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Salted Caramel Cupcakes Recipe

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4.5 from 131 reviews

Delight in these Salted Caramel Cupcakes featuring moist white cake filled with rich salted caramel and topped with creamy salted caramel buttercream frosting, finished with a sprinkle of flaky sea salt for the perfect sweet and salty balance.

Ingredients

Scale

Cupcake Ingredients

  • 1 box white cake mix
  • 3.4 ounces instant vanilla pudding
  • 4 large eggs (room temperature)
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup milk
  • ½ cup salted caramel (about 1 teaspoon per cupcake for filling)

Frosting Ingredients

  • 1 ½ cups salted butter (softened)
  • 2 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 2/3 cup salted caramel
  • 2 tablespoons heavy whipping cream
  • Flaky sea salt (such as Maldon’s) for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners to prepare for baking.
  2. Mix Batter: In a large mixing bowl, combine the white cake mix, instant vanilla pudding, eggs, sour cream, vegetable oil, and milk. Beat together until fully incorporated and smooth.
  3. Fill and Bake: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
  4. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack to prepare for filling and frosting.
  5. Hollow Cupcakes: Once cooled, use a serrated spoon to carve out a small hole in the top center of each cupcake for the salted caramel filling.
  6. Fill Cupcakes: Spoon about 1 teaspoon of salted caramel into each hollowed cupcake to add a luscious gooey center.
  7. Make Frosting: Beat softened salted butter with vanilla extract until smooth and creamy using a mixer.
  8. Add Sugar: Gradually add powdered sugar, half at a time, beating thoroughly after each addition until the mixture becomes thick and well combined.
  9. Add Caramel: Pour in the salted caramel while the mixer is running, beating until the frosting is smooth and well blended.
  10. Whip Cream: Add heavy whipping cream and continue beating until the frosting is light, fluffy, and ready for piping.
  11. Frost Cupcakes: Pipe swirls of the salted caramel buttercream over each filled cupcake, creating an elegant and inviting presentation.
  12. Garnish: Drizzle additional salted caramel on top and sprinkle with flaky sea salt for a perfect sweet and salty finish.

Notes

  • Ensure eggs are at room temperature for better batter consistency.
  • Do not overfill cupcake liners to avoid spilling during baking.
  • Cool cupcakes completely before filling and frosting to prevent melting or slipping.
  • Flaky sea salt adds a delightful crunch and enhances the caramel flavor; do not skip it.
  • Use high-quality salted caramel for the best flavor impact.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Keywords: Salted Caramel Cupcakes, Caramel Filled Cupcakes, Vanilla Cupcakes, Buttercream Frosting, Sweet and Salty Dessert

Find it online: https://ricoloranz.com/salted-caramel-cupcakes-recipe/