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Salted Caramel Cupcakes Recipe

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4.4 from 13 reviews

Delight in these irresistible Salted Caramel Cupcakes featuring a moist white cake filled with luscious salted caramel and topped with a rich, creamy salted caramel buttercream frosting. Finished with a sprinkle of flaked sea salt, these cupcakes offer the perfect balance of sweet and salty for a truly decadent treat.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cupcakes

  • 15.25 ounces white cake mix
  • 3.4 ounces instant vanilla pudding mix
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup milk
  • Salted caramel, for filling

Frosting

  • 1½ cups salted butter, softened
  • 2 teaspoons vanilla extract
  • 6 cups powdered sugar
  • ⅔ cup salted caramel
  • 2 tablespoons heavy whipping cream
  • Flaked sea salt (such as Maldon’s), for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners and set aside to prepare for baking.
  2. Make Batter: In a large mixing bowl, combine the white cake mix, instant vanilla pudding, eggs, sour cream, vegetable oil, and milk. Beat thoroughly until the mixture is smooth and well incorporated.
  3. Fill Muffin Tins: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  4. Bake Cupcakes: Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Remove from the oven and allow the cupcakes to cool completely.
  5. Fill Cupcakes: Once cooled, use a serrated spoon or small knife to carve out a small hole in the center of each cupcake. Fill each cavity generously with salted caramel sauce.
  6. Prepare Frosting: In a mixing bowl, beat the softened salted butter with vanilla extract until smooth and creamy.
  7. Add Powdered Sugar: Gradually add powdered sugar, about half at a time, beating well after each addition until fully incorporated and thick.
  8. Incorporate Caramel: With the mixer running, pour in the salted caramel and beat until frosting is smooth and even in color.
  9. Add Whipping Cream: Add the heavy whipping cream and beat the frosting until light and fluffy.
  10. Frost Cupcakes: Pipe or spread swirls of the salted caramel frosting over the filled cupcakes.
  11. Garnish: Drizzle additional salted caramel over the frosting and sprinkle with flaked sea salt for a beautifully finished look and enhanced flavor.

Notes

  • Allow cupcakes to cool completely before filling and frosting to prevent melting.
  • Use room temperature ingredients for better batter and frosting consistency.
  • Adjust the amount of salted caramel filling to your taste preference.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

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