Gooey Salted Caramel Cupcakes

Gooey Salted Caramel Cupcakes are a delightful treat that combines the rich flavors of caramel with soft, fluffy cupcake goodness. These cupcakes are perfect for any occasion, whether you’re celebrating a birthday or just want to indulge in something sweet. The warm salted caramel filling, topped with creamy frosting, makes every bite a heavenly experience.

Why Make This Recipe

There are many reasons to make Gooey Salted Caramel Cupcakes! First, they are simply delicious and will satisfy any sweet tooth. Second, they are easy to prepare and perfect for bakers of all skill levels. Lastly, these cupcakes can impress your family and friends, making them a great dessert for gatherings.

How to Make Gooey Salted Caramel Cupcakes

Ingredients:

1 1⁄2 cups all-purpose flour
1 1⁄2 tsp baking powder
1⁄4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 cup whole milk
1/2 cup unsalted butter (for filling)
1 cup packed light brown sugar
1/2 cup heavy cream
1 tsp sea salt
1 tsp vanilla extract (for filling)
1/2 cup unsalted butter (for frosting)
4 oz cream cheese, room temperature
3 cups powdered sugar
1 tsp vanilla extract (for frosting)
2–3 tbsp heavy cream (for frosting)
1/2 cup caramel sauce (store-bought or homemade)
Pinch of sea salt (optional)

Directions:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix until just combined.
Divide the batter among the cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean.
While the cupcakes are baking, prepare the salted caramel filling. Melt the butter in a saucepan, then stir in the brown sugar and heavy cream. Bring to a boil for 2 minutes, then remove from heat. Stir in the sea salt and vanilla extract.
Once the cupcakes are cool, create a cavity in each cupcake and fill it with the salted caramel.
For the frosting, beat together the unsalted butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla and enough heavy cream to reach your desired consistency.
Frost the tops of the cupcakes, then drizzle with caramel sauce and add a pinch of sea salt, if desired. Allow to set, then serve and enjoy!

How to Serve Gooey Salted Caramel Cupcakes

Serve these cupcakes at room temperature for the best taste. Place them on a pretty platter or serve them individually on dessert plates. You could also add a scoop of vanilla ice cream on the side for an extra sweet treat!

How to Store Gooey Salted Caramel Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you’d like to keep them longer, you can refrigerate them for up to a week. Just be sure to bring them to room temperature before serving for the best flavor.

Tips to Make Gooey Salted Caramel Cupcakes

Make sure your ingredients, especially butter and eggs, are at room temperature for the best mixing.
Don’t overmix the batter; mix until just combined for light and fluffy cupcakes.
Allow the caramel filling to cool slightly before filling the cupcakes to prevent sogginess.

Variation

You can add chocolate chips to the cupcake batter for a double treat. You might also try using a different type of frosting, such as chocolate or coffee frosting, to mix things up.

FAQs

1. Can I use a different filling instead of salted caramel?
Yes! You can try different fillings like chocolate ganache, fruit preserves, or even peanut butter.

2. Can I make these cupcakes ahead of time?
Definitely! You can bake the cupcakes a day or two in advance and fill and frost them on the day you plan to serve them.

3. Can I freeze these cupcakes?
Yes, you can freeze the baked cupcakes (without frosting). Just wrap them well and store them in the freezer for up to three months. Thaw them overnight in the refrigerator before serving.

Enjoy baking and sharing your Gooey Salted Caramel Cupcakes!