Gooey Salted Caramel Cupcakes Recipe
If you have a sweet tooth but crave a bit of salty contrast, Gooey Salted Caramel Cupcakes just might become your newest obsession. These cupcake wonders are the perfect balance of soft vanilla cake, hidden pockets of molten caramel, a cloud of caramel-infused buttercream, and a final flourish of sea salt. Every bite is sticky, sweet, and deeply satisfying, making this dessert a total showstopper for parties, birthdays, or when you simply need to treat yourself to something fabulous.
Ingredients You’ll Need
Gathering the ingredients for Gooey Salted Caramel Cupcakes is a breeze, and each one plays a crucial role in creating that unforgettable taste and melt-in-your-mouth texture. From the creamy richness of butter to the magical surprise of gooey caramel centers, here’s a closer look at what makes these cupcakes truly special:
- All-purpose flour: This provides the structure and softness for the cupcakes, making each bite tender and fluffy.
- Baking powder: Essential for giving the cupcakes a gorgeous, bakery-style rise and an airy crumb.
- Salt: Just a bit sharpens the flavors and accentuates the sweetness from the caramel.
- Unsalted butter (softened): Adds richness and moisture, ensuring both the cake and frosting are luscious and decadent.
- Granulated sugar: Sweetens the batter and helps achieve that perfect cupcake crumb.
- Eggs: Bind everything together and contribute to a soft, cohesive texture.
- Vanilla extract: Boosts the cupcake’s flavor with sweet warmth (don’t skip this one!).
- Whole milk: Keeps the cupcakes light and moist, making every bite extra fluffy.
- Caramel sauce: Swirled in both the cake and frosting, it’s the star flavor and adds wonderful gooeyness.
- Soft caramel candies: Pop one into each cupcake for that molten, gooey surprise right in the center.
- Flaky sea salt: A light sprinkle on top elevates the cupcakes by balancing the rich caramel with little bursts of saltiness.
- Powdered sugar: Makes the frosting ultra-smooth and silky, perfect for piling high.
- Heavy cream: Just a touch brings the frosting to the ideal pipeable consistency.
How to Make Gooey Salted Caramel Cupcakes
Step 1: Prepare Your Cupcake Base
First things first: preheat your oven to 350°F (175°C) and line your muffin tin with paper liners. Whisk together your flour, baking powder, and salt in a medium bowl—this ensures an even rise and no pesky lumps. In a separate bowl, beat your room-temperature butter and sugar until it’s pale, creamy, and fluffy. Trust me, this step makes all the difference. Add the eggs one by one, mixing well after each, then stir in the vanilla for a touch of coziness. Now, alternate adding your dry ingredients with the milk, mixing gently after each addition. The final touch is swirling in a generous pour of caramel sauce for that signature taste.
Step 2: Fill and Stuff the Cupcakes
Divide the batter among your muffin cups, filling each about two-thirds of the way—this ensures they don’t overflow in the oven. Gently press a soft caramel candy into the center of each cup, making sure it’s nestled in but covered by the batter. This is what creates that magical, gooey middle everyone raves about.
Step 3: Bake to Perfection
Slide your tray into the preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted near the edge (not through the caramel center!) comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack.
Step 4: Make and Pipe the Caramel Frosting
For the frosting, beat softened butter until it’s creamy and light. Gradually add powdered sugar, then beat in rich caramel sauce, a pinch of salt, and just enough heavy cream to get a silky, spreadable texture. Once your cupcakes are completely cool, pipe or spread the caramel frosting on top—don’t be shy with those beautiful swirls!
Step 5: Drizzle and Finish with Flaky Salt
Finish your Gooey Salted Caramel Cupcakes with a decadent drizzle of caramel sauce over the frosting, then add a light sprinkle of flaky sea salt for that irresistible salty-sweet finish. This final step takes them from delicious to unforgettable.
How to Serve Gooey Salted Caramel Cupcakes
Garnishes
Go all out with your garnishes to make these cupcakes eye-catching. A caramel drizzle is non-negotiable, and just a pinch of flaky sea salt right before serving delivers a punch of flavor. For an extra-special finish, add a tiny caramel candy or even a shard of homemade toffee for dramatic effect.
