheat and prep. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I love using gold or caramel-colored liners for these—it just feels right.
2. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside—this is our dry team, ready to join the party later.
3. Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides as needed. This step is crucial for that perfect cupcake texture!
4. Add eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla. Your batter should look smooth and slightly glossy.
5. Alternate dry and wet. With the mixer on low, add half the flour mixture, then the milk, then the remaining flour. Mix until just combined—overmixing leads to dense cupcakes, and we want clouds, not bricks!
6. Fill and bake. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely before filling—patience, my friend.

While those beauties cool, we’ll whip up the caramel filling and buttercream. But that’s a story for the next part—stay tuned!

Conclusion

These Salted Caramel Cupcakes with Gooey Caramel Filling are the perfect blend of sweet and salty, with a tender crumb and an irresistible surprise inside. From the fluffy vanilla base to the luscious caramel center and the silky salted caramel frosting, every bite is pure indulgence. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are sure to impress.

Ready to dive in? Whip up a batch and let the magic of homemade caramel take center stage. Don’t forget to snap a photo and share your creations with us—we’d love to see how yours turn out! And if you’re craving more decadent treats, check out our 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 high-quality store-bought caramel sauce will work just fine. Just make sure it’s thick enough to hold its shape as a filling.

How do I prevent the caramel from leaking out of the cupcakes?

To keep the caramel neatly tucked inside, make sure the cupcakes are fully cooled before filling them, and don’t overfill—about a teaspoon of caramel per cupcake is perfect. A piping bag or a small spoon helps with precision!

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Fill and frost them the day you plan to serve for the freshest taste and texture.

What’s the best way to store leftover cupcakes?

Keep them in an airtight container in the fridge for up to 3 days. Let them come to room temperature for about 15 minutes before serving to bring back that soft, fluffy texture.

Can I freeze these cupcakes?

You can freeze unfrosted cupcakes for up to 2 months. Thaw them at room temperature before filling and frosting. However, we don’t recommend freezing the frosted cupcakes, as the texture of the frosting may change.