Gooey Salted Caramel Cupcakes: The Sweet Treat You Didn’t Know You Needed

There’s something truly magical about Gooey Salted Caramel Cupcakes. I mean, how could you possibly resist a treat that combines fluffy cake, rich caramel, and that oh-so-satisfying sprinkle of salt? These cupcakes are perfect for so many occasions—from birthday parties to cozy Friday nights at home. And let’s be honest, who doesn’t crave a little sweetness to bring joy to their day?

So, grab your apron and let’s dive into a sweet adventure that’s uncomplicated and downright delicious. Trust me; you’re going to want to share this recipe with everyone—or keep it all to yourself. No judgment here!

Why You’ll Love These Gooey Salted Caramel Cupcakes

These cupcakes are not just delicious; they’re also incredibly easy to make. You’ll get to whip up a batch of gooey goodness that offers a harmonious blend of textures and flavors. Plus, they make your kitchen smell like a little slice of heaven—seriously, it’s like sunshine for your senses!

Ingredients You’ll Need

Before we get into the baking fun, let’s gather our ingredients. Here’s what you’ll need to whip up these delectable cupcakes:

For the Cupcakes:

1 cup all-purpose flour
½ cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup buttermilk

For the Salted Caramel:

1 cup granulated sugar
6 tbsp unsalted butter, cubed
½ cup heavy cream
½ tsp sea salt (or more, to taste)

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract
Additional sea salt for sprinkling

Steps to Sweet Success

Step 1: Bake the Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Trust me, you’ll thank yourself later for this one tiny step!
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until it’s light and fluffy. (Think of this as the sweet, buttery cloud we all dream about!)
Add the eggs and vanilla extract, mixing well until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined; you don’t want any over-mixing drama here!
Divide the batter evenly among the cupcake liners, filling them about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before filling and frosting them.

Step 2: Make the Salted Caramel

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly (this is where the arm workouts happen!).
Once it’s melted and turns a lovely amber color, carefully add the cubed butter. The mixture will bubble—this is normal, so don’t panic!
After the butter is melted, slowly pour in the heavy cream and stir until smooth. Add the sea salt, tasting to see if you want a little extra salty goodness.
Let the caramel cool slightly before using it in your cupcakes.

Step 3: Assemble and Frost

Use a small knife or cupcake corer to create a hole in the center of each cooled cupcake. Fill the hole with your lovely salted caramel—go ahead, be generous!
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until it’s fluffy and smooth.
Pipe or spread the frosting atop each cupcake like the icing on the cake (that’s not a pun, I promise!).
Drizzle more warm salted caramel over the frosted cupcakes and add a sprinkle of sea salt on top for that sophisticated touch.

Cooking Tips for the Perfect Cupcakes

Like the occasional cupcake explosion? Don’t overfill the liners, or you might create mini volcanoes!
If your caramel gets too thick, pop it in the microwave for a few seconds to loosen it up.
Feel free to experiment with different types of sprinkles or toppings. It’s your cupcake, after all!

A Sweet Personal Touch

These Gooey Salted Caramel Cupcakes became a family favorite after my sister Patricia surprised me with a batch when I was feeling under the weather. One bite, and I was instantly transported to flavor town—who knew sugar could be a remedy? Now, they’re my go-to treat for celebrations, rainy days, and even just to bribe the kids into doing their chores (what? There’s no shame in my parenting game!).

FAQs About Gooey Salted Caramel Cupcakes

Can I use store-bought caramel sauce?
Absolutely! While homemade caramel is divine, there’s no shame in taking a shortcut. Just make sure it’s a quality brand!

How should I store leftovers?
These cupcakes are best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, pop them in the fridge—but trust me, they won’t last that long anyway!

Can I freeze these cupcakes?
Yep! You can freeze the un-frosted cupcakes for about 2-3 months. Just thaw them completely before frosting.

So there you have it! Gooey Salted Caramel Cupcakes are as enjoyable to make as they are to eat. They’re perfect for impressing guests or just indulging in a little self-love (don’t forget the comfy pants). Whatever your reason, I hope you take the time to create these beauties and share the joy they bring. Happy baking!

Want more delicious recipes that blend flavor and comfort? Check out my Chocolate Chip Cookies and Classic Vanilla Cupcakes for more sweet inspiration!

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Gooey Salted Caramel Cupcakes are the perfect treat for busy days. Quick, easy, and utterly scrumptious, this recipe will become a favorite!