Description
These Salted Caramel Filled Cupcakes are an irresistible combination of moist vanilla cupcakes, a gooey caramel center, and a smooth buttercream frosting drizzled with caramel. The perfect balance of sweet and salty!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
For the Caramel Filling:
- 1/2 cup caramel sauce
- 1/2 tsp sea salt
Instructions
Bake the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Gradually add the dry ingredients, alternating with milk.
- Fill cupcake liners and bake for 18-20 minutes. Let cool.
Notes
- If the caramel is too thick, microwave it for a few seconds before filling the cupcakes.
- Sprinkle a bit of sea salt on top for extra flavor.
- Store in an airtight container for up to 3 days.
