Salted Caramel Filled Cupcakes

Salted Caramel Filled Cupcakes

If you are looking for a delicious cupcake recipe that is sure to please taste buds of any age, look no further!

This light and fluffy cupcake is the perfect vessel to be filled with creamy, homemade caramel and topped with fluffy vanilla buttercream icing.

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If you are looking for more cupcake recipes, why not try one of these?

Printable recipe is available at the bottom of this post.

Salted Caramel Filled Cupcakes

Ingredients
1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 3/4 teaspoons baking soda
1 1/2 cups flour
3/4 cup milk

Preheat the oven to 350*
Mix the  butter and sugars in a mixer until smooth and creamy. 
Add the eggs, one at a time, and mix until fully combined.
Add the vanilla and baking soda to the mixture.
Next add the flour, alternating with the milk, until your cupcake batter is smooth and consistant.
Line your cupcake tins with your chosen liners and fill each one 3/4 full.
Bake for 25 minutes or until golden brown on the top.  Remove and place on wire rack to cool.
Using a spoon, knife or a cupcake corer remove the middle of your cupcakes to be filled with caramel.
Makes 12 cupcakes.

Salted Caramel
1 1/2 cups whipping cream
1 cup white sugar
2/3 cup brown sugar
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon butter

This recipe will make more caramel than needed.  To use the extra caramel up line a 8×8 glass baking dish with waxed paper coated with butter.  Set aside.

In a heavy medium sized sauce pan add together the whipped cream, sugars and corn syrup.  Place over med-high heat and bring to a boil.

Use a pastry brush dipped in water to wash down the edges of the pan to remove sugar crystals that may have formed.

Do not stir.

Attach your candy thermometer to the side of your pan.

Let your caramel boil until just before it reaches 250*, then promptly remove from the heat.  Add in the vanilla, salt and butter.  Stir until it’s mixed through.

Allow your caramel to slightly cool before using it for your cupcakes.

Once cooled add 1/3 of your caramel to a piping bag.  Pour the rest into your buttered baking dish.  Set aside.

Snip a very small piece of your piping bag off and fill each cupcake center with your delicious caramel.

Set piping bag aside to add any leftovers to the tops of your cupcakes after you add the icing

Icing
3/4 cup butter
2 cups icing sugar
1 tablespoon light corn syrup

Mix all the ingredients together until smooth.

Add into a piping bag with a fun tip on the end.  Pipe in a circular motion around your cupcakes.

Top with the extra caramel in your piping bag if you choose!

Enjoy!

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Salted Caramel Filled Cupcakes
Yields 12
If you are looking for a delicious cupcake recipe that is sure to please taste buds of any age, look no further!This light and fluffy cupcake is the perfect vessel to be filled with creamy, home made caramel and topped with fluffy vanilla buttercream icing.
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Ingredients
  1. 1/2 cup butter
  2. 1 cup white sugar
  3. 1/2 cup brown sugar
  4. 2 eggs
  5. 2 teaspoons vanilla
  6. 1 3/4 teaspoons baking soda
  7. 1 1/2 cups flour
  8. 3/4 cup milk
  9. Salted Caramel
  10. 1 1/2 cups whipping cream
  11. 1 cup white sugar
  12. 2/3 cup brown sugar
  13. 1/3 cup light corn syrup
  14. 2 teaspoons vanilla extract
  15. 1 1/2 teaspoons kosher salt
  16. 1 tablespoon butter
Icing
  1. 3/4 cup butter
  2. 2 cups icing sugar
  3. 1 tablespoon light corn syrup
Instructions
  1. Preheat the oven to 350*
  2. Mix the butter and sugars in a mixer until smooth and creamy.
  3. Add the eggs, one at a time, and mix until fully combined.
  4. Add the vanilla and baking soda to the mixture.
  5. Next add the flour, alternating with the milk, until your cupcake batter is smooth and consistant.
  6. Line your cupcake tins with your chosen liners and fill each one 3/4 full.
  7. Bake for 25 minutes or until golden brown on the top. Remove and place on wire rack to cool.
  8. Using a spoon, knife or a cupcake corer remove the middle of your cupcakes to be filled with caramel.
Caramel
  1. This recipe will make more caramel than needed. To use the extra caramel up line a 8×8 glass baking dish with waxed paper coated with butter. Set aside.
  2. In a heavy medium sized sauce pan add together the whipped cream, sugars and corn syrup. Place over med-high heat and bring to a boil.
  3. Use a pastry brush dipped in water to wash down the edges of the pan to remove sugar crystals that may have formed.
  4. Do not stir.
  5. Attach your candy thermometer to the side of your pan.
  6. Let your caramel boil until just before it reaches 250*, then promptly remove from the heat. Add in the vanilla, salt and butter. Stir until it’s mixed through.
  7. Allow your caramel to slightly cool before using it for your cupcakes.
  8. Once cooled add 1/3 of your caramel to a piping bag. Pour the rest into your buttered baking dish. Set aside.
  9. Snip a very small piece of your piping bag off and fill each cupcake center with your delicious caramel.
  10. Set piping bag aside to add any leftovers to the tops of your cupcakes after you add the icing
Icing
  1. Mix all the ingredients together until smooth.
  2. Add into a piping bag with a fun tip on the end. Pipe in a circular motion around your cupcakes.
  3. Top with the extra caramel in your piping bag if you choose!
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