Side Dishes
These cupcakes are rich, so pair them with lighter sides for contrast. Think fresh berries, a fruit salad, or a crunchy espresso biscotti. For a party, offer a scoop of vanilla bean ice cream alongside for the ultimate gooey caramel dessert experience.
Creative Ways to Present
Show off your Gooey Salted Caramel Cupcakes by arranging them on a tiered cake stand or cupcake tower. For special occasions, tuck each one into polka-dot or metallic liners and top with tiny edible gold flakes. Serving them slightly warm—so the middle stays molten—really wows guests.
Make Ahead and Storage
Storing Leftovers
If you end up with cupcakes left (which is honestly rare!), store them in an airtight container at room temperature for two days or refrigerate for up to four days. The frosting and gooey centers keep the cupcakes incredibly moist, even if enjoyed a day or two later.
Freezing
To freeze, place unfrosted cupcakes in a freezer-safe bag and freeze for up to two months. Thaw at room temperature, then add fresh frosting and that last caramel drizzle before serving. For frosted cupcakes, freeze on a tray until solid, then wrap individually to avoid smushing the beautiful tops.
Reheating
Want that caramel center extra gooey again? Just pop a cupcake in the microwave for 5 to 10 seconds. Watch closely—too long and the caramel can bubble over. The result is perfectly warm, sticky, and melt-in-your-mouth delicious.
FAQs
Can I make Gooey Salted Caramel Cupcakes with store-bought caramel sauce?
Absolutely! Store-bought caramel sauce works perfectly and saves time. If you have the energy, you can make your own caramel from scratch for even more flavor, but it’s not a requirement for outstanding results.
What’s the best way to keep the caramel centers gooey?
The cupcakes stay soft and luscious at room temperature, but for an extra-gooey center, serve slightly warmed. A quick trip in the microwave does wonders—just 5 to 10 seconds, and you’ll get that dreamy caramel ooze in every bite.
Can these cupcakes be made gluten-free?
Yes! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Make sure your other ingredients (like the caramel candies) are certified gluten-free, and you’ll have fabulous results.
How do I get picture-perfect frosting swirls?
For bakery-worthy cupcakes, use a piping bag fitted with a large star tip. Start from the outside edge and work your way in circles toward the center for those tall, showy swirls. The caramel garnish hides any imperfections!
Do Gooey Salted Caramel Cupcakes travel well?
They do! Use a cupcake carrier to keep them fresh and protected during transport. If the day is hot, keep them in the fridge until ready to go so the frosting holds its shape and the caramel doesn’t get too runny.
Final Thoughts
Once you take that first bite into the gooey caramel center and hit the sweet-meets-salty topping, you’ll understand why these Gooey Salted Caramel Cupcakes are an instant favorite. Whether you’re baking for a special event or just to brighten up a regular day, I hope you have as much fun making—and devouring—these scrumptious treats as I do!
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Gooey Salted Caramel Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Gooey Salted Caramel Cupcakes that are sure to satisfy your sweet tooth. Moist vanilla cupcakes filled with gooey caramel and topped with a rich caramel frosting, a drizzle of more caramel, and a sprinkle of flaky sea salt.
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup caramel sauce (plus extra for drizzling)
- 12 soft caramel candies, unwrapped
- Flaky sea salt for topping
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup caramel sauce
- 1–2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Beat Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract. Alternate adding dry ingredients and milk, mixing until just combined. Stir in caramel sauce.
- Fill Cupcake Liners: Divide batter into liners, press a caramel candy into each cupcake, and bake for 18–20 minutes.
- Make Frosting: Beat butter until creamy, add powdered sugar, caramel sauce, salt, and enough cream for desired consistency.
- Frost Cupcakes: Frost cooled cupcakes, drizzle with caramel, and sprinkle with sea salt.
Notes
- For a gooey center, warm cupcakes before serving.
- You can make caramel sauce from scratch or use store-bought.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 36g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
