GOOEY SALTED CARAMEL CUPCAKES
Delight in these irresistible salted caramel cupcakes, where every bite is a perfect blend of fluffy cake, gooey caramel filling, and creamy frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup salted caramel sauce
- 1/2 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Extra salted caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Once cooled, use a knife to cut a small hole in the center of each cupcake. Fill with salted caramel sauce.
- In a bowl, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
- Frost the cooled cupcakes with the prepared frosting. Drizzle with extra salted caramel sauce for a decadent finish.
Nutrition
- Calories: 280
- Sugar: 26g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg