Gooey Salted Caramel Cupcakes

Gooey Salted Caramel Cupcakes are the dessert I break out for celebrations and comfort alike. These moist vanilla cupcakes hide a puddle of homemade salted caramel inside and are crowned with a swirl of silky cream cheese frosting. The whole thing is finished off with a swipe of extra caramel on top. These deeply decadent treats will win over anyone with a sweet tooth and never last long on my counter.

Whenever I make these for birthdays or rainy day treats there is a quiet hush around the table while everyone takes their first melt-in-your-mouth bite. The sparkle from the caramel drizzle feels festive every single time.

Ingredients

• All purpose flour: brings structure and softness Choose fresh flour for the fluffiest cupcakes
• Baking powder: creates a light texture Make sure yours is not expired
• Salt: balances sweetness and highlights the caramel flavor
• Unsalted butter: forms the base for both the cake and caramel Use quality butter for optimal flavor
• Granulated sugar: sweetens and also helps create a tender crumb Use fine cane sugar for even dissolving
• Large eggs: build richness and hold everything together Let them come to room temperature for best mixing
• Vanilla extract: adds warmth and depth Use pure vanilla for standout taste
• Whole milk: keeps the crumb tender and moist Look for full fat for extra richness
• Light brown sugar: is all about that caramel flavor Use fresh and soft brown sugar so it melts easily
• Heavy cream: turns the caramel filling velvety Choose a high fat cream for a silkier drizzle and frosting
• Sea salt: is essential for the filling and topping Use a flaky finishing salt for the final garnish if possible
• Cream cheese: in the frosting makes it tangy and creamy Full fat is best for texture
• Powdered sugar: sweetens and thickens the frosting Sift if it seems lumpy
• Caramel sauce: gives that glossy rich drizzle Homemade or a thick high quality store-bought version works great

Step-by-Step Instructions

Preheat and Prep:

Get your oven to 350 F set up a 12 cup muffin pan with liners and have everything at room temperature This makes sure your cupcakes bake up evenly and do not stick

Mix Dry Ingredients:

In a medium bowl blend the flour baking powder and salt together Stir well so the batter rises uniformly and there are no bitter corners

Cream Butter and Sugar:

In a large bowl use an electric mixer to whip the butter and sugar until pale and gorgeously fluffy This takes about three to four minutes and builds your foundation for a soft crumb

Add Eggs and Vanilla:

Add eggs one after the other mixing very well after each addition Pour in vanilla extract Mix until everything is glossy and fully blended The eggs should disappear into the batter

Combine Wet and Dry Ingredients:

Add a third of the dry mixture then some milk and alternate until everything is just barely mixed Finish with flour mixture to keep your cupcakes light and not dense Be gentle to avoid overmixing

Bake the Cupcakes:

Scoop or spoon batter evenly into liners filling each about two thirds Bake for eighteen to twenty two minutes The cupcakes are done when a toothpick poked in the center comes out clean Let them cool in the pan for five minutes Then move to a wire rack to get to room temperature so the frosting stays silky

Prepare the Salted Caramel Filling:

In a saucepan melt the butter over medium heat Stir in the brown sugar and heavy cream Keep mixing and bring the whole thing to a boil Maintain the boil with stirring for two minutes Take the pan off the heat add salt and vanilla Let cool until it thickens but is still pourable You want it gooey not runny

Fill the Cupcakes:

Once cupcakes are cool cut out a core from the center of each with a paring knife Save the tops Spoon in caramel until the cavity is nearly full Replace the tops to seal in the caramel No one will see the trick

Make the Frosting:

In a big bowl whip the butter and cream cheese until very smooth and creamy Add powdered sugar one cup at a time mixing until you get a thick billowy frosting Stir in vanilla plus two tablespoons cream If it needs to be softer add another tablespoon

Frost the Cupcakes:

Using a piping bag swirl frosting over each filled cupcake Make sure to cover the filled centers well so every bite is a surprise

Drizzle with Caramel:

Take your reserved caramel or use a thick caramel sauce and drizzle in ribbon shapes over each cupcake Sprinkle a tiny pinch of flaky salt over the top if desired This adds sparkle and pop

Serve and Enjoy:

Let the finished cupcakes rest for a few minutes so the caramel sets slightly Serve on a pretty platter Enjoy the oohs and aahs as everyone bites into that gooey center

Pin it

The cream cheese frosting has actually become my all time favorite part because it gives a slight tang that balances the sweet caramel just right My daughter always sneaks a fingerful before the cupcakes are frosted We laugh about this every time

Storage Tips

Store any leftover cupcakes in an airtight container in the refrigerator where they keep their super soft texture for up to three days Let them come back up to room temperature before serving so the frosting and caramel are at their best

Ingredient Substitutions

If you are short on cream cheese swap in mascarpone for a rich twist For a dairy free version try plant based butters and coconut cream for the filling If you do not have sea salt you can use kosher salt but sprinkle lightly

Serving Suggestions

These cupcakes make a stellar finish to Sunday lunch or look stunning arranged on a tiered dessert tray for birthdays For extra indulgence serve with a scoop of vanilla ice cream or top with a sprinkle of toasted nuts for crunch

Cultural and Historical Context

Salted caramel became a popular bakery treat in the last two decades especially in Western patisseries pairing rich buttery caramel with a salty finish for irresistible contrast Cupcakes themselves have been a mainstay of American celebrations since the early twentieth century These take the classic combo over the top with each creamy gooey mouthful

Frequently Asked Questions

→ How do I prevent the caramel from leaking out of the cupcakes?

Be sure to let the cupcakes cool fully before coring and filling, and replace the top piece after adding the caramel to seal it in.

→ Can I use store-bought caramel instead of homemade?

Yes, store-bought caramel sauce works well as both a filling and a drizzle for convenience.

→ What’s the best way to soften butter and cream cheese quickly?

Cut the butter and cream cheese into smaller pieces and let them sit at room temperature for about 30 minutes for easy mixing.

→ How should I store leftovers to keep them fresh?

Keep the cupcakes in an airtight container in the refrigerator for up to three days. Bring to room temperature before enjoying.

→ What piping tip is best for the frosting?

A large star or round piping tip creates a beautiful, bakery-style swirl on top of each cupcake.