Gooey Salted Caramel Cupcakes are the ultimate indulgence for anyone who loves the sweet and salty combination. These cupcakes start with a moist vanilla cake base, filled with a rich salted caramel center that oozes with every bite. The frosting is a creamy, fluffy buttercream, which is generously drizzled with extra salted caramel sauce, adding an irresistible finish. Perfect for any occasion, these cupcakes are sure to impress with their decadent flavor and beautiful presentation. Whether you're baking for a special event or simply to satisfy your own cravings, these cupcakes are a must-try!
Gooey Salted Caramel Cupcakes are the perfect blend of sweet and salty, making them an irresistible treat for any occasion. These cupcakes start with a soft and moist vanilla base that's filled with a rich, gooey salted caramel center. The frosting is a smooth, creamy buttercream that's whipped to perfection, creating a light and fluffy topping. Drizzled with extra salted caramel sauce, these cupcakes offer a delightful contrast of flavors and textures, making each bite an indulgent experience. Whether you're baking for a party or just treating yourself, these salted caramel cupcakes are sure to satisfy your sweet tooth.
INGREDIENTS
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsalted butter: 1/2 cup, softened
- Large eggs: 2
- Milk: 1/2 cup
- Baking powder: 1 1/2 teaspoons
- Vanilla extract: 1/2 teaspoon (for batter) + 1 teaspoon (for frosting)
- Salt: Pinch
- Salted caramel sauce: 1/2 cup (for filling) + extra for drizzling
- Powdered sugar: 1 1/2 cups (for frosting)
- Heavy cream: 1/4 cup (for frosting)
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3:
- Add the eggs one at a time, beating well after each addition, and then mix in 1/2 teaspoon of vanilla extract.
- Step 4:
- In another bowl, whisk together the flour, baking powder, and salt.
- Step 5:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 6:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Step 7:
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Step 8:
- Once cooled, cut a small hole in the center of each cupcake and fill with salted caramel sauce.
- Step 9:
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and 1 teaspoon of vanilla extract, beating until smooth and fluffy.
- Step 10:
- Frost the cupcakes and drizzle with extra salted caramel sauce.
Serving and Storage Tips
- These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer a more intense caramel flavor, try using a salted caramel buttercream for the frosting.
- For a fun twist, sprinkle the cupcakes with a pinch of sea salt before serving for an extra burst of flavor.
Helpful Notes
- Ensure your butter is fully softened before mixing for a smoother batter and frosting.
- To avoid over-mixing, stop as soon as the dry ingredients are fully incorporated into the wet mixture.
Tips from Well-Known Chefs
- Chef Mia suggests adding a touch of cinnamon to the batter for a warm, spiced twist.
- Chef Alex recommends using homemade salted caramel sauce for a richer, more authentic flavor.