Hello, caramel lovers! 🧁 If you’re on the lookout for a heavenly treat that combines the richness of caramel with a touch of sea salt, you’ve come to the right place. These Salted Caramel Cupcakes with Caramel Filling are a must-try, especially for anyone who loves the perfect blend of sweet and salty in every bite. With a delicious caramel center and a buttery salted caramel frosting, each cupcake offers an irresistible experience that feels like a warm hug. Ready to dive into the world of Salted Caramel Lava Cupcakes? Let’s bake!
Introduction:
Salted caramel desserts have won the hearts of many, celebrated for their smooth, buttery caramel taste with just a hint of salt to balance out the sweetness. These Salted Caramel Lava Cupcakes are no exception. Originating from the French passion for caramel, this recipe is a modern twist on the classic caramel dessert, providing an easy yet indulgent way to enjoy caramel in cupcake form. Perfect for gatherings, celebrations, or simply a cozy evening treat, these cupcakes are made to impress with a rich caramel filling and a creamy, salted caramel frosting. Let’s get started on this comforting, easy-to-make recipe that every caramel lover needs to try.
Ingredients for Salted Caramel Cupcakes with Caramel Filling:
To make these mouth-watering Salted Caramel Lava Cupcakes, you’ll need the following ingredients. Feel free to make substitutions for dietary preferences or allergens.
- All-Purpose Flour: 1 1/2 cups
- Granulated Sugar: 1 cup
- Unsalted Butter: 1/2 cup, softened
- Large Eggs: 2
- Milk: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Caramel Sauce: 1 cup, divided (1/2 cup for filling, 1/2 cup for topping)
- Salted Caramel Buttercream Frosting: 1 cup (pre-made or homemade)
- Sea Salt Flakes: For garnish
Substitution Tips:
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Substitute plant-based milk and a vegan butter alternative for a dairy-free version.
How to Make Salted Caramel Cupcakes with Caramel Filling – Step by Step:
Creating these decadent cupcakes is simple and rewarding. Follow this step-by-step guide for a perfect Salted Caramel Lava Cupcake recipe.
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and prevents lumps in your batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This step is crucial for a light texture in the cupcakes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a sweet aroma.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, and mix until just combined to avoid overmixing.
- Bake: Fill each cupcake liner 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
- Add Caramel Filling: Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Spoon or pipe in about 1 teaspoon of caramel sauce into the hollowed-out center.
- Top with Salted Caramel Buttercream: Pipe or spread the salted caramel buttercream frosting on top of each cupcake. Drizzle with additional caramel sauce and sprinkle with sea salt flakes for an extra hint of flavor.
Helpful Tips for Salted Caramel Cupcakes with Caramel Filling:
- Use Quality Ingredients: For the best flavor, use high-quality caramel sauce and vanilla extract.
- Don’t Skip the Salt: Adding a pinch of sea salt to the caramel drizzle enhances the depth of flavor in these cupcakes.
- Cool Before Filling: Make sure the cupcakes are completely cool before filling to prevent the caramel from melting into the cake.
Cooking Tips for the Best Salted Caramel Lava Cupcakes:
- Using a Cupcake Corer: A cupcake corer makes it easier to create the perfect cavity for the caramel filling.
- Chill the Frosting: If your frosting is too soft, chill it in the refrigerator for 15-20 minutes before piping. This helps it hold its shape better on the cupcakes.
- Homemade Salted Caramel Buttercream: If making your own frosting, combine butter, powdered sugar, caramel sauce, and a pinch of salt. Beat until creamy and smooth for a delicious homemade touch.
Serving Suggestions for Salted Caramel Cupcakes with Caramel Filling:
These Salted Caramel Lava Cupcakes pair well with coffee, hot chocolate, or a glass of cold milk. For a more indulgent dessert presentation, serve them warm with a scoop of vanilla ice cream on the side. They also make an impressive addition to any dessert platter or afternoon tea spread.
Nutritional Information:
These Salted Caramel Cupcakes with Caramel Filling are a treat worth every bite. While they are indulgent, a single cupcake provides the following approximate nutritional values:
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 180mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
Storage and Leftovers for Salted Caramel Cupcakes with Caramel Filling:
Storing Salted Caramel Cupcakes is easy. Simply place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm them briefly in the microwave (10-15 seconds) for a gooey, warm caramel center.
Frequently Asked Questions (FAQs) for Salted Caramel Cupcakes:
- Can I use homemade caramel sauce?
- Yes! Homemade caramel sauce adds a delicious personal touch.
- How do I prevent the caramel from sinking?
- Make sure the cupcakes are fully cooled before adding the caramel filling to avoid sinking or melting.
- Can I freeze these cupcakes?
- Yes, you can freeze unfrosted cupcakes for up to a month. Thaw and frost before serving.
- What if I don’t have sea salt flakes?
- You can substitute with kosher salt or omit the salt topping if preferred.
Related Recipes for Salted Caramel Cupcake Lovers:
Chocolate Caramel Hazelnut Cookies – Indulgent & Delicious
Peppermint Chocolate Chunk Muffins: Festive Treat
Conclusion
And there you have it! Salted Caramel Cupcakes with Caramel Filling are the ultimate indulgence, perfect for those special occasions or simply as a treat-yourself moment. With their soft texture, gooey caramel center, and delicate salted caramel buttercream, these cupcakes are sure to impress. Give this recipe a try, and let us know how it turns out!
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Salted Caramel Cupcakes with Gooey Caramel Filling
Description
Hello, caramel lovers! 🧁 If you’re on the lookout for a heavenly treat that combines the richness of caramel with a touch of sea salt, you’ve come to the right place. These Salted Caramel Cupcakes with Caramel Filling are a must-try, especially for anyone who loves the perfect blend of sweet and salty in every bite. With a delicious caramel center and a buttery salted caramel frosting, each cupcake offers an irresistible experience that feels like a warm hug. Ready to dive into the world of Salted Caramel Lava Cupcakes? Let’s bake!
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Granulated Sugar: 1 cup
- Unsalted Butter: 1/2 cup, softened
- Large Eggs: 2
- Milk: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Caramel Sauce: 1 cup, divided (1/2 cup for filling, 1/2 cup for topping)
- Salted Caramel Buttercream Frosting: 1 cup (pre-made or homemade)
- Sea Salt Flakes: For garnish
Substitution Tips:
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Substitute plant-based milk and a vegan butter alternative for a dairy-free version.
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and prevents lumps in your batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This step is crucial for a light texture in the cupcakes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a sweet aroma.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, and mix until just combined to avoid overmixing.
- Bake: Fill each cupcake liner 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
- Add Caramel Filling: Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Spoon or pipe in about 1 teaspoon of caramel sauce into the hollowed-out center.
- Top with Salted Caramel Buttercream: Pipe or spread the salted caramel buttercream frosting on top of each cupcake. Drizzle with additional caramel sauce and sprinkle with sea salt flakes for an extra hint of flavor.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Quality Ingredients: For the best flavor, use high-quality caramel sauce and vanilla extract.
- Don’t Skip the Salt: Adding a pinch of sea salt to the caramel drizzle enhances the depth of flavor in these cupcakes.
- Cool Before Filling: Make sure the cupcakes are completely cool before filling to prevent the caramel from melting into the cake.
