Go Back

Gooey Salted Caramel Cupcakes

Indulge in these delightful Gooey Salted Caramel Cupcakes, a perfect blend of fluffy cake, rich caramel, and a sprinkle of sea salt that makes them irresistibly delicious for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

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
  • to taste additional sea salt for sprinkling

Method
 

Bake the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until it’s light and fluffy.
  3. Add the eggs and vanilla extract, mixing well until combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling them about ¾ full.
  7. 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.
Make the Salted Caramel
  1. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly.
  2. Once it’s melted and turns a lovely amber color, carefully add the cubed butter.
  3. After the butter is melted, slowly pour in the heavy cream and stir until smooth. Add the sea salt.
  4. Let the caramel cool slightly before using it in your cupcakes.
Assemble and Frost
  1. 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.
  2. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until it’s fluffy and smooth.
  3. Pipe or spread the frosting atop each cupcake and drizzle more warm salted caramel over the frosted cupcakes.
  4. Add a sprinkle of sea salt on top for that sophisticated touch.

Notes

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.