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Bird's-eye view of three salted caramel cupcakes on a white cake stand, each topped with swirls of caramel buttercream and a sprinkle of flaky sea salt.

Salted Caramel Cupcakes

Salted caramel cupcakes with vanilla pudding batter, filled with caramel and topped with caramel buttercream and flaky sea salt.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Method

Ingredients
  

Cupcake Instructions
  • 1 box white cake mix
  • 3.4 oz instant vanilla pudding 96 g
  • 4 large eggs room temperature
  • 1 cup sour cream 240 g
  • ¾ cup vegetable oil 150 g
  • ½ cup milk 120 ml
  • ½ cup salted caramel about 1 tsp per cupcake for filling, 120 ml
Frosting Instructions
  • 1 ½ cups salted butter 3 sticks, 340 g, softened
  • 2 tsp vanilla extract
  • 6 cups powdered sugar 720 g
  • ⅔ cup salted caramel 160 ml
  • 2 tbsp heavy whipping cream 30 ml
  • flakey sea salt such as Maldon's

Method
 

Cupcake Instructions

  1. Preheat Oven and Prep Pans:

    Heat oven to 350°F (175°C). Prepare muffin pans by placing cupcake liners in each cup; set aside.

  2. Mix Batter Ingredients:

    In a large bowl, combine cake mix, instant pudding, eggs, sour cream, oil, and milk. Mix until smooth and uniform.

  3. Fill Cupcake Liners:

    Divide batter among the lined cups, filling each to no more than ⅔ capacity.

  4. Bake Cupcakes:

    Bake for 20 minutes, until a toothpick inserted into the center emerges with only a few moist crumbs. Remove from oven and let cool entirely.

  5. Core and Fill with Caramel:

    Once cooled, use a serrated spoon to remove a small core from the top center of each cupcake. Spoon approximately 1 teaspoon of salted caramel into each cavity.
Frosting Instructions

  1. Cream Butter and Vanilla:

    In a mixing bowl, cream butter and vanilla extract until light and smooth.

  2. Add Powdered Sugar:

    Add powdered sugar in two additions, beating after each until fully incorporated (the mixture will be thick).

  3. Incorporate Salted Caramel:

    With the mixer running, pour in ⅔ cup salted caramel and whip until smooth.

  4. Whip in Heavy Cream:

    Add heavy whipping cream and continue beating until the frosting becomes light and fluffy.

  5. Pipe Frosting Swirls:

    Pipe decorative swirls of frosting onto each filled cupcake.

  6. Drizzle Caramel and Sprinkle Salt:

    Drizzle extra caramel over the tops and finish with a sprinkle of flaky sea salt.