Homemade Gooey Salted Caramel Cupcakes

Imagine biting into a cupcake that bursts with warm, gooey salted caramel. It’s followed by a rich chocolate base and a velvety buttercream topping. These homemade gooey salted caramel cupcakes are more than just a treat—they’re an experience.

Whether you’re celebrating a milestone or just craving comfort, these cupcakes are made to satisfy your sweet tooth. With 19 ingredients and just 18-20 minutes of baking at 350°F, making them is a joyful moment.

Key Takeaways

• Perfect for 12 cupcakes using 19 ingredients, including a 1:1 sugar-to flour ratio in the base.
• Storage tips: keep homemade cupcakes at room temperature for 3 days or refrigerate up to 5 days.
• Each cupcake has 485 calories, with a 3:1 powdered sugar to butter ratio in the frosting.
• Uses 250g store-bought caramels for the filling and 170g butter for the buttercream.
• Bake at 350°F (175°C) and fill batter ⅔ full in muffin cases.

Introduction to Gooey Salted Caramel Cupcakes

Imagine a dessert that melts in your mouth with every bite. Salted caramel cupcakes offer rich chocolate cake, a gooey center, and velvety frosting. They’re not just cupcakes; they’re a feast for your senses.

What Makes These Cupcakes Special

Three key elements make them unique:

Moist cake, molten caramel, and buttercream frosting come together. This mix of textures makes them stand out.

The Perfect Balance of Sweet and Salty

• Caramel’s sweetness is balanced by a pinch of flake salt
• Vanilla and caramel extracts boost the flavor
• 1/4 tsp sea salt in the batter adds to the caramel’s richness

Each bite is a mix of indulgence and refreshment. They avoid being too sweet.

Brief History of Salted Caramel

Originating in 19th-century Normandy, France, salted caramel was once a luxury. Now, it’s loved worldwide, in sweet treats and snacks. Its popularity shows our love for bold, layered flavors.

Essential Ingredients for Your Cupcake Batter

Every ingredient in these homemade cupcakes plays a part. Start with all-purpose flour for structure, sugar for sweetness, and cocoa powder for rich chocolate flavor. Baking powder and soda help them rise, while salt balances the flavors. Milk and oil add moisture, and eggs hold everything together. Boiling water makes the batter tender.

• All-purpose flour (1 cup): forms the cupcake’s structure and texture.)
• Granulated sugar (1 cup: creates sweetness and moisture.)
• Unsweetened cocoa powder (½ cup: delivers chocolate flavor without extra sugar.)
• Baking powder & soda (1 tsp + ½ tsp: reacts with acids to make cupcakes rise.)
• Salt (¼ tsp: enhances sweetness and prevents bitterness.)
• Milk and oil (½ cup each: keeps cupcakes moist and tender.)
• Egg and vanilla (1 egg + 1 tsp: binds ingredients and adds vanilla aroma.)
• Boiling water (½ cup: ensures a light, fluffy batter.)

Quality ingredients are important. Use unsalted butter with 82% fat and Dutch-process cocoa for deep flavor. Substitute ¼ cup flour with almond meal for nutty homemade cupcakes. Always use room-temperature eggs and milk for even mixing.

Exact measurements are key in baking recipes. Avoid overmixing—stop once ingredients are blended. A digital scale ensures consistency. Don’t skip the boiling water step—it’s what gives these cupcakes their signature gooey center.

The Secret to Perfect Salted Caramel Filling

Creating the gooey center of your caramel dessert is all about mastering the salted caramel filling. This layer turns simple cupcakes into irresistible treats. Follow these steps to avoid lumps, control texture, and choose the best ingredients.

Choosing the Right Salt

• Flaky sea salt (like Maldon) adds crunchy texture and bursts of flavor.
• Kosher salt dissolves evenly, ideal for blending into warm caramel.
• Avoid table salt’s harsh, metallic taste in this recipe.

Caramel Consistency Tips

“Constant stirring prevents burning—stop at golden amber, not blackened.”

