These caramel filled cupcakes are absolutely perfect for caramel lovers. The cupcakes are brown sugar flavored and are filled with caramel sauce. They're also topped with a sweet caramel buttercream!
These sea salt caramel cupcakes have a gooey caramel center that bursts out when you take that first bite.
The cupcakes are moist, soft, and pairs so perfectly with the caramel flavor!
Looking for more caramel desserts? Then check out these: chocolate caramel cupcakes, caramel cinnamon rolls, and caramel apple donuts.
Jump to:
Why You'll Love These Cupcakes
- The center of the cupcake is filled with my homemade caramel sauce.
- The salted caramel frosting is smooth and creamy.
- Each bite is soft and filled with caramel.
- All you need are simple ingredients.
- They're perfect to make during the fall season!
Homemade caramel is superior to any store-bought caramel you can buy!
All you need are 5 ingredients to make your own at home and it's so easy.
Expert Baking Tips
- Caramel Sauce: Make the caramel sauce first so it has plenty of time to cool before you need it.
- Cupcake Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Assembling: Use a piping tip to carefully core out the centers of each cupcake (you could also use a cupcake corer if you have one of those). Then spoon the caramel into each hole.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Butter: Use unsalted butter.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream. This also helps to create a moist cupcake.
- Salted Caramel: Here is my recipe on how to make your own. You could also use store bought.
- Heavy Whipping Cream: This is a must for the caramel. For the frosting, you could substitute it with either milk or heavy cream.
Instructions
Here are the step by step instructions on how to make the ultimate salted caramel cupcakes.
Step 1: Make the caramel. Melt the sugar in a medium saucepan over medium heat. Remove from the heat and whisk in the butter. Then whisk in the heavy whipping cream.
Add the salt and vanilla extract and mix until combined. Cool completely.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Wet ingredients. Melt your butter in a small bowl and allow it to cool for 5 minutes. In a large bowl, whisk together the melted butter, brown sugar, eggs, yogurt, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 5: Bake. Fill the cupcake liners ⅔ of the way full and bake for 13-17 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 6: Make the frosting. In a large bowl of a stand mixer using the paddle attachment, beat the butter on medium-high speed until smooth.
Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed. Then pour in a ¼ cup of the cooled salted caramel sauce.
Increase the speed to high and mix until smooth and creamy.
Assembling The Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Fill the center of each cupcake with the caramel filling.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Then, drizzle on extra caramel sauce over the top of each cupcake and flaky sea salt (optional).
Storing Tips
Keep any leftover cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Frequently Asked Questions
You certainly can, but I prefer making my own since it's so easy!
Yes, you can freeze cupcakes unfrosted by wrapping them individually in plastic wrap and placing them into an airtight container or large zip-up bag. They can be frozen for up to 2 months.
This is because your butter and heavy whipping cream wasn't at room temperature.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Caramel Filled Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Saucepan
- Piping Bag & Tips
Ingredients:
Salted Caramel Sauce
- 1 cup sugar (make sure it's labeled "pure cane")
- 6 tablespoons unsalted butter, cubed, room temperature
- ½ cup heavy whipping cream, room temperature
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Brown Sugar Cupcakes
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted & cooled for 5 minutes
- 1 cup brown sugar
- 2 large eggs, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
Salted Caramel Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup salted caramel sauce
Instructions:
Salted Caramel Sauce
- In a medium saucepan over medium-heat, add the sugar. Once the sugar starts to melt and clump together, continuously whisk it until completely melted. Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
- Add the cubed butter and constantly whisk it until melted. Then add the heavy whipping cream, whisking constantly until incorporated. Then whisk in the salt and vanilla extract.
- Pour the hot caramel into a glass bowl, jar, or container and cool completely before using. The caramel will thicken up as it cools down.
Brown Sugar Cupcakes
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Melt your butter in a microwave-safe bowl and allow it to cool for 5 minutes. In a large bowl, whisk together the melted butter, brown sugar, eggs, yogurt, and vanilla extract until fully combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 13-17 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Salted Caramel Frosting
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then pour in a ¼ cup of the cooled salted caramel sauce. Increase the speed to high and mix until smooth and creamy (1-2 minutes).
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the salted caramel sauce.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Drizzle on extra caramel sauce over the tops of each cupcake if desired.
- Keep any leftover cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Notes:
- Caramel Sauce: Make the caramel sauce first so it has plenty of time to cool before you need it.
- Cupcake Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Assembling: Use a piping tip to carefully core out the centers of each cupcake (you could also use a cupcake corer if you have one of those). Then spoon the caramel into each hole.
Leave a Reply