I’ll be honest with you—I didn’t plan on making salted caramel cupcakes at first. It started with my love for anything caramel.
Then one day I thought, what if I take the soft sweetness of caramel, balance it with a pinch of salt, and tuck it inside a cupcake? The result?
A soft, rich, and sweet cupcake with that little salty kick that makes you want another bite. And trust me, once you try these, you’ll keep coming back to this recipe.
Why You’ll Love These Cupcakes
These cupcakes aren’t just sweet—they’re balanced. The salted caramel adds depth. The cupcake itself is fluffy and light, while the frosting is creamy and rich.
You get that perfect mix of sweet, salty, soft, and smooth all in one bite. If you love desserts that stand out and make people ask, “Can I have the recipe?” this one is for you.
Ingredients You’ll Need
Here’s what you’ll need before we start baking. Nothing too fancy—just simple kitchen staples.
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup sour cream
For the caramel sauce:
- 1 cup sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp salt
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup salted caramel sauce (from above)
Step 1: Make the Salted Caramel
Start with the caramel because it needs time to cool. In a saucepan, melt the sugar on medium heat until it turns golden. Add butter and stir well. Slowly add cream and keep stirring. Be careful—it bubbles! Remove from heat, stir in salt, and let it cool. This sauce is liquid gold.
Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C). In a bowl, mix flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in dry ingredients slowly, alternating with milk and sour cream. Fill cupcake liners about ¾ full and bake for 18–20 minutes. Let them cool.
Step 3: Make the Frosting
Beat butter until creamy. Add powdered sugar slowly. Pour in the cooled caramel sauce and whip until smooth and fluffy. If it feels too thick, add a teaspoon of cream.
Step 4: Assemble and Decorate
Once the cupcakes are cooled, poke a small hole in the center of each. Spoon in a little salted caramel. Pipe the caramel frosting on top, then drizzle more caramel sauce over. Sprinkle a tiny pinch of sea salt to finish.
Tips for the Perfect Cupcakes
- Don’t rush the caramel—low and slow is best.
- Make sure the caramel is cooled before adding it to the frosting.
- Use room-temperature ingredients for a smooth batter.
- Don’t overfill the cupcake liners; they rise a lot.
FAQs About Salted Caramel Cupcakes
Q: Can I make the caramel ahead of time?
Yes! Store it in a jar in the fridge for up to a week. Warm it slightly before using.
Q: Can I use store-bought caramel sauce?
You can, but homemade tastes much better and has that fresh buttery flavor.
Q: How do I store these cupcakes?
Keep them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Q: Can I freeze them?
Yes, freeze unfrosted cupcakes. When ready, thaw, frost, and drizzle with caramel.
Q: How do I make them extra fancy?
Top with a small caramel candy or even a piece of chocolate.