Description
Delightful cupcakes filled with warm salted caramel and topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- 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!
Notes
For best results, ensure all ingredients are at room temperature. Store leftovers in an airtight container for up to three days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 25g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cupcakes, caramel, dessert, sweet treat, baking