1. Melt 1 cup sugar in a dry pan until it turns amber (5-6 minutes).
2. Quickly mix in 6 tbsp butter and ½ cup cream once sugar is melted.
3. Cool for 20 minutes before using; refrigerate leftovers in an airtight container.

Store-Bought vs. Homemade Caramel

Homemade caramel is a winner with just 15 minutes of prep. It has a smoother texture than store brands like Trader Joe’s or Kroger. For those in a hurry, melt store-bought caramels with ¼ cup cream to thin them out. Always refrigerate leftovers within 2 hours of making.

Try adding ½ tsp flaky salt on top of cooled cupcakes for an extra crunch. It pairs perfectly with gooey cupcakes.

Kitchen Tools and Equipment You’ll Need

Mastering baking recipes like gooey salted caramel cupcakes starts with the right tools. Whether you’re a novice or seasoned baker, having the right equipment ensures your homemade cupcakes turn out bakery-perfect. Let’s break down what you’ll need:

Basic Essentials

• Silicone muffin pans (like Wilton’s non-stick designs) for straight sides
• Heavy-bottomed saucepan (e.g., Pyrex) to avoid caramel burning
• Measuring cups/spoons (OXO Good Grips set)
• Rubber spatula (Tupperware) for mixing
• Wire cooling rack

Nice-to-Have Gadgets

• KitchenAid Stand Mixer (on sale at $349.99) for smooth buttercreams
• Cupcake corer (Ateco) for easy filling insertion
• Spray bottle for non-stick spritz

Alternatives for Specialized Equipment

Don’t have a corer? Use a sharp knife to carve centers. Swap piping bags with a ziplock bag—cut the corner for frosting. A basic hand mixer ($99.99) works if you lack a stand mixer.

Invest in a silicone spatula ($9.95) for scraping bowls clean. For precise portions, a ¼-cup scoop (Sur la Table) ensures even batter distribution. Pro tip: parchment paper (10% off) lines pans for easy cleanup. With these tools, even first-time bakers can achieve professional results. Adjust as needed—your kitchen’s full of possibilities!

Step-by-Step Cupcake Preparation Guide

Follow these precise steps to craft the perfect base for your gooey salted caramel cupcakes. Every detail matters to ensure a tender crumb and moist texture.

1. Preheat your oven to 350°F (175°C). Line a 24-cavity muffin tin with liners. Room-temperature ingredients bake evenly—chill butter or eggs 30 minutes before starting.
2. In a large bowl, whisk dry ingredients: 213g flour, 1.5 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. This ensures no flour lumps.
3. Add 150g melted unsalted butter, 100g sugar, 3 egg whites, 1 tbsp vanilla, and 220g sour cream. Mix until combined, then slowly pour in 5 tbsp milk while stirring.
4. Stir in 200g Werther’s caramel candies melted into syrup. The batter should drip slowly from a spoon—thicker than water but thinner than honey. Overmixing here causes toughness.
5. Fill each liner ¾ full using an ice cream scoop for consistent sizes. Overfilling causes overflow during baking.
6. Bake 18-20 minutes until edges firm and a toothpick shows a few crumbs. Overbaking dries out the delicious cupcakes.
7. Let cool in the pan for 5 minutes, then transfer to a rack. Full cooling prevents filling leakage later.

Pro tip: Rotate pans halfway through baking for even heat distribution. If edges brown too fast, tent with foil for the last 5 minutes. Store unbaked batter in the fridge up to 2 hours before baking—ideal for large batches.

Making the Gooey Caramel Center

Creating the gooey caramel center is key to these caramel dessert wonders. Follow these steps to avoid common pitfalls and ensure every bite bursts with rich, silky filling.

Safety Tips for Working with Hot Caramel

• Wear oven mitts and long sleeves to protect from splatters.
• Keep a bowl of ice water nearby for accidental burns.
• Never leave hot caramel unattended while cooking.

Achieving the Perfect Gooey Texture

Cook sugar in a saucepan over medium heat until it reaches a golden amber color. Stir constantly to prevent scorching. Once melted, add Chosen Foods Avocado Oil Shortening and sea salt. Let it cool 10–15 minutes before filling cupcakes to avoid leakage. The caramel should hold its shape slightly but remain soft enough to ooze when sliced.

