Gooey Salted Caramel Cupcakes are the perfect dessert for anyone who loves rich caramel flavors paired with a soft, moist cake. Each cupcake hides a gooey salted caramel center, is topped with creamy frosting, and finished with a generous caramel drizzle. The result is a luxurious dessert that looks stunning and tastes even better.
Whether you’re baking for a birthday, a special occasion, or simply craving something sweet, these cupcakes deliver bakery-style results right from your home kitchen.
Table of Contents
Why You’ll Love These Salted Caramel Cupcakes
These cupcakes stand out thanks to their balanced combination of textures and flavors. The light vanilla cupcake base contrasts beautifully with the rich caramel filling, while the cream cheese frosting adds smoothness without overpowering the sweetness. A final caramel drizzle with a hint of sea salt ties everything together.
They’re indulgent, visually impressive, and perfect for caramel lovers.
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup whole milk
For the Salted Caramel Filling
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 tsp sea salt
- 1 tsp vanilla extract
For the Frosting
- ½ cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
For the Caramel Drizzle
- ½ cup caramel sauce (store-bought or homemade)
- Pinch of sea salt (optional)
Instructions
Preheat and Prepare
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry mixture. Mix until just combined—do not overmix.
Bake the Cupcakes
Divide batter evenly between cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Salted Caramel Filling
In a medium saucepan, melt the butter over medium heat. Add brown sugar and heavy cream, stirring constantly. Bring to a boil and cook for 2 minutes.
Remove from heat, then stir in sea salt and vanilla extract. Let cool slightly.
Fill the Cupcakes
Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake.
Spoon the salted caramel into each cavity, avoiding overfilling. Replace the cupcake tops to seal the filling inside.
Make the Frosting
Beat butter and cream cheese together until smooth.
Gradually add powdered sugar, one cup at a time, beating until light and creamy.
Mix in vanilla extract and 2 tablespoons of heavy cream. Add more cream if needed to reach the desired consistency.
Frost and Decorate
Pipe frosting over the filled cupcakes, completely covering the centers.
Drizzle each cupcake with caramel sauce and sprinkle lightly with sea salt if desired.
Serve and Enjoy
Let the cupcakes rest for a few minutes so the caramel sets slightly. Serve and enjoy the soft cake, creamy frosting, and gooey salted caramel center.
Notes
- Bring all ingredients to room temperature before baking for best texture.
- The salted caramel filling can be made ahead and stored refrigerated for up to one week.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Frequently Asked Questions
Can I use store-bought caramel for the filling?
Yes, but add a pinch of sea salt to achieve the salted caramel flavor.
How can I make these cupcakes more chocolatey?
Add chocolate chips to the batter, use chocolate frosting, or drizzle chocolate ganache on top.
Can these cupcakes be frozen?
Yes, freeze unfrosted cupcakes for up to 2 months. Thaw overnight and frost before serving.
Conclusion
These Gooey Salted Caramel Cupcakes combine soft vanilla cake, rich homemade caramel, and creamy frosting into one unforgettable dessert. Perfect for celebrations or everyday indulgence, they’re guaranteed to impress with every gooey, caramel-filled bite.
Salted Caramel Cupcakes
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 0.5 cup whole milk
For the Salted Caramel Filling
- 0.5 cup unsalted butter
- 1 cup packed light brown sugar
- 0.5 cup heavy cream
- 1 tsp sea salt
- 1 tsp vanilla extract
For the Frosting
- 0.5 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream Add more for desired consistency.
For the Caramel Drizzle
- 0.5 cup caramel sauce (store-bought or homemade)
- 1 pinch sea salt (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry mixture. Mix until just combined—do not overmix.
Baking
- Divide batter evenly between cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Making the Salted Caramel Filling
- In a medium saucepan, melt the butter over medium heat.
- Add brown sugar and heavy cream, stirring constantly. Bring to a boil and cook for 2 minutes.
- Remove from heat, then stir in sea salt and vanilla extract. Let cool slightly.
Filling the Cupcakes
- Once cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake.
- Spoon the salted caramel into each cavity, avoiding overfilling. Replace the cupcake tops to seal the filling inside.
Making the Frosting
- Beat butter and cream cheese together until smooth.
- Gradually add powdered sugar, one cup at a time, beating until light and creamy.
- Mix in vanilla extract and 2 tablespoons of heavy cream. Add more cream if needed to reach the desired consistency.
Frosting and Decorating
- Pipe frosting over the filled cupcakes, completely covering the centers.
- Drizzle each cupcake with caramel sauce and sprinkle lightly with sea salt if desired.
Serving
- Let the cupcakes rest for a few minutes so the caramel sets slightly. Serve and enjoy the soft cake, creamy frosting, and gooey salted caramel center.
