salted caramel cupcakes

Gooey Salted Caramel Cupcakes are the answer to those “why are my cupcakes dry and bland” days. If your caramel has split before or your frosting slid off in a sad little puddle, I’ve been there. This is the recipe I lean on when I want a guaranteed showstopper without a ton of fuss. Everything is doable with pantry basics and a few smart tricks. By the end, you’ll have cupcakes that are plush, deeply chocolatey, and stuffed with warm, gooey caramel that tastes like a cozy night in.

How to make Salted Caramel Cupcakes

Here’s the simple truth. You don’t need fancy tools or culinary school vibes to pull off bakery-style results. You just need a reliable chocolate base, a quick caramel, and a silky frosting that can handle a generous swirl. This batch makes about 14 to 16 cupcakes, depending on how brave you are with the batter scoop. They bake up tender with a gentle dome, ready to be cored and filled with liquid gold.

What you will need

• Flour and cocoa powder: all-purpose plus unsweetened cocoa for a rich base.
• Sugar mix: granulated sugar and light brown sugar for sweetness and moisture.
• Leaveners: baking powder, baking soda, and a pinch of salt.
• Fats: neutral oil plus a little melted butter for plush crumb and buttery flavor.
• Eggs: room temperature for better structure.
• Acid and dairy: sour cream or Greek yogurt for tenderness and tang.
• Liquid: hot coffee or hot water to bloom the cocoa and help the batter shine.
• Caramel ingredients: granulated sugar, butter, heavy cream, vanilla, and flaky sea salt.
• Frosting: softened butter, powdered sugar, vanilla, and a good splash of that caramel.

Love classic, adaptable bases? My fluffy vanilla cupcakes that stay moist and delicious are another go-to when I want a lighter, non-chocolate version.

With this combo, you’ll get that perfect contrast: tender chocolate crumb, buttery caramel center, and a cloud of caramel buttercream on top. It’s simple and totally doable, even if it’s your first time making caramel.

How to make caramel sauce (quick rundown)

Caramel seems tricky, but it’s really about watching closely and keeping calm. Add sugar to a light-colored saucepan and heat over medium. As the sugar melts around the edges, gently swirl the pan to help it melt evenly. Don’t stir with a spoon yet, just swirl. When it turns deep amber, remove from heat and whisk in warm heavy cream slowly. It will bubble aggressively, so keep a little distance. Add butter, vanilla, and a big pinch of flaky sea salt. If there are lumps, return to low heat and whisk until smooth. Let it cool until thick but still pourable.

If you make extra caramel, drizzle it over this cozy salted caramel banana bread for the dreamiest breakfast treat.

By the way, a clean pan helps avoid crystal formation. If crystals do appear on the sides, dip a pastry brush in a little water and brush them down. Keep the heat steady, not high, and watch for color. Lighter means sweeter and milder. Darker means deeper, toastier flavor.

My secret to ultra-moist chocolate cupcakes

Here’s the combo that works every single time. A mix of oil and melted butter gives you the best of both worlds: soft texture from oil and rich flavor from butter. Brown sugar adds a little depth, while sour cream or Greek yogurt keeps the crumb tender. The splash of hot coffee wakes up the cocoa so your chocolate actually tastes like chocolate. If you’re coffee-averse, use hot water. It will still bloom the cocoa beautifully.

Beat the eggs and sugars until thick and slightly pale, then add the melted butter and oil. Dry ingredients go in next, alternating with the hot coffee. Don’t overmix. Stop as soon as you no longer see streaks of flour. The batter will be thin, which is exactly right for moist cupcakes.

Want a dessert tray to match? Try these easy creme brulee cheesecake cupcakes alongside, and you’ll have something creamy to balance the caramel buzz.

Step-By-Step Walkthrough

From batter to drizzle

• Prep: Preheat the oven to 350°F. Line a 12-cup muffin pan with liners. If you have extra batter, line a few cups in a second pan too.
• Make the batter: Whisk dry ingredients in one bowl. In another, beat eggs, sugars, oil, and melted butter. Add sour cream. Alternate adding dry ingredients with hot coffee, mixing just until combined.
• Fill and bake: Fill liners about two-thirds full. Bake 17 to 20 minutes, until a toothpick comes out mostly clean with a few moist crumbs. Let cool completely.
• Cook the caramel: Make the sauce while cupcakes cool. Let it thicken slightly as it cools so it doesn’t run straight out of the cupcake center.
• Make the frosting: Beat softened butter until creamy. Add powdered sugar in stages. Stream in 3 to 4 tablespoons of your cooled caramel, plus vanilla and a pinch of salt. Adjust with milk if needed to get a smooth, pipeable consistency.
• Core and fill: Use a small knife or a cupcake corer to remove a small plug from each cupcake. Spoon warm caramel inside. Replace the plug, trimming off the pointed end so it sits flat.
• Frost and finish: Pipe swirls or spread with an offset spatula. Drizzle more caramel on top and finish with a light sprinkle of flaky sea salt.

These turned out insanely good. My family thought I bought them from a bakery. The caramel center stayed soft, and the frosting was pure velvet. I’m saving this one for every birthday.

Serving these after a cozy dinner? This fun dessert mash-up, caramel apple cinnamon roll lasagna, is a playful partner for any caramel lover. Double the wow factor without doubling the stress.

Tips & Tricks For Recipe Success!

Use room temperature ingredients. Cold eggs or butter make the batter clump and the frosting split. Pull everything out 30 minutes before you start.

Measure flour correctly. Spoon and level it into the cup. Too much flour means dense cupcakes.

Don’t overfill the liners. Aim for two-thirds full. Overfilled liners can spill over and bake unevenly.

Watch the caramel color. Go for a deep amber, then pull it. Too pale is sugary. Too dark is bitter. You’ve got about a 20-second window, so stay focused.

Let cupcakes cool before filling. If they’re warm, the caramel can melt through the crumb. Cool on a rack until the bottoms feel neutral to the touch.

Salt lightly. A pinch of flaky salt on top is magic. Too much can overpower the sweet notes.

Make ahead. Bake cupcakes the day before and store covered. Make caramel and frosting the same day for best texture. If the frosting firms up, beat in a teaspoon of milk at a time until creamy again.

Craving more caramel desserts after this? The crunchy-creamy vibe of apple crisp cheesecake with caramel crunch is a crowd-pleaser that pairs so well with these cupcakes.

Common Questions

Can I use store-bought caramel? Yes. Pick a thick sauce that holds shape when spooned. Warm slightly so it flows, but don’t let it get hot or it’ll soak into the cake.

What can I use instead of sour cream? Plain Greek yogurt works great. If using regular yogurt, choose whole milk and strain off excess liquid if it looks runny.

Do I have to use coffee in the batter? Nope. Hot water works. Coffee simply boosts the chocolate flavor without making it taste like coffee.

How do I store them? Keep in an airtight container at room temp for 1 day or refrigerate up to 4 days. Bring to room temp before serving so the caramel softens.

Can I freeze these? Freeze unfrosted cupcakes up to 2 months. Thaw, fill with caramel, then frost fresh for the best texture.

Ready to Bake and Share?

That’s the whole playbook for Gooey Salted Caramel Cupcakes that turn out plush, shiny, and properly indulgent every time. Follow the caramel timing, keep the batter simple, and you’ll get that gooey middle we all want. If you’re in the mood to explore, I love the take from Ultimate Salted Caramel Cupcakes – Baker by Nature and the chocolatey punch in Moist Salted Carmel Filled Chocolate Cupcakes – The Scran Line. Bake a batch, share with friends, and stash one for yourself. You earned it, and these cupcakes taste like celebration in every bite.