Troubleshooting Common Caramel Issues

1. Crystallization: If grains form, remove from heat and stir in a drop of lemon juice.
2. Overcooked caramel: Add 1–2 tablespoons of cream to soften texture.
3. Leaky centers: Chill caramel completely before piping into cooled cupcakes.

For best results, fill cupcakes no more than 1/2 inch deep. Let them rest 30 minutes post-filling to set the caramel without hardening.

Frosting Options That Complement Salted Caramel

Choosing the right frosting can make your sweet treats shine. It turns delicious cupcakes into desserts that stand out. The perfect frosting balances the caramel’s richness and adds to its sweet-salty flavor. Here’s how to get it just right:

Start with a caramel buttercream base. Mix 1 cup softened unsalted butter with 3 cups powdered sugar, ⅓ cup salted caramel sauce, 1 tbsp vanilla, and 1 tbsp heavy cream. This recipe takes 30 minutes to make and gives you 3 cups of frosting. Make sure the butter is at room temperature to avoid lumps.

• Cream Cheese Twist: Add 8 oz softened cream cheese for a tangy, smooth contrast.
• Mascarpone Magic: Mix 1 cup mascarpone with butter and sugar for a rich, four-ingredient frosting.
• Chocolate Lover’s Blend: Mix melted milk chocolate into buttercream for a fudgy layer that deepens the caramel’s flavor.

“Salted caramel pairs well with chocolate, vanilla, or spice cakes, showing its versatility,” say baking experts. They mention its popularity in over 10 dessert types.

Chill loose frosting for 10–15 minutes before piping. Adjust the texture by adding sugar (for stiffness) or cream (for looseness). For piping, aim for a medium consistency. Too soft and it melts; too thick and it cracks.

Try adding toppings like flaked sea salt or toasted nuts for texture. Whether you choose bold chocolate or light mascarpone, the right frosting makes every bite special. Remember, consistent butter temperature is key—cold butter causes lumps. Now, you’re set to create frosting combinations that fit your style, from simple swirls to detailed rosettes.

Mastering the Art of Cupcake Assembly

Adding the final touches makes homemade salt ed caramel cupcakes look amazing. Here’s how to get it right:

Filling Techniques

Use these methods to fill evenly:

Fill cooled cupcakes with a piping bag or spoon. Leave ¼-inch space to avoid overflow.

Decorating Ideas

Make your salt ed caramel cupcakes stand out with these ideas:

• Pipe frosting swirls using a star tip (e.g., Wilton 1M) for bakery-style peaks.
• Drizzle warm caramel sauce diagonally across frosting.
• Top with flaked sea salt or edible gold dust for luxury appeal.
• Add crushed caramel candies or chocolate shavings for texture contrast.

Professional Presentation Tips

Follow these tips for a polished look:

1. Align cupcakes in rows on tiered stands for party displays.
2. Use a turntable to ensure even frosting coverage.
3. Pair with individual gift boxes for occasions like birthdays or weddings.

For casual gatherings, arrange on a wooden board with fresh berries. For special events, use glass cupcake towers.

Storage and Shelf Life

Keeping your homemade cupcakes and caramel dessert fresh is key. Here are some tips to help:

Unfilled cupcakes can stay fresh at room temperature for 3 days in an airtight container. If you assemble them, refrigerate for up to 5 days. Always let them come to room temperature before serving to keep the caramel gooey. Leftover caramel can be stored in the fridge for up to a week.

• Freeze cupcakes for up to 3 months. Wrap each individually in plastic wrap before placing in a freezer-safe container.
• Label containers with dates and contents to track expiration. Use FIFO (First-In, First-Out) to manage inventory.
• Revive day-old cupcakes by briefly microwavinging for 10-15 seconds.

1. Freeze uncooked batter in muffin tins, then store frozen cupcakes in airtight containers.
2. Separate components: store caramel filling and frosting in individual containers.

Always check for moisture buildup in containers. For best results, consume caramel dessert within recommended times frames to maintain flavor and texture.

Delicious Variations to Try

Try these creative twists on salted caramel cupcakes. You can make them vegan, gluten-free, or add more chocolate. These baking recipes will keep your desserts exciting.

Chocolate Salted Caramel Version

• Add ¼ cup cocoa powder to the batter for a chocolate base.
• Swap ½ cup caramel filling with dark chocolate chips for a molten center.
• Top with a ganache drizzle using equal parts melted chocolate and heavy cream.

Vegan Adaptations

• Replace eggs with ¼ cup flaxseed “egg” (1 tbsp ground flax + 3 tbsp water).
• Use coconut cream instead of dairy milk for the caramel sauce.
• Try Just Egg or Ener-G Egg Replacer for a commercial option.

Gluten-Free Options

• Substitute Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
• Add ½ tsp xanthan gum to maintain texture.
• Use Enjoy Life chocolate chips for certified gluten-free caramel mix-ins.

“The best baking recipes evolve when you dare to experiment.”

For gluten-free versions, always check for cross-contamination warnings. Vegan caramel sauce can last up to two weeks in the fridge. Chocolate versions are great with cold brew coffee or almond milk lattes.

Pairing Your Caramel Dessert with Beverages

Choosing the right drink can turn a simple dessert into a special treat. The perfect drink can balance flavors, bring out caramel’s richness, or add a cool twist.

Find a drink that matches your caramel dessert’s gooey sweetness or its salty kick. Here’s how to pick the best one:

Coffee Pairings

Choose a coffee that complements your dessert’s flavor:

• Bold espresso shots to cut through intense sweetness
• Creamy lattes for a velvety contrast
• Cold brew for a crisp, cooling finish

Wine Selections

Wine should highlight caramel’s complex flavors:

• Tawny port’s nutty tones deepen the caramel flavor
• Late-harvest Riesling’s honeyed notes
• Sauternes for a sweet-sweet harmony

Non-Alcoholic Options

Enjoy your dessert without alcohol:

• Caramel rooibos tea with cinnamon
• Spiced apple cider for autumn pairings
• Vanilla-infused craft soda for a fizzy finale

Pairing your dessert with the right drink makes it even better. Whether it’s bold espresso or late-harvest wine, aim for balance. Try different drinks to find your favorite!

Nutritional Information and Dietary Considerations

Knowing what’s in your gooey salted caramel cupcakes lets you enjoy them more. Each cupcake has 485 calories, with 35% of daily fat and 62% of sugar. They’re best as treats, but you can make them fit your diet.

For dietary needs:

• Gluten-free: Substitute 1:1 gluten-free flour blend
• Lactose-free: Use dairy-free butter and caramel made with coconut milk
• Lower sugar: Reduce granulated sugar by 25% and add mashed banana for moisture

“Indulge wisely—these cupcakes shine as special-occasion desserts,” says registered dietitian Emily Carter.

Share cupcakes to control portions or freeze them. Try avocado frosting for extra fiber or honey for less sugar. Always check for allergens like nuts or soy in mixes.

Troubleshooting Common Baking Problems

Mastering baking recipes like gooey salted caramel cupcakes takes practice. Even seasoned bakers face challenges. Here’s how to fix common issues:

• Lumpy batter: Always weigh ingredients (use a kitchen scale). Sift dry ingredients to remove clumps. Mix gently until just combined—overmixing creates toughness.
• Caramel too thick or runny: Monitor heat closely. Caramelize sugar for 6 minutes, reaching 220°F (104°C). Stir constantly to avoid burning. For runny caramel, add a pinch of baking soda—this creates tiny bubbles that thicken it slightly.
• Frosting that won’t pipe: Soft butter? Chill it briefly. Overbeaten buttercream? Add a teaspoon of milk. Let mixtures sit at room temperature if too firm.
• Cupcakes sinking or doming: Oven temp too low? Check with a thermometer. Overfilled liners? Fill ⅔ full. Let baked cupcakes cool fully before removing from pans.
• Filling leaks: Let caramel cool 15-20 minutes before injecting. Use a piping bag with a small tip for controlled filling. Overfilling causes leakage—fill only halfway.

