What makes gooey caramel cupcakes so next-level is their surprise caramel centre — rich, sticky, and melty when you bite in.
Paired with moist vanilla or brown sugar sponge, and topped with a smooth caramel buttercream, the flavour is deep, buttery, and sweet with just the right saltiness. You will start with teh caramel sauce since it needs time to cool before filling and mixing into the frosting.
Add ½ cup granulated sugar to a clean, dry saucepan and turn the heat to medium, and let the sugar begin to melt undisturbed. Swirl the pan gently if needed — do not stir. Sugar will clump, then gradually melt into a golden liquid.
Once it reaches a deep amber colour, add 3 tbsp butter, stir constantly with a silicone spatula until butter is fully melted. Slowly pour in ¼ cup cream (careful—it will bubble up!). Stir until smooth and glossy. Add a pinch of sea salt if desired.
