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.
Ingredients
For the Cupcakes:
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1 1/2 cups all-purpose flour
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1 cup granulated sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1/2 cup milk
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1 1/2 tsp baking powder
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1/2 tsp vanilla extract
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Pinch of salt
For the Filling:
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1/2 cup salted caramel sauce
For the Frosting:
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1/2 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1/4 cup heavy cream
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1 tsp vanilla extract
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Extra salted caramel sauce, for drizzling
Instructions
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Preheat Oven:
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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Make the Cupcake Batter:
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then mix in vanilla extract.
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In a separate bowl, whisk flour, baking powder, and salt.
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Add dry ingredients to wet in batches, alternating with milk, starting and ending with flour. Mix until just combined.
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Bake the Cupcakes:
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Divide batter evenly into liners (fill about 2/3 full).
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Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
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Fill the Cupcakes:
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Cut a small hole in the center of each cupcake and fill with about 1 teaspoon of salted caramel sauce.
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Make the Frosting:
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Beat butter until creamy. Add powdered sugar gradually, then mix in heavy cream and vanilla. Beat until light and fluffy.
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Frost and Decorate:
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Pipe or spread frosting onto cooled cupcakes.
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Drizzle with extra salted caramel sauce. Serve and enjoy!
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Notes
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Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
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Use store-bought or homemade salted caramel for convenience or depth of flavor.
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Add a pinch of sea salt on top for extra flair.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking