A tasty and decadent treat, these Salted Caramel Cupcakes are filled with caramel flavor. In the center, in the frosting and drizzled on top, you cannot go wrong with these cupcakes for any occasion.

I’m a huge fan of cake, I think we have all established that. I love cupcakes because they are pretty much your own cake but in hand-held form.

I’m also a fan of caramel in any way shape or form, these Salted Caramel Cupcakes do not disappoint on that front. With being filled with caramel, it being in the frosting and then drizzled on top, talk about indulgence.

These are some of our favorite desserts to make. Everyone absolutely loves them, but I have really never met a person that didnt love caramel, and salted caramel at that!

We bring these to all sorts of gatherings, and the best part? They are perfect all year long, picnics, holidays, birthdays, you name it and they work perfectly for it.

While this makes a standard 12-count batch, you can easily double this recipe to serve more people. Trust me, if you are going anywhere, you are going to want to double this recipe.

If you are a cupcake lover or a caramel lover, then you absolutely have to whip up a batch of these Salted Caramel cupcakes – you will not be let down.

Some of my other favorite caramel flavored recipes that we have on our site include: Homemade Caramels, Caramel Brownies and Salted Caramel Rolls.

WHY THIS RECIPE WORKS:

You can easily double this recipe to make more.
You can make your own salted caramel sauce or just add salt to regular caramel sauce.
The caramel flavor is really there and you are not let down by the lack of it.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):

All-purpose flour
Baking powder
Salt
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Milk
Salted caramel sauce
Powdered sugar

HOW TO MAKE SALTED CARAMEL CUPCAKES, STEP BY STEP:

To make the cupcakes:

Preheat the oven to 350 degrees F and prep a 12-count cupcake pan with paper liners. Set aside.
In a medium sized bowl, whisk together the flour, baking powder and salt until combined. Set aside.
In another medium sized bowl with a hand mixer, beat the butter and sugars until smooth and fluffy (about 4 minutes on a medium speed
Add the eggs on by on, adding a Tablespoon of the flour mixture with each one and mixing until combined after each addition. Add the vanilla extract and milk and beat again.
Sift in the remaining flour mixture on low-speed beat until just combined.
Distribute the cupcake batter evenly between your 12 cupcake wells and bake for 18-22 minutes or until a skewer inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

To make the frosting:

In a large mixing bowl, beat the butter and vanilla extract with hand mixer until smooth and creamy.
Gradually sift in the powdered sugar about ½ cup at a time, beating well after each addition. Once it starts to become a little too thick to mix, add a splash of the milk in alternation with the remaining powdered sugar until both have been completely added.
Add the salted caramel sauce and beat again for another couple of minutes until nice and smooth.

To assemble:

Using a small knife or the wide round end of a piping tip, cut holes into the center of each cupcake, going about ¾ of the way through.
Fill the holes with the salted caramel sauce.
With your desired tip, pipe a swirl of frosting on top of each cupcake.
Drizzle a little extra salted caramel sauce on top if desired.

DO I HAVE TO USE SALTED CARAMEL?

No you do not have to use salted caramel. You can use regular caramel sauce for this recipe, it will still taste great.

If you choose to do the salted caramel you can make your own homemade version, or you can purchase it online at Amazon.

You can also choose to add salt to your regular caramel sauce until you get the desired flavor that you like!

WHAT IS THE BEST TIP TO USE TO PIPE THE FROSTING ON THE CUPCAKES?

We like to use a Wilton 1M tip, that is our go-to piping tip for a lot of decorating, but you can essentially use any of your favorite piping tips.

WHAT IS THE BEST WAY TO CUT OUT THE CENTERS OF THE CUPCAKES?

The easiest way would be to use the large end of a piping tip, but you can also use a knife and carefully cut out the centers.

You can also purchase a cupcake corer which will remove the center of each of the cupcake nicely, especially if you make a lot of filled cupcakes.

HOW MUCH SALTED CARAMEL WILL I NEED?

To be safe and make sure that we have enough caramel sauce, it all depends on how much you actually put in each cupcake and drizzle over the top. We make roughly 1 1/2 cups for this recipe.

It will be a little less with the calculations in the recipe, but who doesn’t love salted caramel sauce? Plus the more you make the more you will have on hand to make other things!

HOW TO STORE:

These can be stored in an airtight container on the countertop where they will keep for up to 3 days.

I do not recommend freezing finished cupcakes. The cupcakes themselves can be frozen, to do that we like to wrap each cupcake in plastic wrap and place into a freezer container where they will keep for up to 6 months.

To defrost, remove from the freezer onto the countertop until defrosted. Make your frosting and salted caramel sauce (if making homemade) and assemble the cupcakes.

TIPS AND TRICKS:

Other fillings that would be great would be nutella or a chocolate ganache.
Chocolate cupcakes would also work well with this recipe.
You can make your own homemade salted caramel sauce, use a store bought, or just add salt to store bought caramel sauce.
We do not recommend freezing finished cupcakes, but the cupcakes themselves can be frozen, see above on how to do that.
Make sure you have at least 1 1/2 cups of salted caramel sauce for this recipe.
Easily double this recipe to have more on hand or to bring to gatherings.
The caramel drizzle is optional but highly recommended.

Want that perfect filled cupcake that has all that flavor punch that you’ve been looking for? Then you have to make a batch of these Salted Caramel Cupcakes ASAP.

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If you’ve tried these SALTED CARAMEL CUPCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Salted Caramel Cupcakes