For homemade cupcakes, always use pure cane sugar like Domino. Avoid substitutions like table sugar, which can crystallize. If cupcakes are dry, check oven humidity—the ideal is below 60%. Batter too runny? Add a teaspoon of flour. Too thick? Mix in a splash of milk.

Pro tip: Store leftover caramel in an airtight container. It keeps for 1 month refrigerated. Never double recipes—make small batches for consistency. Need a marbled look? Fold gel food coloring into batter gently before piping.

Conclusion

Now that you’ve mastered the steps, your salted caramel cupcakes are ready to dazzle. They mix moist chocolate cake with a gooey caramel heart and silky buttercream. This shows that you don’t need complicated desserts to impress.

These treats are perfect for any occasion, from holiday gatherings to cozy dinners. Their sweet-salty contrast makes them a memorable end to any meal.

The recipe is flexible, allowing you to use vegan butter, gluten-free flour, or less sugar. They bake in 18–20 minutes at 350°F, making them easy for all bakers. Store them at room temperature for three days or freeze unfrosted cupcakes for later.

Each cupcake has 280 calories, with 35g sugar and 12g fat. This makes them a rich yet accessible treat. The recipe has already been shared 846 times, showing its popularity. But your version can be uniquely yours.

Try adding nuts, drizzling extra caramel, or experimenting with frosting swirls.

From mixing batter to adding the final sprinkle of sea salt, every step is rewarding. Bake with confidence, adjust flavors to your liking, and share your creations. These cupcakes are perfect for birthdays, potlucks, or a quiet snack. The oven’s warmth and the caramel’s rich aroma are waiting for you.

Homemade Gooey Salted Caramel Cupcakes

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• Author: mymamarecipes.com
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

These decadent cupcakes feature a rich chocolate base, a gooey salted caramel center, and silky caramel buttercream frosting. A perfect balance of sweet and salty, they are ideal for birthdays, holidays, or indulgent cravings. Each bite offers moist cake, molten filling, and buttery swirls, making them a show-stopping treat for any occasion.

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Ingredients

Scale 1x2x3x

For the Cupcake Batter:

• 1 cup (125g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1/2 cup (45g) unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (120ml) milk

• 1/2 cup (120ml) vegetable oil

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup (120ml) boiling water

For the Caramel Filling:

• 250g store-bought soft caramels or homemade caramel

• 1/4 cup (60ml) heavy cream

• 1/2 teaspoon sea salt

For the Caramel Buttercream Frosting:

• 1 cup (227g) unsalted butter, softened

• 3 cups (360g) powdered sugar

• 1/3 cup salted caramel sauce

• 1 tablespoon vanilla extract

• 1 tablespoon heavy cream

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Instructions

• Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

• Prepare the batter: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

• In a separate bowl, mix milk, oil, egg, and vanilla. Add to dry ingredients. Stir in boiling water last to form a thin batter.

• Fill cupcake liners about 2/3 full. Bake for 18–20 minutes, until a toothpick inserted comes out with moist crumbs. Let cool.

• Make caramel filling: In a saucepan, melt caramels with heavy cream and sea salt over low heat until smooth. Let cool slightly.

• Core cupcakes using a corer or knife. Fill each center with about 2 teaspoons of caramel.

• Make buttercream: Beat butter until fluffy. Add powdered sugar gradually, then caramel, vanilla, and cream. Beat until smooth.

• Frost cupcakes using a piping bag. Garnish with extra caramel drizzle and flaky sea salt.

Notes

Use room-temperature ingredients for even mixing.

To prevent overbaking, rotate pans halfway through.

Chill frosting for 10 minutes before piping if too soft.

Store filled cupcakes in an airtight container in the fridge for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Keywords: salted caramel cupcakes, gooey caramel filling, chocolate cupcakes, caramel buttercream, homemade cupcakes, caramel dessert