Name: Delicious Salted Caramel Cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 1/2 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt; 1/2 cup salted caramel sauce; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup heavy cream; 1 tsp vanilla extract; Extra salted caramel sauce, for drizzling

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These Delicious Salted Caramel Cupcakes are a dreamy dessert that perfectly balances sweet and salty flavors. With a light and tender vanilla cupcake base, rich salted caramel filling, and creamy caramel-infused frosting topped with an extra drizzle of caramel, this treat is ideal for celebrations or when you’re simply craving something indulgent.

Why You’ll Love This Recipe
These cupcakes are incredibly moist and full of rich flavor. The surprise caramel center adds a luxurious twist, while the silky frosting and caramel drizzle make every bite a decadent experience. Easy to make and beautifully presented, they’re perfect for birthdays, parties, or any sweet occasion.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

All-purpose flour

Granulated sugar

Unsalted butter, softened

Large eggs

Milk

Baking powder

Vanilla extract

Salt

For the Filling:

Salted caramel sauce

For the Frosting:

Unsalted butter, softened

Powdered sugar

Heavy cream

Vanilla extract

Extra salted caramel sauce for drizzling

Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Make the Cupcake Batter
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

3. Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

4. Fill the Cupcakes
Once the cupcakes are completely cooled, use a knife or cupcake corer to cut a small hole in the center of each cupcake.
Fill each hole with about a teaspoon of salted caramel sauce.

5. Make the Frosting
In a mixing bowl, beat the softened butter until smooth.
Gradually add the powdered sugar, mixing on low speed.
Add the heavy cream and vanilla extract, then beat on high speed until light and fluffy. Adjust consistency with more cream or sugar if needed.

6. Frost and Decorate
Pipe or spread the frosting over the filled cupcakes.
Drizzle extra salted caramel sauce over the top for a finishing touch.

Servings and timing
This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18–20 minutes
Cooling and decorating time: 30–40 minutes
Total time: About 1 hour 20 minutes

Variations
Add a pinch of sea salt to the frosting for an extra salted caramel kick.

Use chocolate cupcakes as the base for a rich twist.

Add crushed pretzels on top for texture and extra salty contrast.

Fill the cupcakes with chocolate ganache for a layered flavor.

Use dulce de leche in place of caramel for a different caramel profile.

Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Bring to room temperature before serving for the best texture.
Frosted cupcakes are not suitable for freezing, but unfrosted, unfilled cupcakes can be frozen for up to 1 month.

FAQs
Can I use store-bought caramel sauce?
Yes, a good-quality store-bought salted caramel sauce works perfectly.

How do I prevent my cupcakes from becoming dry?
Do not overmix the batter and keep an eye on the baking time. Cupcakes are done when a toothpick comes out clean.

Can I make the cupcakes ahead of time?
Yes, bake and store the cupcakes a day ahead. Fill and frost just before serving for best results.

What piping tip should I use for the frosting?
A large star tip like a Wilton 1M or 2D gives a classic swirl.

How do I fill the cupcakes easily?
Use a small knife or cupcake corer to remove the centers, and a spoon or piping bag to add the caramel filling.

Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour substitute, but be sure to check all other ingredients for gluten-free labeling.

How do I make my caramel sauce from scratch?
Simmer sugar until golden, add butter and cream, then stir in salt. Let cool before using.

What can I do if my frosting is too runny?
Add more powdered sugar or chill it briefly before piping.

Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well for both the batter and the frosting.

How do I toast the flavor of the caramel more?
Use dark caramel sauce or cook the sugar slightly longer for a deeper flavor.

Conclusion
Delicious Salted Caramel Cupcakes are the perfect marriage of rich sweetness and a hint of salt, wrapped in a soft, fluffy cupcake. With a gooey caramel center and creamy frosting, these cupcakes are as indulgent as they are beautiful. Whether for birthdays, holidays, or just a sweet moment, this recipe is sure to impress and satisfy.

Delicious Salted Caramel Cupcakes

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Author: Douaa
Total Time: 55 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

These Delicious Salted Caramel Cupcakes feature moist vanilla cupcakes filled with gooey salted caramel and topped with a luscious, creamy caramel frosting. Finished with a drizzle of extra caramel, they’re the perfect sweet-salty treat for parties, holidays, or any dessert craving.

Instructions

Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Make the Cupcake Batter:
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet in batches, alternating with milk, starting and ending with flour. Mix until just combined.
Bake the Cupcakes:
- Divide batter evenly into liners (fill about 2/3 full).
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Fill the Cupcakes:
- Cut a small hole in the center of each cupcake and fill with about 1 teaspoon of salted caramel sauce.
Make the Frosting:
- Beat butter until creamy. Add powdered sugar gradually, then mix in heavy cream and vanilla. Beat until light and fluffy.
Frost and Decorate:
- Pipe or spread frosting onto cooled cupcakes.
- Drizzle with extra salted caramel sauce. Serve and enjoy!

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Use store-bought or homemade salted caramel for convenience or depth of flavor.
Add a pinch of sea salt on top for extra flair.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking