Gooey Salted Caramel Cupcakes (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
190 g all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
115 g unsalted butter, room temperature
05 -
200 g granulated sugar
06 -
2 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
120 ml whole milk
→ Salted Caramel Filling
09 -
115 g unsalted butter
10 -
200 g light brown sugar, packed
11 -
120 ml heavy cream
12 -
1 teaspoon sea salt
13 -
1 teaspoon vanilla extract
→ Cream Cheese Frosting
14 -
115 g unsalted butter, room temperature
15 -
115 g cream cheese, room temperature
16 -
360 g powdered sugar
17 -
1 teaspoon vanilla extract
18 -
30–45 ml heavy cream
→ Caramel Drizzle
19 -
120 ml caramel sauce (store-bought or homemade)
20 -
Pinch of sea salt (optional)
# Instructions:
01 -
Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners and set aside.
02 -
In a medium bowl, whisk flour, baking powder, and salt together until evenly mixed.
03 -
In a large bowl, beat unsalted butter and granulated sugar with an electric mixer for 3–4 minutes until light and fluffy.
04 -
Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 -
Gradually add dry mixture to the wet mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
06 -
Divide batter evenly among liners, filling each two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
07 -
While cupcakes bake, melt butter in a medium saucepan over medium heat. Stir in light brown sugar and heavy cream. Bring to a boil, stirring constantly. Boil for 2 minutes, remove from heat, and stir in sea salt and vanilla. Let cool slightly.
08 -
Once cupcakes are cool, use a corer or small knife to remove centers, forming a cavity. Spoon salted caramel into each cavity without overfilling. Replace tops to seal.
09 -
In a large bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar, beating until creamy. Mix in vanilla extract and 30 ml heavy cream. Add extra cream if needed for a smooth, pipeable consistency.
10 -
Transfer frosting to a piping bag and pipe over filled cupcakes, ensuring the center is completely covered.
11 -
Drizzle each cupcake with caramel sauce. For added flavor, sprinkle a pinch of sea salt.
12 -
Allow cupcakes to rest for several minutes to set the caramel before serving.
# Notes:
01 -
Ensure all ingredients are at room temperature for optimal mixing and texture.
02 -
Salted caramel filling can be prepared ahead and refrigerated up to one week; reheat gently before use.
03 -
Store cupcakes in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving for best flavor.