Gooey Salted Caramel Cupcakes

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - ½ cup salted caramel sauce (store-bought or homemade) - Sea salt flakes for topping When I make gooey salted caramel cupcakes, I rely on these key ingredients. Each one plays a role in creating a rich, sweet flavor. The all-purpose flour gives the cupcakes structure. Baking powder and baking soda help them rise perfectly. The butter adds moisture, while sugar provides sweetness. Eggs bind everything together and add richness. Vanilla extract enhances the flavor. Buttermilk keeps the texture light and fluffy. The salted caramel sauce is the star of the show, giving each bite its signature gooeyness. Finally, sea salt flakes on top give that perfect contrast to the sweetness. - Gluten-free flour options: You can use a 1:1 gluten-free flour blend. This works well in most recipes. - Dairy-free butter alternatives: Coconut oil or vegan butter can replace regular butter. They provide the same creamy texture. - Homemade caramel sauce recipe: For a quick homemade caramel, melt sugar on low heat until golden. Stir in butter and cream for a smooth sauce. These substitutions make it easy to customize the recipe to fit your needs. Try them and see how they change the cupcakes! For the full recipe, check the section above. First, preheat your oven to 350°F (175°C). This ensures even baking. While it heats, line a muffin tin with cupcake liners. This helps prevent sticking. Next, in a medium bowl, mix the dry ingredients. Whisk together 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this bowl aside for later. Now, let’s make the batter. In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar. Mix until the mixture is light and fluffy. This takes about 3-4 minutes. Then, add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract, which adds great flavor. Next, combine the wet and dry ingredients. Gradually add the dry mix to the butter mixture. Alternate with ½ cup of buttermilk. Start and end with the flour mix for the best texture. Mix until just combined. Finally, gently fold in ½ cup of salted caramel sauce. Swirl it in to create a marbled effect. Now it's time to fill the cupcake liners. Divide the batter evenly among the prepared liners, filling each about 2/3 full. Bake in your preheated oven for 18-20 minutes. A toothpick inserted in the center should come out clean. Once baked, allow the cupcakes to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. After cooling, drizzle more salted caramel sauce on top and sprinkle with sea salt flakes. Enjoy! To get the best texture, use room temperature ingredients. When your butter and eggs are warm, they mix better. This helps create a smooth batter. Avoid overmixing the batter. When you mix too much, the cupcakes can turn out tough. Mix until just combined for a light, fluffy cupcake. You can boost flavor by adding extra vanilla or even chocolate chips. This makes each bite more exciting. For garnish, use sea salt instead of table salt. Sea salt adds a nice crunch and a burst of flavor. It enhances the sweetness of the caramel. If you want different frosting options, try cream cheese or whipped cream. These flavors go well with caramel. For a fun touch, drizzle caramel on top after frosting. Use a spoon or squeeze bottle for neat lines. This adds a beautiful finish to your cupcakes. For the complete recipe, check the Full Recipe section. {{image_2}} You can easily change up your gooey salted caramel cupcakes. Try making chocolate gooey salted caramel cupcakes. Just add cocoa powder to the batter. This gives a rich chocolate flavor that pairs well with caramel. You can also make a pumpkin spice version for fall. Add pumpkin puree and spices like cinnamon and nutmeg. This will bring warmth to your cupcakes and make them perfect for autumn. If you want vegan gooey salted caramel cupcakes, swap eggs for flax eggs. Use plant-based butter instead of regular butter. You can also find vegan caramel sauce at stores. For a low-sugar option, use a sugar substitute like stevia. This way, you can enjoy the same great flavor with less sugar. Pair your gooey salted caramel cupcakes with ice cream or whipped cream. The cold creaminess balances the warm, sweet cupcakes well. For parties, arrange the cupcakes on a pretty platter. You can add a small pitcher of extra salted caramel sauce on the side. This makes for a fun and interactive dessert experience. For the full recipe, you can refer to the section above. To keep your gooey salted caramel cupcakes fresh, store them in an airtight container. This method works best for short-term storage, up to three days. Place parchment paper between layers to avoid sticking. If you want to store them longer, you can freeze them. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag. They will last up to three months in the freezer. To enjoy your cupcakes warm, reheat them gently. Use the microwave for about 10-15 seconds. Be cautious not to overheat, as this can dry them out. For the best gooey texture, try reheating in the oven. Preheat the oven to 350°F (175°C) and place the cupcakes on a baking sheet. Heat for about 5-7 minutes. This method keeps them moist and delicious when serving. The center is gooey thanks to the salted caramel filling. When you bake the cupcakes, the caramel melts into a luscious center. This creates that delightful, rich texture you crave in each bite. It’s like a surprise waiting for you inside the cupcake. Yes, you can use store-bought caramel sauce. It saves time and is convenient. However, homemade sauce often tastes fresher and richer. Pre-made sauces may lack depth. If you want a gourmet touch, I suggest making your own salted caramel sauce. It’s simple and worth the effort. To prevent sticking, try these tips: - Use high-quality cupcake liners. - Spray the liners lightly with cooking spray. - Let the cupcakes cool completely before removing them. These steps help ensure your cupcakes come out clean and keep their shape. You can definitely make these cupcakes ahead of time. Store them in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the cupcakes without frosting. Thaw them in the fridge before serving. They will still taste fresh and gooey. For the best flavor, drizzle the salted caramel right before serving. For the full recipe, check out the main article. These gooey salted caramel cupcakes mix simple ingredients for big flavor. We covered essential steps, helpful tips, and fun variations. Whether you want a classic or a vegan treat, the options are endless. Store them well for later enjoyment or impress guests with your tasty creations. With the right care, these cupcakes stay delicious and gooey. Enjoy baking and customizing your own batch!$

Indulge in the ultimate dessert experience with gooey salted caramel cupcakes! These delightful treats combine rich flavors and a dreamy caramel swirl for a perfect balance of sweetness and saltiness. With easy-to-follow instructions and simple ingredients, you can whip up a batch in no time. Ready to impress your friends and family? Click through to explore the full recipe and get your baking adventure started!

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

½ cup salted caramel sauce (store-bought or homemade)

Sea salt flakes for topping

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.

Gently fold in the salted caramel sauce into the batter, creating swirls for a marbled effect.

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, drizzle more salted caramel sauce on top of each cupcake and sprinkle with sea salt flakes for garnish.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

- Presentation Tips: Arrange the cupcakes on a decorative platter and serve with a small pitcher of extra salted caramel sauce on the side for added indulgence.