Description
These Salted Caramel Cupcakes are a perfect blend of sweet and salty flavors with a luscious caramel filling and creamy caramel frosting. Soft, moist cupcakes filled with rich salted caramel sauce and topped with a smooth, buttery caramel frosting make for an irresistible dessert that’s perfect for parties or special occasions.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup salted caramel sauce (plus extra for filling and drizzling)
Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup salted caramel sauce
- 1/2 teaspoon sea salt (optional, for a stronger salted flavor)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, which creates a good base for the cupcakes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing the batter.
- Add caramel sauce: Fold in 1/2 cup of salted caramel sauce until it is fully incorporated into the batter for that signature flavor.
- Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Remove and cool completely on a wire rack.
- Prepare frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, then mix in the caramel sauce and sea salt. Continue to beat until the frosting is light and fluffy.
- Fill cupcakes: Once the cupcakes are fully cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake and fill it with a spoonful of salted caramel sauce.
- Frost and decorate: Pipe the prepared caramel frosting on top of each cupcake, then drizzle with additional caramel sauce. Optionally, sprinkle flaky sea salt over the frosting for an extra touch of saltiness and texture.
Notes
- Cupcakes can be baked a day ahead and stored in an airtight container to maintain freshness.
- Use either store-bought or homemade salted caramel sauce based on preference and convenience.
- For added texture and crunch, consider topping the cupcakes with toffee bits or crushed pretzels before serving.
