Gooey Salted Caramel Cupcakes

If you crave a decadent dessert that combines the richness of caramel with the moistness of cupcakes, these Gooey Salted Caramel Cupcakes are the ultimate treat for you. Perfectly balanced with sweet and salty flavors, they promise to satisfy your sweet tooth and leave you craving for more.

Ingredients :

• 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
• For the filling:
  • 1/2 cup salted caramel sauce
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
• Extra salted caramel sauce for drizzling

Directions :

1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners for easy cleanup and baking.

2. Cream Butter & Sugar: In a large bowl, cream together softened butter and granulated sugar until the mixture is light and fluffy.

3. Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract for added flavor.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until well combined.

5. Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

6. Fill Liners & Bake: Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Fill with Caramel: Once the cupcakes are cooled, cut a small hole in the center of each cupcake and fill it with the luscious salted caramel sauce, ensuring each cupcake gets a gooey surprise inside.

8. Make Frosting: In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy. Adjust the consistency with more powdered sugar or cream as needed.

9. Frost & Drizzle: Frost each cupcake generously with the buttercream frosting, then drizzle extra salted caramel sauce on top for a visually appealing and flavorful finish.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Calories per Serving: 280 kcal | Servings: 12 cupcakes

Serving and Storage Tips :

Serving Tips:

1. Serve at Room Temperature: For the best texture and flavor, allow the cupcakes to come to room temperature before serving. This allows the caramel filling to soften slightly and enhances the overall taste experience.
2. Garnish with Style: Enhance the presentation by drizzling additional salted caramel sauce over the frosted cupcakes just before serving. You can also sprinkle a pinch of sea salt flakes for a decorative and delicious touch.
3. Pairing Suggestions: Serve these indulgent cupcakes with a hot cup of coffee or a glass of milk. The contrast of warm beverages complements the richness of the caramel and buttercream frosting.
4. Individual Servings: Consider serving each cupcake on a small dessert plate with a dessert fork or spoon. This adds a touch of elegance and makes it easier for guests to enjoy every gooey bite.

Storage Tips:

1. Refrigerate for Freshness: Due to the buttercream frosting and caramel filling, store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
2. Avoid Moisture: Keep the cupcakes away from direct sunlight and moisture to prevent the frosting from melting or becoming too soft. Place a paper towel or parchment paper underneath them to absorb any excess moisture.
3. Freezing Option: If you need to store them longer, cupcakes can be frozen without the frosting. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before adding frosting and serving.
4. Bring to Room Temperature: Before serving leftover cupcakes, allow them to come to room temperature. This ensures they taste as fresh as when they were first baked and frosted.
5. Avoid Stacking: If storing frosted cupcakes in a container, avoid stacking them directly on top of each other to preserve the frosting’s appearance.

By following these serving and storage tips, you’ll ensure that your Gooey Salted Caramel Cupcakes remain deliciously fresh and enjoyable, whether you’re serving them at a party, family gathering, or simply treating yourself to a sweet moment of indulgence.

Variations :

1. Chocolate Lovers’ Delight: Incorporate chocolate into the cupcakes by adding 1/4 cup of cocoa powder to the dry ingredients. You can also mix chocolate chips into the batter for an extra indulgent twist.

2. Nutty Crunch: Sprinkle chopped toasted nuts such as pecans or almonds on top of the frosting. This adds a delightful crunch and complements the caramel flavor beautifully.

3. Espresso Infusion: Add 1-2 tablespoons of instant espresso powder to the cupcake batter for a hint of coffee flavor. It enhances the richness of the chocolate and caramel.

4. Sea Salted Caramel: Use coarse sea salt instead of regular salt in the cupcake batter and sprinkle a pinch of sea salt on top of each frosted cupcake. The salty-sweet contrast will elevate the flavor profile.

5. Fruity Twist: Introduce a fruity element by topping each cupcake with a small dollop of raspberry or strawberry jam before adding the caramel filling. This adds a refreshing burst of fruitiness.

6. Caramel Cream Cheese Frosting: Substitute half of the butter in the frosting recipe with cream cheese for a tangy twist. The cream cheese adds a delightful balance to the sweetness of the caramel.

7. Dulce de Leche Drizzle: Instead of salted caramel sauce, fill the cupcakes with dulce de leche and drizzle additional dulce de leche over the frosting. It offers a caramelized milk flavor that pairs wonderfully with the cupcakes.

8. Cookie Crumble Topping: Crush some chocolate cookies or graham crackers and sprinkle the crumbs over the frosting. This adds a textural contrast and a hint of cookie flavor to each bite.

9. Vegan Adaptation: Make the cupcakes vegan-friendly by using dairy-free milk (such as almond or soy milk) and replacing the eggs with a suitable egg replacer or applesauce. Ensure the caramel sauce and frosting ingredients are also vegan-friendly.

10. Mini Cupcake Bites: Bake mini versions of these cupcakes for bite-sized treats. Adjust the baking time accordingly and decorate each mini cupcake with a small drizzle of caramel sauce and a sprinkle of sea salt.

Experimenting with these variations allows you to create unique and personalized versions of Gooey Salted Caramel Cupcakes to suit different tastes and occasions. Whether you’re adding chocolate, nuts, or a touch of espresso, these variations offer endless opportunities to enhance and enjoy this irresistible dessert.

FAQs:

1. Can I use store-bought caramel sauce for the filling? Yes, you can use store-bought salted caramel sauce for convenience. Ensure it’s well mixed and at room temperature before filling the cupcakes.

2. How do I prevent the cupcakes from sinking in the middle? Avoid overmixing the batter and ensure your oven is properly preheated. Additionally, do not open the oven door too often during baking, as this can cause temperature fluctuations.

3. Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes in advance and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost and add caramel filling just before serving for the best taste and texture.

4. What can I substitute for heavy cream in the frosting? You can substitute heavy cream with whole milk or half-and-half, but keep in mind that the frosting may be slightly less creamy.

5. How do I fill the cupcakes with caramel sauce without making a mess? Use a cupcake corer or a small pairing knife to gently remove a portion of the center of each cupcake. Fill a piping bag with caramel sauce and carefully pipe it into the cavity, ensuring not to overfill.

6. Can I freeze these cupcakes with the frosting? It’s best to freeze the cupcakes without frosting. Wrap them individually in plastic wrap and store in a freezer-safe container. Thaw overnight in the refrigerator, then frost and enjoy.

7. How can I make the cupcakes gluten-free? Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients, including baking powder, are also gluten-free.

8. What if I don’t have cupcake liners? Grease the muffin tin generously with butter or cooking spray to prevent sticking. Allow the cupcakes to cool slightly before gently removing them from the tin.

9. Can I use salted butter instead of unsalted butter in the recipe? Yes, you can use salted butter, but reduce or omit the additional salt in the recipe to avoid oversalting the cupcakes.

10. How should I store leftover caramel sauce? Store leftover caramel sauce in a sealed container in the refrigerator. Warm it slightly before using it for drizzling over freshly frosted cupcakes.