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
Scale
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
