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Salted Caramel Cupcakes with Gooey Caramel Filling

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

  1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Notes

  1. Use Quality Ingredients: For the best flavor, use high-quality caramel sauce and vanilla extract.
  2. Don’t Skip the Salt: Adding a pinch of sea salt to the caramel drizzle enhances the depth of flavor in these cupcakes.
  3. Cool Before Filling: Make sure the cupcakes are completely cool before filling to prevent the caramel from melting into the cake.

Find it online: https://optimalrecipes.com/salted-caramel-cupcakes-with-gooey-caramel-filling/