You won't be able to resist the irresistibly delicious flavor of these salted caramel cupcakes! Indulge in the moist and fluffy vanilla cupcakes filled with a gooey caramel center and topped with a creamy mascarpone caramel frosting.
Jump to:
For all the caramel lovers! Enjoy the ultimate decadence with these salted caramel cupcakes. They feature an irresistible blend of sweet and salty flavors that are perfect for elevating any celebration!
Delight in my tender and moist vanilla cupcake base filled with a homemade salted caramel center and topped with a light and creamy mascarpone whipped cream frosting.
Why you'll love this recipe
Craving for more caramel recipes? Give these a try: Salted caramel cake, Salted caramel macarons, Salted caramel ganache recipe or these salted caramel cookies, salted caramel Swiss buttercream.
Ingredients Notes
You'll need these ingredients to make these vanilla caramel filled cupcakes:
- Vanilla Cupcakes: A vanilla cupcake base prepared with butter. For an oil-based version, follow this recipe: Butter-Free Vanilla Cupcakes.
- Caramel Mascarpone Frosting: A mascarpone whipped cream flavored with salted caramel made from mascarpone cheese,heavy cream, powdered sugar, vanilla extract and salted caramel sauce.
- Salted Caramel Sauce: Homemade caramel made with granulated sugar, unsalted butter, heavy cream and flaky sea salt (kosher salt or table salt) or use your favorite store-bought caramel.
Salted Carmel Cupcakes Step-by-step Instructions
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Homemade caramel sauce
Step 1: Cook the white sugar in a saucepan over medium heat until it starts to melt, then stir with a wooden spoon until you get a deep amber-color mixture.
Step 2: Add the butter pieces and stir to incorporate, then add the heavy cream gradually and the fleur de sel, continue cooking to thicken the caramel.
Vanilla cupcakes
Step 1: Cream butter and granulated sugar in a large bowl using an electric mixer or in your stand mixer until creamy.
Step 2: Add the eggs and vanilla, then beat again to incorporate them.
Step 3: Incorporate the buttermilk and flour mixture - cake flour, baking powder, salt, alternately and gradually, using a spatula until a homogeneous batter forms.
Step 4: Pour the batter into the cupcake liners and bake in a preheated oven at 180°C (350°F) for about 20 minutes until golden brown and cooked through in the center. (check with a toothpick, if it comes out with a few moist crumbs, they're done, then let cool on a wire rack)
Caramel mascarpone frosting
Step 1: In a large mixing bowl, place the cold mascarpone cheese, chilled heavy cream, powdered sugar, vanilla, and slightly cooled salted caramel.
Step 2: Using an electric mixer, beat on medium-high speed speed for about 2 minutes until thick and stiff peaks form.
Step 3: Make a small hole in the center of each cupcake using a cupcake corer, and fill the hole with salted caramel filling.
Step 4: Place the frosting in a large piping bag fitted with a star tip and pipe onto the filled cupcake, add caramel drizzle on top of each cupcake and enjoy!
Tips for this recipe
Storage instructions
In the fridge: Store leftover cupcakes for up to approximately 4 days in an airtight container or covered with plastic wrap.
Freeze: Place the cupcakes in an airtight container or wrap them in plastic wrap and freeze for up to 3 months. Allow them to thaw slowly in the fridge overnight before serving.
Variations & Substitutions
More Cupcake Recipes
I hope you love these vanilla and caramel filled cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Salted Caramel Cupcakes
- Total Time: 50 minutes
- Yield: 12cupcakes
Description
Vanilla salted caramel cupcakes with a moist base, a gooey salted caramel center, and a mascarpone frosting flavored with caramel (for 12 cupcakes).
Ingredients
Vanilla cupcakes
- 100 g (½ cup) butter - unsalted and softened
- 120 g (⅔ cup) sugar - granulated white
- 2 eggs - room temperature
- 1 tsp Vanilla extract
- 135 ml (½ cup) Buttermilk (9 tablespoons)
- 150 g (1 ¼ cups) Cake flour
- 1 tsp baking powder
- ¼ tsp of salt
Caramel Whipped Frosting
- 200 g ( 7oz) Mascarpone - cold
- 300 ml ( ¾ cup ) Heavy cream - cold
- 2-3 tbsps Powdered sugar
- 1 tsp of vanilla
- 80 g (¼ cup) salted caramel
Instructions
Salted Caramel
Follow my recipe for Salted Butter caramel sauce.
Vanilla cupcakes
- Preheat the oven to 180°C and line a cupcake/muffin tin with paper liners.
- In a bowl, mix and sift together the dry ingredients: flour, salt, and baking powder.
- In a large bowl, beat the softened butter with sugar using an electric whisk for 2-3 minutes until the mixture is pale and creamy.
- Add the eggs and vanilla, then beat again for 2 minutes until the mixture is smooth and creamy.
- Alternately add the dry mixture and buttermilk to the batter, mixing with a spatula until smooth.
- Divide the batter evenly among the 12 paper liners, filling them about two-thirds full.
- Bake for about 18-20 minutes without opening the oven door during baking, until they are lightly golden on top. Five minutes before the end of baking, insert a toothpick into the center to check if they are cooked through.
- Let cool briefly, then remove from the tin and cool completely on a wire rack.
Caramel Frosting
- In a large bowl, place the cold mascarpone, cold heavy cream, sifted powdered sugar, vanilla extract, and slightly warmed salted caramel.
- Whisk with an electric mixer at medium speed for about 2 minutes until you get a smooth and thick frosting.
- Transfer the frosting to a large piping bag fitted with a decorating tip.
Assembly
- Remove the center of the cupcakes using a cupcake corer or apple corer and fill it with salted caramel.
- Decorate the top of the cupcakes with caramel frosting.
- Drizzle some caramel on top of the cupcakes and refrigerate for 1 hour before serving.
Notes
Storage: Store in the refrigerator for up to 3-4 days in an airtight container or covered with plastic wrap, and freeze for up to 3 months.
Tips:
- Use room-temperature ingredients for the cupcakes.
- Beat the butter and sugar for 2 minutes.
- Beat the eggs for 2 minutes.
- Gently fold in the dry ingredients.
Variations:
- Replace the vanilla cupcake base with chocolate cupcakes or this recipe for oil-based cupcakes without butter.
- Flavor the cupcakes with a bit of salted caramel.
- Replace the mascarpone whipped cream with cream cheese frosting.
- Prepare 24 mini cupcakes with this mini cupcake recipe.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Cuisine: Américan
Leave a Reply