Introduction
First off, let me just say – thank you for being here! It’s moments like these, when I get to share one of my absolute favorite indulgences with you, that make this journey so special. These Gooey Salted Caramel Cupcakes are everything you dream about in a dessert – rich, sweet, a little salty, and oh-so-gooey in the middle. Whether you’re baking for a special occasion or just because (the best reason, if you ask me), these cupcakes are guaranteed to bring a smile to anyone’s face. I’m thrilled to walk you through how to create these little bites of heaven right at home!
Ingredients
– For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
– Salted Caramel Filling:
- ½ cup sugar
- 3 tbsp unsalted butter, cubed
- ¼ cup heavy cream
- ½ tsp sea salt
– For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- ½ cup salted caramel (from the filling above)
- A pinch of sea salt, for garnish
Making Gooey Salted Caramel Cupcakes
- Prepare the Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk. Mix until smooth.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool completely.
- Make the Salted Caramel Filling:
- In a saucepan, melt sugar over medium heat until it turns amber.
- Add butter, stirring until melted. Slowly pour in heavy cream and stir until smooth.
- Remove from heat, stir in sea salt, and let cool slightly.
- Fill the Cupcakes:
- Use a knife or cupcake corer to remove the center of each cooled cupcake.
- Fill the hollowed centers with salted caramel.
- Make the Frosting:
- Beat softened butter until creamy. Gradually add powdered sugar, mixing well.
- Add heavy cream and continue to beat until fluffy. Mix in reserved salted caramel.
- Frost the Cupcakes:
- Pipe or spread frosting onto filled cupcakes. Garnish with a drizzle of salted caramel and a pinch of sea salt.
Details And Nutritional Information
Details
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Nutritional information
Serving Size: 1 cupcake
Calories: 380
Sugar: 38g
Sodium: 220mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg
If you’re a fan of quick and delicious dessert like this Gooey Salted Caramel Cupcakes recipe, you’ll love trying some of my other easy recipes. Be sure to check out my Funfetti Surprise Cookie Dough Swirl Roll for a sweet dessert . These recipes are just as simple to make and perfect for any occasion!
Storage For Gooey Salted Caramel Cupcakes
To keep your Gooey Salted Caramel Cupcakes fresh and delicious, proper storage is key! If you plan to enjoy them within 1-2 days, simply place the cupcakes in an airtight container and store them at room temperature. This will help maintain their soft, fluffy texture and ensure the caramel filling stays gooey.
For longer storage, you can refrigerate the cupcakes for up to 5 days. Just be sure to bring them to room temperature before serving – this helps the buttercream frosting soften back up and allows the caramel center to regain its irresistible ooze. If you’re in a hurry, a quick 10-15 second zap in the microwave (without the frosting) will warm the cupcakes just enough to make them taste freshly baked!
If you need to store the cupcakes even longer, they can be frozen. First, place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Once frozen, wrap each cupcake individually in plastic wrap, then place them in a resealable freezer bag or airtight container. They’ll keep in the freezer for up to 2 months. When you’re ready to indulge, thaw the cupcakes overnight in the refrigerator, then bring them to room temperature before frosting and serving.
FAQs About Gooey Salted Caramel Cupcakes
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container and fill and frost them right before serving.
What if my caramel hardens too much?
A: If your caramel thickens too much to pour, just warm it slightly over low heat until it reaches a pourable consistency again.
Can I use store-bought caramel sauce?
Yes, if you’re short on time, store-bought caramel sauce works too. Just make sure to choose a high-quality brand for the best flavor.
Can I make the salted caramel in advance?
Yes, you can make the salted caramel up to a week in advance. Store it in an airtight container in the refrigerator. When you’re ready to use it, simply warm it gently over low heat until it’s pourable again.
How do I prevent my cupcakes from sinking in the middle?
Sinking cupcakes are often caused by overmixing the batter or opening the oven door too early during baking. To avoid this, mix the batter just until the ingredients are combined and resist the urge to check on the cupcakes too soon – wait until they’re almost fully baked!
What’s the best way to fill the cupcakes with caramel?
The easiest way to fill the cupcakes is to use a cupcake corer or the back of a piping tip to create a hole in the center. Then, spoon or pipe the caramel into the cavity. Don’t worry if some caramel spills over – it just adds to the gooey goodness!
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you might want to reduce or omit the added sea salt in the recipe to avoid the cupcakes being too salty. Taste the caramel before adding any extra salt to ensure the flavor is balanced.
I hope you enjoy baking (and eating!) these Gooey Salted Caramel Cupcakes as much as I do. Happy baking