Salted Caramel Cupcakes
These salted caramel cupcakes are made with my favorite caramel sauce recipe and the condensed milk buttercream that makes them the best caramel cupcakes in town. Made with a moist vanilla cupcake base and a creamy buttercream frosting, these center filled caramel cupcakes are the best
Caramel sauce lovers are gonna love these cupcakes. They’re absolutely delicious with a gooey caramel-loaded center that makes these cupcakes special. The moist fluffy vanilla cupcakes base is easy to make and has the perfect balance of deliciousness with a good texture. The buttercream frosting is out of this world, unlike the regular sugar & butter mix, this frosting is made with condensed milk and butter, so it has a brilliant texture and not a sugary feel to it
About these Caramel filled Cupcakes
A simple vanilla sponge with a center that’s loaded with homemade caramel sauce and frosted with a condensed milk buttercream
Has the perfect balance of a fluffy cake with a gooey center
The frosting is just creamy and non-sugary
Even if your not a caramel fan, your going to love these cupcakes
The Perfect Vanilla Cupcake Recipe (Base)
The base of this cupcake is a simple vanilla cupcake made with a combination of oil and butter. Doing so, helps in maintaining the buttery taste and moist texture too
This vanilla cupcake base can be used as a base for many other cupcake variations too. I used the same recipe to make my Blueberry muffins and they simply turned out yum
Homemade Caramel Sauce (Center filling)
The caramel sauce is the star ingredient. You may come across salted caramel cupcakes that have the caramel sauce added to the cupcake, center filling, and frosting. I think that’s an overload of sugar. Keeping it simple yet delicious is my aim and thus I use the sauce only for the center fillings and drizzle some on top of the cupcake. Indeed, this yields The Best Salted Caramel Cupcake
Condensed Milk Buttercream (Frosting)
It’s better than the traditional American frosting, no sugary feel but just a silky smooth texture. I’m not a buttercream fan but this two-ingredient frosting recipe got me. Just condensed milk and butter is what you need
Ingredients to make Salted Caramel Cupcakes from scratch
Flour and Baking powder – Regular all purpose flour with baking soda is needed. You may even use self raising flour instead of these 2 ingredients
Sugar – Castor sugar or superfine granulated sugar is what I prefer for my baking activities. Sugar that’s powdered at home can also be used instead of fine sugar
Butter – Salted butter has always been my first preference. If using unsalted butter, please add a pinch of salt to it
Oil – Adding oil to the batter keeps the cupcakes moist. Thus, the cupcakes get a good balance of buttery flavors with a moist texture due to the oil
Egg – Egg is the reason for its fluffiness. So no skipping this one. Egg-free lovers could try using flaxseed egg instead of regular egg too.
Vanilla essence – Helps in avoiding the whiff of the eggs in the batter
Lime – Just adds some extra flavor to the cupcakes and is totally optional in this recipe
Milk – Room temperature milk loosens up the batter giving it the right consistency. Use full fat milk for delicious cupcakes
Caramel Sauce – Homemade caramel sauce is the best. Avoid the ready made one’s as fresh homemade sauce is easy to make and delicious too. Don’t forget to follow my recipe to make some excellent caramel sauce at home
Condensed milk & butter – These two ingredients are essential to make the buttercream. Use cold condensed milk with room temperature butter (that’s not melting but creamy in texture) This helps in getting a silky smooth fluffy buttercream texture
How to make salted caramel cupcakes
For the cupcake batter – Combine the butter & lime to pull in some zesty flavors into the fat. Add the sugar and continue creaming it till fluffy
Throw in the vanilla essence, egg and oil. Whisk until the mixture turns smooth
Add the flour that’s combined with baking powder to this mixture. Adding milk while adding the flour helps to make a cupcake batter that has a good consistency
Fill cupcake liners with the batter up to 3/4th and bake until an inserted skewer comes out clean. Over baking will make the cupcake dry
For the center filling – Using a nozzle make a hole in the center of every cupcake and fill it up with homemade caramel sauce. Make a deep and big whole in every cupcake, so you end up filling a bigger quantity of caramel sauce in each cupcake center
For the frosting – Top the cupcakes with a buttercream frosting that’s made by beating condensed milk and butter. Beat this until fluffy and creamy. Drizzle these with more caramel sauce. Voila !! You’re done…
Ingredients
For the cupcake batter
- 100 grams (1/2 cup) castor sugar Or granulated superfine sugar
- 60 grams (1/4 cup) salted butter, room temperature
- 2 tbsp oil
- 1 egg
- 120 grams (1 cup) all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1 tsp lime zest
- 60 ml (1/4 cup) milk, room temperature
For the center filling & cupcake drizzle
- Homemade Caramel Sauce
For the buttercream frosting
- 400 grams condensed milk, cold
- 450 grams salted butter, room temperature
Instructions
For the cupcake batter
- In a bowl combine the flour and baking powder, set aside
- In another bowl, combine the butter and lemon zest. Whisk well and add the sugar. Whisk this mixture until it turns creamy and smooth
- To this, add the egg, vanilla essence and oil. Continue whisking
- Now, add the flour mixture in two batches, mixing after every edition. Along with the flour, add the milk a little at a time. Make sure you form a smooth and lump free batter
- Put this batter in cupcake liners filling it up to 3/4th. Bake these at 170 degrees for 20 to 25 mins or until an inserted skewer comes out clean. Once baked, remove and let the cupcakes come to room temperature
For the cupcake center
- Fill the caramel sauce in a nozzle bag. Using the back portion of a nozzle, make a hole in the center of each cupcake. The deeper and bigger the hole, more caramel sauce can be filled in the cupcake center
- Using a nozzle bag, fill the sauce in the center upto the top of the cupcake
For the frosting
- In a bowl, beat the room temperature butter well until smooth and creamy
- Add the condensed milk to the butter and continue beating. After a few minutes, the mixture should look smooth and silky. This process takes about 4 to 5 mins
- Using a spatula, mix the buttercream in a bowl to remove any extra air bubbles. Fill the buttercream in a piping bag with a rosette nozzle at the base of the bag (or use any nozzle of your choice)
- Pipe the frosting over the cupcakes and drizzle with more caramel sauce on the top. Let the cupcakes chill in the fridge for 5 to 10 mins before serving for better taste and texture
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
