Gooey Butter Cupcakes
A cupcake tribute to St. Louis's famous gooey butter cake. Dense, buttery cake base topped with an impossibly rich cream cheese layer that bakes into pure decadence with that signature crackled, gooey top.
Equipment Needed
Instructions
Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. For extra-gooey results, use foil liners which hold their shape better.
Mix the cake base dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Combine cake base: Add softened butter, egg, milk, and vanilla to the dry ingredients. Beat with a mixer on medium speed until smooth and well combined, about 2 minutes. The batter will be thick.
Portion the base: Divide the batter evenly among the 12 cupcake liners, about 2 tablespoons each. Use the back of a spoon to spread it evenly across the bottom. The layer should be thin.
Make the gooey topping: In a large bowl, beat the cream cheese and butter together until completely smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
Add powdered sugar: Gradually add the powdered sugar, beating on low speed until incorporated, then increase to medium and beat until smooth and creamy. The mixture should be thick but pourable.
Top with gooey layer: Spoon the cream cheese mixture generously over each cake base, filling the liners almost to the top. The topping will puff up then settle during baking.
Bake: Bake for 25-30 minutes. The tops should be puffed and golden brown with some cracking, but the centers will still be slightly jiggly - this is the "gooey" part! Don't overbake.
Cool completely: Let cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely - about 1 hour. As they cool, the tops will sink slightly and become dense and fudgy.
Finish: Just before serving, dust generously with powdered sugar through a fine mesh sieve. This is the classic St. Louis presentation.
💡 Pro Tips & Variations
- Room temperature ingredients are crucial: Cold cream cheese or butter will result in a lumpy topping that won't achieve that perfect gooey texture.
- Don't skip the powdered sugar dusting: It's not just decorative - it balances the richness and provides the authentic St. Louis experience.
- Serve at room temperature: The gooey center is best when not cold. Remove from refrigerator 30 minutes before serving.
- Chocolate variation: Add 3 tablespoons cocoa powder to the gooey layer for a chocolate gooey butter cupcake.
- Pumpkin fall version: Add 1/2 cup pumpkin puree and 1 tsp pumpkin spice to the topping.
- Storage: These keep well covered at room temperature for 2 days, or refrigerated for 5 days. The texture actually improves overnight!