These easy salted caramel filled cupcakes are absolutely perfect for caramel lovers. The cupcakes are brown sugar flavored and are filled with the best salted caramel sauce. They're also topped with a sweet caramel buttercream!
These caramel cupcakes have a gooey caramel center that bursts out when you take that first bite.
The brown sugar cupcakes are moist, soft, and pairs so perfectly with the caramel flavor! And that salted caramel frosting on top is definitely 10/10.
Caramel desserts are always well loved in my family, which is why I also have these salted caramel chocolate cupcakes and homemade caramel cinnamon rolls.
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As a professional home baker who spent years perfecting my homemade caramel sauce, it is definitely my go-to for any and all caramel desserts, especially during the fall season.
For so long I was super intimidated by homemade caramel, but not anymore. My recipe is so easy and simple for any home or professional baker to follow.
And, all it requires is 5 ingredients.
Not only do I use it in these cupcakes, but also on top of my best caramel cheesecake recipe and on these baked caramel apple donuts.
Ingredients for Caramel Filled Cupcakes
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" below).
- 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: You can use store-bought or check out my blog post on how to make salted caramel sauce.
- Heavy Whipping Cream: This is a must for the caramel. For the frosting, you could substitute it with either milk or heavy cream.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Salted Caramel Filled Cupcakes
Follow along below for the step-by-step process.
Step 1: Make the caramel first so it has plenty of time to cool.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Melt the 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: Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 5: Fill the cupcake liners ⅔ of the way full and bake for 13-17 minutes.
Step 6: Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Caramel Buttercream Frosting
Make the frosting once the cupcakes have cooled. Frost, decorate, and enjoy!
Step 7: In the bowl of a stand mixer, beat the butter on high speed until smooth.
Add the powdered sugar, heavy whipping cream, vanilla extract, and caramel sauce and mix on low speed until combined.
Step 8: Increase the speed to high and mix until the frosting is completely smooth and creamy.
Step 9: Once the cupcakes and caramel have cooled, it's time to fill them!
Use a piping tip to carefully cut out the centers. Fill the center of each cupcake with the caramel filling.
Step 10: 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 & Freezing
To store, place the cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
To freeze, individually wrap each unfrosted cupcake with plastic wrap and place into a freezer-safe bag or airtight container for up to 2 months.
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.
Recipe FAQs
You certainly can, but I prefer making my own since it's so easy!
This is because your butter and heavy whipping cream wasn't at room temperature.
Use a piping tip or knife to carefully core out the middle of the cupcake. Then use a spoon to drizzle the caramel into each cupcake. You can also place the caramel in a piping bag and pipe it in.
More Caramel Recipes To Try
📖 Recipe
Easy Salted 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
- ¼ cup salted caramel sauce
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
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, salted caramel sauce, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). 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.
My family can't get enough of these cupcakes! The caramel flavor is so delicious and we love to use the extra caramel sauce on top of ice cream.